多指标综合加权法优化固态发酵菜粕品质研究  

Study on Optimizing The Quality of Solid-state Fermented Rapeseed Meal by Multi-index Comprehensive Weighting Method

作　　者：汪钰 刘宽博 李爱科 施晶晶 何贝贝 郭双双[2] 王永伟 WANG Yu;LIU Kuanbo;LI Aike;SHI Jingjing;HE Beibei;GUO Shuangshuang;WANG Yongwei(Institute of Grain Quality&Nutrition,Academy of National Food and Strategic Reserves Administration,Beijing 100037,China;Hubei Key Laboratory of Animal Nutrition and Feed Science,Wuhan Polytechnic University,Hubei Wuhan 430040,China)

机构地区：[1]国家粮食和物资储备局科学研究院粮食品质营养研究所,北京100037 [2]武汉轻工大学动物营养与饲料科学湖北省重点实验室,湖北武汉430040

出　　处：《饲料工业》2022年第12期42-47,共6页Feed Industry

基　　金：广东省重点领域研发计划项目[2020B0202010001];国家粮食和物资储备局科学研究院基本科研业务费专项课题[ZX1907]。

摘　　要：试验旨在优化固态发酵菜粕工艺,为固态发酵菜粕开发提供参考。以粗蛋白(CP)、酸溶蛋白、异硫氰酸酯(ITC)、噁唑烷硫酮(OZT)及真菌毒素水平作为筛选标准,以多指标综合加权法进行正交试验结果评定,得出最佳发酵组合后进行正交验证试验。结果表明:以增香曲霉:酿酒酵母(SC17-1):枯草芽孢杆菌(BS15-3)配比为3:4:2,发酵时间为4 d时,菜粕发酵效果最佳,发酵后菜粕的CP增加率为8.22%(P<0.05)、酸溶蛋白增加率为102.54%(P<0.05)、ITC降解率为68.77%(P<0.05)、OZT降解率为56.94%(P<0.05)、玉米赤霉烯酮(ZEN)水平降低46.33%(P<0.05)、黄曲霉毒素B1(AFB1)水平降低65.22%(P<0.05)。固态发酵可有效提升菜粕的营养价值。The solid-state fermentation experiment of rapeseed meal was conducted to improve the fermentation technology, and provide a reference for the development of solid-state fermented rapeseed meal. Taking the levels of crude protein(CP), acid-soluble protein, isothiocyanate(ITC), oxazolidinthione(OZT) and mycotoxin as the screening indexes, the results of orthogonal test were evaluated by multi-index comprehensive weighting method,then the orthogonal verification test was conducted. The results showed that the optimal fermentation conditions were that 3:4:2 as the ratio of Aspergillus, Saccharomyces cerevisiae and Bacillus subtilis and 4 days as the fermentation time. Under these conditions, the increase rates of crude protein and acid-soluble protein of rapeseed meal after fermentation were 8.22%(P<0.05) and 102.54%(P<0.05), respectively;the degradation rates of ITC, OZT were 68.77%(P<0.05),56.94%(P<0.05), respectively;zearalenone(ZEN) and aflatoxin B1(AFB1) were decreased by 46.33%(P<0.05) and 65.22%(P<0.05), respectively. Solid-state fermentation could effectively improve the nutritional value of rapeseed meal.

关 键 词：菜粕 固态发酵 多指标综合加权法 真菌毒素 品质提升 

分 类 号：S816.6[农业科学—饲料科学]