菜籽粕发酵脱毒效果模糊评判  

Fuzzy Evaluation for Detoxification Effect of Rapeseed Meal After Fermenting

作　　者：方洁[1] 徐浩[1] 魏芬[1,2] 李菁楠[1] 丁承超 刘武康 丁之恩[1] 

机构地区：[1]安徽农业大学,合肥230036 [2]安徽工商职业学院,合肥230036

出　　处：《中国粮油学报》2016年第3期96-100,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2012BAD14B13)

摘　　要：为了有效降低或脱除菜籽粕中抗营养因子含量,增强安全性,以菜籽粕为原料,就单菌、混菌及二次发酵方式开展发酵脱毒研究。以植酸、硫苷、芥子碱和异硫氰酸酯含量为考核指标,在此基础上建立模糊综合评判模型。结果表明:混菌发酵和二次发酵脱毒综合效果较好,在混菌发酵中,硫苷、异硫氰酸酯、植酸和芥子碱的降解率分别达到75.12%、82.47%、87.56%、56.00%;在二次发酵中硫苷、异硫氰酸酯、植酸和芥子碱的降解率分别达到76.87%、78.57%、82.58%、68.00%。此外,模糊综合评价结果显示:二次发酵粕在等级评价中,达到I级水平,脱除抗营养因子效果最好。This experiment＇s purpose was to effectively reduce or remove the content of anti- nutritional factors in rapeseed meal and to enhance security. Using rapeseed meal as raw material,the way of fermentation was chosen among single fermentation,mixed fermentation and two- step fermentation. Fuzzy comprehensive evaluation model based on the assessment indicators about the contents of glucosinolates,isothiocyanate,phytic acid and sinapine. The results showed that： mixed fermentation and two- step fermentation were better,the contents of glucosinolate,isothiocyanate,phytic acid and sinapine in the mixed fermentation improved by 75. 12%,82. 47%,87. 56% and 56%respectively; and in the two- step fermentation improved by 76. 87%,78. 57%,82. 58% and 68% respectively. In addition,fuzzy comprehensive evaluation results show： the two- step fermentation meal reached I level in grade evaluation,the removal of anti- nutritional factors was best.

关 键 词：菜籽粕脱毒 单菌发酵 混菌发酵 二次发酵 模糊综合评价 

分 类 号：TQ645.99[化学工程—精细化工]