预混料中微量元素、水分和pH值对维生素A和烟酰胺稳定性的影响  

Effect of trace elements,moisture and pH value on the stability of vitamin A and micotinamide in the premix

作　　者：段俊红[1] 杨帆[1] 王之盛[2] 

机构地区：[1]铜仁职业技术学院生物工程系,贵州铜仁554300 [2]四川农业大学动物营养所,四川雅安625014

出　　处：《黑龙江畜牧兽医》2012年第8期70-74,共5页Heilongjiang Animal Science And veterinary Medicine

基　　金：教育部长江学者和创新团队发展计划项目(IRTO555)

摘　　要：为了研究水分、pH值及微量元素对预混料中维生素A和烟酰胺稳定性的影响,试验采用均匀试验设计,在近似于生产的高温贮藏条件(37℃)下,在第0,15,30,45,60天取样测定4%仔猪预混料中的维生素A和烟酰胺损失率及水分、pH值、过氧化值、总抗氧化能力的变化。结果表明:预混料中添加微量元素导致了维生素A和烟酰胺的额外损失,随微量元素添加量的增加,维生素A和烟酰胺的损失率也显著增加(P<0.05);硫酸根和水分显著或极显著影响维生素A损失量和过氧化值(P<0.05或P<0.01);在贮藏阶段非微量元素因素(甲酸根、碱式碳酸根、硫酸根、水分、pH值)与维生素稳定性在前15 d呈显著相关(P<0.05),15 d后呈极显著相关(P<0.01)。To study the effects of trace elements, moisture and pH value on stability of vitamin A and micotinamide in the premix, the uniform design was adopted with 4% premix for piglets under the condition of 37 ℃. The samples were collected to test the percentages of loss of vita- min A and micotinamide, and the changes of moisture, pH value, peroxide value and total antioxidant capability （ T - AOC） at 0, 15, 30, 45 and 60 day. The results showed that the addition of the trace elements caused additional losses of vitamin A and micotinamide in the premix. The percentages of loss of vitamin A and micotinamide were also significantly increased （ P 〈 0.05 ） with the increase of the addition of the trace elements. The results of a simple correlation analysis indicated that sulfate radical and moisture had significant effect on the loss of vitamin A and the peroxide value（ P 〈 0.05 or P 〈 0.01 ）. The results of canonical correlation analysis showed that the non - trace elements including formate radical, basic carbonate radical, sulfate radical, moisture and pH value, were significantly correlated （P 〈 0.05 ）with the stability of vitamin A before 15 d of the storage period, and were highly significantly correlated （ P 〈 0.01 ） with the stability of vitamin A after 15 days of the storage period.

关 键 词：维生素A 烟酰胺 微量元素 水分 PH值 稳定性 

分 类 号：S816.31[农业科学—饲料科学]