高压处理前后饲料中维生素和氨基酸的变化

目的研究高压前后饲料中维生素和氨基酸的变化。方法应用氨基酸自动分析仪测定饲料中氨基酸的含量,采用高效液相色谱法测定饲料中维生素的含量。将饲料用132℃蒸汽高压处理8 min后测定其氨基酸与维生素含量,并与高压处理前比较。结果高压处理后,饲料中赖氨酸、蛋氨酸和精氨酸的含量显著下降,与高压处理前有显著差异(P0.01,P0.05)。高压处理后,饲料中维生素A(VitA)、维生素B族中的VitB1,VitB2,VitB6含量显著下降,与高压处理前有显著差异(P0.05)。结论高压处理后的饲料,无论是氨基酸还是维生素含量,均受到较大的影响。

Variations of the Vitamin and Amino Acid in the Forage Before and After the Autoclaving

Objective Study the changes of vitamins and amino acids in the forage after autoclaving.Methods Using amino acid automatic analyzer to assay the amino acid content of the forage and high performance liquid chromatography（HPLC） to determine the vitamin content.Re-assay the contents of vitamin and amino acid 8 minutes after the forage steam pressed with the temperature of 132℃,and compared to the earlier data.Results After the steam press,the contents of lysine and methionine of the forage declined obviously compared to the record before processing（P〈0.05）.Meanwhile,the contents of vitamin A and vitamin B complex remarkable dropped.Conclusions Whether the content of amino acid or the content of vitamin of the forage,was greatly impacted by the autoclaving.