玉米DDGS色度与活性赖氨酸的相关性研究及热加工质量快速评定模型的建立  

Correlation of Chroma with Active Lysine and Establishment of Evaluation Model for Hot Processing Quality in Corn DDGS

作　　者：何开蓉 乔煦玮 彭佳龙 刘尚群 梁玉树 熊安琪 周桂莲 孙春华 李勇 HE Kairong;QIAO Xuwei;PENG Jialong;LIU Shangqun;LIANG Yushu;XIONG Anqi;ZHOU Guilian;SUN Chunhua;LI Yong(Key Laboratory of Feed and Livestock Product Quality and Safety Control,Ministry of Agriculture and Rural Affairs,New Hope Liuhe Co.,Ltd.,Chengdu,Sichuan 610041;Chengdu Century Investment Co.,Ltd.,Chengdu,Sichuan 610000;Sichuan New Hope Technology Innovation Co.,Ltd.,Chengdu,Sichuan 610000;Qingdao Key Laboratory of Animal Feed Safety,Shandong New hope Liuhe Group Co.,Ltd.,Qingdao,Shandong 266100)

机构地区：[1]新希望六和股份有限公司,农业农村部饲料及畜禽产品质量安全控制重点实验室,四川成都610041 [2]成都世纪投资有限公司,四川成都610000 [3]四川新希望畜牧科技有限公司,四川成都610000 [4]山东新希望六和集团有限公司,青岛市动物饲料安全重点实验室,山东青岛266100

出　　处：《中国家禽》2023年第10期19-25,共7页China Poultry

基　　金：国家重点研发计划项目(2021YFD1301004)。

摘　　要：研究旨在建立以颜色指标快速评定玉米干酒糟及其可溶物(Distillers dried grains with solubles,DDGS)热加工质量的近红外模型。试验通过将玉米DDGS加热处理模拟生产,获得不同色号的玉米DDGS,分析其色度与营养指标的相关性;然后通过收集的18个玉米DDGS产品验证色度与营养指标的相关性后;再将所有样品扫描建立近红外光谱模型。结果显示:①加热处理0.5~8 h后玉米DDGS的颜色变深,从2号色逐渐变成5号色,亮度(L^(*))、黄度(b*)随色号显著降低(P<0.05),赖氨酸(Lys)、活性赖氨酸(rLys)、活性赖氨酸占赖氨酸百分比(rLys/Lys)随色号显著降低(P<0.05);②玉米DDGS色度(L^(*)值、b*值及色号)与Lys、rLys、rLys/Lys存在显著相关性(P<0.05);③玉米DDGS rLys的预测方程为:rLys=-0.1406色号+0.9851(R2=0.862,P=0.001),rLys=0.0202 L^(*)-0.3857(R2=0.859,P=0.001),rLys=0.0177 b*-0.0479(R2=0.832,P=0.001);④建立了玉米DDGS Lys、rLys及颜色L^(*)、b*的近红外模型;⑤在不额外添加晶体Lys的前提下,建议使用3号色及以下的玉米DDGS,或L^(*)值不低于43、b*值不低于28的玉米DDGS。综上所述,研究在建立玉米DDGS颜色与营养指标相关性的基础上,建立了营养指标的预测方程和近红外模型,为玉米DDGS热加工质量快速评价提供理论依据和技术支撑。The study was aimed to establish a fast evaluation infrared model of corn distillers dried grains with solubles(DDGS)thermal processing quality based on chroma.Corn DDGS were heated at 110℃in oven for 0.5 h to 8 h.After heating,crude protein(CP),crude fat(CE),lysine(Lys),active lysine(rLys)and chroma(L^(*),a*,b*)were detected to analyse the correlation between nutrition index and chroma.Then the same analysis was done to 18 corn DDGS products from 15 manufacturers.After that,all samples were used to establish the infrared model.The results showed:①After heating for 0.5 h to 8 h,the color of corn DDGS gradually changed from No.2 to No.5.The values of L^(*)and b*decreased significantly with DDGS color(P<0.05).The same decrease was showed on the concentration of Lys,rLysandrLys/Lys(P<0.05);②Thechromaticity(L^(*),b*)hadasignificantcorrelation with Lys,rLys,rLys/Lys(P<0.05);③The prediction equation of rLys was rLys=-0.1406 color No.+0.9851(R2=0.862,P=0.001),rLys=0.0202 L^(*)-0.3857(R2=0.859,P=0.001),rLys=0.0177 b*-0.0479(R2=0.832,P=0.001)respectively;④The near infrared model of active lysine,lysine and chroma value(L^(*),b*)in corn DDGS was established;⑤It was recommended to use corn DDGS of color 3 and below,or corn DDGS with L^(*)value not less than 43 and b*not less than 28,while crystal Lys was not added additionally.In conclusion,the study established the prediction equations and the near infrared models of color,rLys and rLys/Lys of corn DDGS,based on the correlation between color and nutrition index.It provided theoretical basis and technical support for rapid eval⁃uation of corn DDGS hot processed quality.

关 键 词：玉米DDGS 活性赖氨酸 色度 相关性 近红外模型 

分 类 号：S816.2[农业科学—饲料科学]