黄豆饼粉炒制指标对金霉素发酵的影响  

Effect of Soybean Cake Powder Roasting Indexes on Chlorotetracycline Fermentation

作　　者：郭刚 董红丽 张欢 杨占英 吴孔阳 GUO Gang;DONG Hong-li;ZHANG Huan;YANG Zhan-ying;WU Kong-yang(Zhumadian Huazhong Chia Tai Co.Ltd.,Zhumadian,Henan 463000,China;Pucheng Chia Tai Biochemistry Co.,Ltd.,Nanping,Fujian 353400,China;College of Life Science,Luoyang Normal University,Luoyang,Henan 471934,China)

机构地区：[1]驻马店华中正大有限公司,河南驻马店463000 [2]浦城正大生化有限公司,福建南平353400 [3]洛阳师范学院生命科学学院,河南洛阳471934

出　　处：《中国兽药杂志》2025年第1期62-70,共9页Chinese Journal of Veterinary Drug

摘　　要：为量化评估黄豆饼粉的炒制质量,通过收集不同炒制工艺的黄豆饼粉,基于发酵结束时的金霉素效价,评估黄豆饼粉的优劣,再对黄豆饼粉指标进行分析和验证,最终确定,可溶性蛋白含量、酸溶蛋白量、氨基酸态氮和十四烷酸甲酯含量可以作为评估金霉素发酵用黄豆饼粉炒制质量的关键指标,十四烷酸甲酯含量≤0.01 g/100 g、可溶性蛋白含量在30.0%~40.0%之间,酸溶蛋白含量在2.65%~2.85%之间,氨基酸态氮在0.26%~0.29%之间时,生产效能最好,本研究首次确定了黄豆饼粉中影响金霉素发酵的关键炒制指标,对指导金霉素发酵用黄豆饼粉的炒制有较为重要意义。To quantify the roasting quality of soybean cake powder,the effect of soybean cake powder with different roasting technology on chlorotetracycline(CTC)titer at the end of fermentation was assessed.By analyzing and verifying the indexes of soybean cake powder,the soluble protein content,acid protein content,amino acid nitrogen and methyl myristate were established as key indexes affecting CTC fermentation.When methyl myristate was no more than 0.1 g/100 g,soluble protein content was kept at 30.0%~45.0%,acid protein content was kept at 2.65%~2.85%and amino acid nitrogen was kept at 0.26%~0.29%,the production efficiency was best.This study firstly identified the key roasting indexes of soybean cake powder,which has important significance for guiding the roasting process of soybean cake powder using in CTC fermentation.

关 键 词：黄豆饼粉 金霉素 炒制工艺 可溶性蛋白 酸溶蛋白 氨基酸态氮 十四烷酸甲酯 

分 类 号：S859.79[农业科学—临床兽医学]