维生素预混合饲料加速稳定性试验及微胶囊包被效果评价
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摘要
本试验旨在研究饲料行业常用的粉状和微胶囊状维生素预混合饲料在加速试验条件下的稳定性,为高温高湿条件下维生素预混合饲料的精准化使用提供参数,并评价微胶囊化处理对维生素稳定性的效果。将维生素预混合饲料制成2种剂型,即常见的粉状(粉状组)和微胶囊状(微囊组)。将粉状组和微囊组维生素预混合饲料样品储存在(40±2)℃、(75±5)%相对湿度(RH)的恒温恒湿箱内,分别在第0(初始)、30、60、90和180天取出,检测维生素A、维生素D3、维生素E、维生素K3、维生素B1、维生素B2、维生素B6、烟酸和泛酸的含量,计算不同储存时间后各个维生素的存留率。结果显示:1)随着储存时间的延长,粉状组和微囊组中维生素A、维生素D3、维生素E、维生素K3、维生素B1、维生素B2、维生素B6、烟酸和泛酸的存留率均呈现不同程度的下降,但粉状组中维生素D3的存留率和微囊组中维生素E的存留率在不同储存时间下没有显著差异(P>0.05)。2)在各个储存时间时,维生素A和维生素B1的存留率均表现为粉状组极显著大于微囊组(P<0.01);在储存60、90和180 d时,粉状组中维生素K3和维生素B6的存留率极显著大于微囊组(P<0.01);在储存90 d时,粉状组中泛酸的存留率显著大于微囊组(P<0.05);在储存60和90 d时,微囊组中维生素D3的存留率显著或极显著大于粉状组(P<0.05或P<0.01);在储存180 d时,微囊组中维生素E的存留率显著大于粉状组(P <0.05);在储存60 d时,微囊组中烟酸的存留率显著大于粉状组(P<0.05);在各个储存时间时,粉状组和微囊组中维生素B2的存留率无显著差异(P>0.05)。此外,本试验还给出了2种制剂的维生素预混合饲料中维生素存留率随储存时间变化的回归方程。由此可见,在高温高湿条件下,随着储存时间延长,维生素预混合饲料中多种维生素的含量显著降低,在精准动物营养与饲养中需要予以考虑;微囊化处理对高温高湿储存情况下不同维生素存留率的影响没有一致性规律,需要开展针对性的包被处理和稳定化工艺研究。
This experiment was conducted to study the stability of powdered and micro-encapsulated vitamin premix in feed industry under accelerated conditions,to provide parameters for the precise use of vitamin premix in high temperature and high humidity,and evaluate the micro-encapsulation on vitamin stability. Vitamin premix was prepared into two dosage forms,commonly used powdered vitamin premix( powdered group)and micro-encapsulated vitamin premix( micro-encapsulated group). Vitamin premix samples in two groups were stored in a constant temperature humidity chamber under the conditions of( 40±2) ℃ and( 75±5) % relative humidity( RH). The contents of vitamin A,vitamin D3,vitamin E,vitamin K3,vitamin B1,vitamin B2,vitamin B6,niacin and pantothenic acid were determined after the 0 th( initial),30 th,60 th,90 th and180 th day,and the retention rates of them were calculated. The results showed as follows: 1) with the prolonged storage time,the retention rates of vitamin A,vitamin D3,vitamin E,vitamin K3,vitamin B1,vitamin B2,vitamin B6,niacin and pantothenic acid in both groups showed different degrees of decrease,while the vitamin D3 retention rate in powdered group and the vitamin E retention rate in micro-encapsulated group did not change significantly during storage( P>0.05). 2) At each storage time,the retention rates of vitamin A and vitamin B1 in powdered group were significantly higher than those in micro-encapsulated group( P<0.01); the retention rates of vitamin K3 and vitamin B6 in powdered group were significantly higher than those in micro-encapsulated group at 60,90 and 180 days( P<0.01); the pantothenic acid retention rate in powdered group was significantly higher than that in micro-encapsulated group at 90 days( P < 0. 05); the retention rate of vitamin D3 in micro-encapsulated group was significantly higher than that in powdered group at 60 and 90 days( P<0.05 or P<0.01); the retention rate of vitamin E in micro-encapsulated group was significantly higher than that in powdered group at 180 days( P<0.05); the retention rate of niacin in micro-encapsulated group was significantly higher than that in powdered group at 60 days( P<0.05); there was no significant difference in the retention rate of vitamin B2 in both groups at each sampling time( P>0.05). And,the regression equations of retention rates of vitamins in powdered and micro-encapsulated groups during storage period were provided. In conclusion,under high temperature and high humidity conditions,with the prolonged storage time,most of vitamins content in the vitamin premix are significantly reduced,which needs to be considered in the precision animal nutrition and feeding; no consistent effect is found on retention rates of vitamins in micro-encapsulated treatment under high temperature and high humidity storage conditions,and it is necessary to carry out more specific coating treatment and stabilization process research.[Chinese Journal of Animal Nutrition,2019,31( 6) : 2882-2890]
This experiment was conducted to study the stability of powdered and micro-encapsulated vitamin premix in feed industry under accelerated conditions,to provide parameters for the precise use of vitamin premix in high temperature and high humidity,and evaluate the micro-encapsulation on vitamin stability. Vitamin premix was prepared into two dosage forms,commonly used powdered vitamin premix( powdered group)and micro-encapsulated vitamin premix( micro-encapsulated group). Vitamin premix samples in two groups were stored in a constant temperature humidity chamber under the conditions of( 40±2) ℃ and( 75±5) % relative humidity( RH). The contents of vitamin A,vitamin D3,vitamin E,vitamin K3,vitamin B1,vitamin B2,vitamin B6,niacin and pantothenic acid were determined after the 0 th( initial),30 th,60 th,90 th and180 th day,and the retention rates of them were calculated. The results showed as follows: 1) with the prolonged storage time,the retention rates of vitamin A,vitamin D3,vitamin E,vitamin K3,vitamin B1,vitamin B2,vitamin B6,niacin and pantothenic acid in both groups showed different degrees of decrease,while the vitamin D3 retention rate in powdered group and the vitamin E retention rate in micro-encapsulated group did not change significantly during storage( P>0.05). 2) At each storage time,the retention rates of vitamin A and vitamin B1 in powdered group were significantly higher than those in micro-encapsulated group( P<0.01); the retention rates of vitamin K3 and vitamin B6 in powdered group were significantly higher than those in micro-encapsulated group at 60,90 and 180 days( P<0.01); the pantothenic acid retention rate in powdered group was significantly higher than that in micro-encapsulated group at 90 days( P < 0. 05); the retention rate of vitamin D3 in micro-encapsulated group was significantly higher than that in powdered group at 60 and 90 days( P<0.05 or P<0.01); the retention rate of vitamin E in micro-encapsulated group was significantly higher than that in powdered group at 180 days( P<0.05); the retention rate of niacin in micro-encapsulated group was significantly higher than that in powdered group at 60 days( P<0.05); there was no significant difference in the retention rate of vitamin B2 in both groups at each sampling time( P>0.05). And,the regression equations of retention rates of vitamins in powdered and micro-encapsulated groups during storage period were provided. In conclusion,under high temperature and high humidity conditions,with the prolonged storage time,most of vitamins content in the vitamin premix are significantly reduced,which needs to be considered in the precision animal nutrition and feeding; no consistent effect is found on retention rates of vitamins in micro-encapsulated treatment under high temperature and high humidity storage conditions,and it is necessary to carry out more specific coating treatment and stabilization process research.[Chinese Journal of Animal Nutrition,2019,31( 6) : 2882-2890]
引文
[1]杨娇.水貂对维生素和矿物质营养的需要[J].畜牧兽医科技信息,2017(5):123.
[2]吕丽莉.畜禽对维生素营养需要的分析[J].现代畜牧科技,2018(6):51.
[3]周俊华,李雅青.有机和无机微量元素对预混料中维生素稳定性的影响[J].中国饲料,2018(22):28-31.
[4]段海涛,李军国,葛春雨,等.高效调质低温制粒工艺对颗粒饲料加工质量及维生素E保留率的影响[J].动物营养学报,2017,29(11):4101-4107.
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[12]TAV CAR-KALCHER G,VENGUT A.Stability of vitamins in premixes[J].Animal Feed Science and Technology,2007,132(1/2):148-154.
[13]EL-SAYED S M,HAGRASS A E,ASKER A A,et al.Storage stability of thiamin,riboflavin and pyridoxine in UHT milk[J].Egyptian Journal of Dairy Science,2014,42:1-6.
[14]CHOE E,HUANG R M,MIN D B.Chemical reactions and stability of riboflavin in foods[J].Journal of Food Science,2010,70(1):R28-R36.
[15]ANG C Y W.Comparison of sample storage methods for vitamin B6,assay in broiler meats[J].Journal of Food Science,1982,47(1):336-337.
[16]ZHUGE Q,KLOPFENSTEIN C F.Factors affecting storage stability of vitamin A,riboflavin,and niacin in a broiler diet premix[J].Poultry Science,1986,65(5):987-994.
[17]彭启华.婴幼儿配方奶粉中维生素B1稳定性研究[D].硕士学位论文.长沙:中南林业科技大学,2015.
[18]张晓雷.婴儿配方乳粉中维生素E稳定性研究[D].硕士学位论文.长沙:中南林业科技大学,2012.
[19]RIAZ M N,ASIF M,ALI R.Stability of vitamins during extrusion[J].Critical Review s in Food Science and Nutrition,2009,49(4):361-368.
[20]UPRETI P,MISTRY V V,WARTHESEN J J.Estimation and fortification of vitamin D3in pasteurized process cheese[J].Journal of Dairy Science,2002,85(12):3173-3181.
[21]WATANABE E,CIACCO C F.Influence of processing and cooking on the retention of thiamine,riboflavin and niacin in spaghetti[J].Food Chemistry,1990,36(3):223-231.
[22]FORD J E,HURRELL R F,FINOT P A.Storage of milk pow ders under adverse conditions 2.Influence on the content of w ater-soluble vitamins[J].British Journal of Nutrition,1983,49(3):355-364.
[23]COELHO M.Stability of vitamins affected by feed processing[J].Feedstuffs,1996,68(32):9-14
[24]GHARSALLAOUI A,ROUDAUT G,CHAMBIN O,et al.Applications of spray-drying in microencapsulation of food ingredients:an overview[J].Food Research International,2007,40(9):1107-1121.
[25]GOUIN S.Microencapsulation:industrial appraisal of existing technologies and trends[J].Trends in Food Science&Technology,2004,15(7/8):330-347.
[26]YANG F,ZHANG S H,KIM S W,et al.Fat encapsulation enhances dietary nutrients utilization and grow th performance of nursery pigs[J].Journal of Animal Science,2018,96(8):3337-3347.
[27]胡晓文,裴元英,陆国椿.维生素D3微囊的制备及含量测定[J].中国药房,2008,19(1):41-43.
[28]KAZMI S A,VIETH R,ROUSSEAU D.Vitamin D3fortification and quantification in processed dairy products[J].International Dairy Journal,2007,17(7):753-759.
[29]SCHROOYEN P M M,VAN DER MEER R,DEKRUIF C G.M icroencapsulation:its application in nutrition[J].Proceedings of the Nutrition Society,2001,60(4):475-479.
[30]COELHO M.Vitamin stability in premixes and feeds:a practical approach in ruminant diets[C]//Proceedings of 13th Annual Florida Ruminant Nutrition Symposium.Gainesville:University of Florida,2002:127-145.
[31]王曙,郝志敏,王龙,等.维生素微胶囊技术的研究发展[J].广东饲料,2011,20(1):32-34.
[32]YOSHIDA K,SEKINE T,MATSUZAKI F,et al.Stability of vitamin A in oil-in-w ater-in-oil-type multiple emulsions[J].Journal of the American Oil Chemists’Society,1999,76(2):1-6.
[2]吕丽莉.畜禽对维生素营养需要的分析[J].现代畜牧科技,2018(6):51.
[3]周俊华,李雅青.有机和无机微量元素对预混料中维生素稳定性的影响[J].中国饲料,2018(22):28-31.
[4]段海涛,李军国,葛春雨,等.高效调质低温制粒工艺对颗粒饲料加工质量及维生素E保留率的影响[J].动物营养学报,2017,29(11):4101-4107.
[5]MARCHETTI M,TOSSANI N,MARCHETTI S,et al.Stability of crystalline and coated vitamins during manufacture and storage of fish feeds[J].Aquaculture Nutrition,1999,5(2):115-120.
[6]刘云凤,邵斌,王义永,等.食品和饲料添加剂工业中微胶囊产品的特性研究[J].中国食品添加剂,2004(3):36-39,13.
[7]KHAN H,ALI M,AHUJA A,et al.Stability testing of pharmaceutical products-comparison of stability testing guidelines[J].Current Pharmaceutical Analysis,2010,6(2):142-150.
[8]LI Y,DIOSADY L L,JANKOWSKI S.Stability of vitamin B1in Ultra Rice in the presence of encapsulated ferrous fumarate[J].International Journal of Food Sciences and Nutrition,2008,59(1):24-33.
[9]DEBOER M,DEMANN L,DEMAN J M.Effect of time and storage conditions on vitamin A in instantized nonfat dry milk[J].Journal of Dairy Science,1984,67(10):2188-2191.
[10]FRIAS J,PEAS E,VIDAL-VALVERDE C.Changes in vitamin content of pow der enteral formulas as a consequence of storage[J].Food Chemistry,2009,115(4):1411-1416.
[11]VIDAL-VALVERDE C,RUIZ R,MEDRANO A.Effects of frozen and other storage conditions onα-tocopherol content of cow milk[J].Journal of Dairy Science,1993,76(6):1520-1525.
[12]TAV CAR-KALCHER G,VENGUT A.Stability of vitamins in premixes[J].Animal Feed Science and Technology,2007,132(1/2):148-154.
[13]EL-SAYED S M,HAGRASS A E,ASKER A A,et al.Storage stability of thiamin,riboflavin and pyridoxine in UHT milk[J].Egyptian Journal of Dairy Science,2014,42:1-6.
[14]CHOE E,HUANG R M,MIN D B.Chemical reactions and stability of riboflavin in foods[J].Journal of Food Science,2010,70(1):R28-R36.
[15]ANG C Y W.Comparison of sample storage methods for vitamin B6,assay in broiler meats[J].Journal of Food Science,1982,47(1):336-337.
[16]ZHUGE Q,KLOPFENSTEIN C F.Factors affecting storage stability of vitamin A,riboflavin,and niacin in a broiler diet premix[J].Poultry Science,1986,65(5):987-994.
[17]彭启华.婴幼儿配方奶粉中维生素B1稳定性研究[D].硕士学位论文.长沙:中南林业科技大学,2015.
[18]张晓雷.婴儿配方乳粉中维生素E稳定性研究[D].硕士学位论文.长沙:中南林业科技大学,2012.
[19]RIAZ M N,ASIF M,ALI R.Stability of vitamins during extrusion[J].Critical Review s in Food Science and Nutrition,2009,49(4):361-368.
[20]UPRETI P,MISTRY V V,WARTHESEN J J.Estimation and fortification of vitamin D3in pasteurized process cheese[J].Journal of Dairy Science,2002,85(12):3173-3181.
[21]WATANABE E,CIACCO C F.Influence of processing and cooking on the retention of thiamine,riboflavin and niacin in spaghetti[J].Food Chemistry,1990,36(3):223-231.
[22]FORD J E,HURRELL R F,FINOT P A.Storage of milk pow ders under adverse conditions 2.Influence on the content of w ater-soluble vitamins[J].British Journal of Nutrition,1983,49(3):355-364.
[23]COELHO M.Stability of vitamins affected by feed processing[J].Feedstuffs,1996,68(32):9-14
[24]GHARSALLAOUI A,ROUDAUT G,CHAMBIN O,et al.Applications of spray-drying in microencapsulation of food ingredients:an overview[J].Food Research International,2007,40(9):1107-1121.
[25]GOUIN S.Microencapsulation:industrial appraisal of existing technologies and trends[J].Trends in Food Science&Technology,2004,15(7/8):330-347.
[26]YANG F,ZHANG S H,KIM S W,et al.Fat encapsulation enhances dietary nutrients utilization and grow th performance of nursery pigs[J].Journal of Animal Science,2018,96(8):3337-3347.
[27]胡晓文,裴元英,陆国椿.维生素D3微囊的制备及含量测定[J].中国药房,2008,19(1):41-43.
[28]KAZMI S A,VIETH R,ROUSSEAU D.Vitamin D3fortification and quantification in processed dairy products[J].International Dairy Journal,2007,17(7):753-759.
[29]SCHROOYEN P M M,VAN DER MEER R,DEKRUIF C G.M icroencapsulation:its application in nutrition[J].Proceedings of the Nutrition Society,2001,60(4):475-479.
[30]COELHO M.Vitamin stability in premixes and feeds:a practical approach in ruminant diets[C]//Proceedings of 13th Annual Florida Ruminant Nutrition Symposium.Gainesville:University of Florida,2002:127-145.
[31]王曙,郝志敏,王龙,等.维生素微胶囊技术的研究发展[J].广东饲料,2011,20(1):32-34.
[32]YOSHIDA K,SEKINE T,MATSUZAKI F,et al.Stability of vitamin A in oil-in-w ater-in-oil-type multiple emulsions[J].Journal of the American Oil Chemists’Society,1999,76(2):1-6.