两种处理工艺对蚕蛹品质影响的研究  

Effects of Two Treating Technology on Quality of Silkworm Pupae Meal

作　　者：程小飞[1] 邱立疆[1] 吉红[1,2] 关勇[3] 田晶晶[1] 张建禄[1] 

机构地区：[1]西北农林科技大学动物科技学院,陕西杨凌712100 [2]西北农林科技大学安康水产试验示范站,陕西安康725021 [3]西南大学动物科技学院,重庆400716

出　　处：《家畜生态学报》2012年第3期55-60,共6页Journal of Domestic Animal Ecology

基　　金：西北农林科技大学安康水产试验示范站建设项目

摘　　要：试验采用正已烷处理法(S2)和水煮处理法(S3)两种工艺对蚕蛹粉(silkworm pu-pae meal,SM)进行脱脂处理,以未经任何处理的蚕蛹粉(S1)为对照,通过比较三种蚕蛹粉物理性状、常规营养成分、氨基酸组成及必需氨基酸评分和脂肪酸组成,评价两种处理工艺对蚕蛹品质的影响。结果表明,正己烷处理的蚕蛹粉无臭,无色,容重、粗蛋白、粗灰分含量显著提高(P<0.05),粗脂肪含量显著降低(P<0.05),水煮处理法对蚕蛹粉脱脂和脱色效果甚微(P>0.05),但有除臭效果。正己烷处理后显著提高了蚕蛹粉氨基酸总量、必需氨基酸和鲜味氨基酸含量(P<0.05),且处理后的蚕蛹粉更接近FAO/WHO规定的理想蛋白源标准。正己烷处理显著影响蚕蛹粉脂肪酸组成,其中C18∶0、C18∶2n-6水平较其他两组显著提高(P<0.05),C18∶3n-3水平显著降低(P<0.05),C18∶1n-9水平显著低于对照组(S1),但与水煮法组(S3)差异不显著。综上所述,正已烷脱脂不但操作简便,费用低廉,且可以达到除臭、脱色、脱脂、生产优质蚕蛹蛋白粉应用于饲料工业中的目的。This experiment was to offer basic theory and reference for silkworm pupae using in feed industry. The experimental silkworm pupae meal （SM）was defatted with n-hexane（S2） or water boiled（S3）, while S1 was the SM not defatted . The physical properties, chemical composition, amino acid composition, amino acid score （AAS） and fatty acid composition of the three silkworm pupae meal were analyzed. The results showed that the silkworm pupae meal of n-hexane defatted was odorless , decolorant , and volume-weight, crude protein and ash was the highest, crude fat was the lowest （P^0.05）. Though water boiled defatted SM was odorless, it became more colorant. The n-hexane defatted significantly changed fatty acids composition of silkworm pupae meal, though the water boiled changed little fatty acids composition. It is found that different treating technology had different effects on amino acids composition of silkworm pupae meal, they became close to FAO/WHO standard mode after defatted. In conclusion, silkworm pupae meal defatted with n-hexane has higher content of crude protein, lower content of crude fat and excellent fatty acids and amino acid composition, which can be propitious to application in feed fields.

关 键 词：蚕蛹 正已烷处理法 水煮处理法 营养成分 氨基酸 脂肪酸 

分 类 号：S811.6[农业科学—畜牧学]