微切助技术提取辣椒活性成分及其对蛋鸡影响
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摘要
饲料添加剂与畜禽养殖业息息相关,饲用抗生素和化工合成的饲料添加剂因为成本低、见效快等优点,已经有几十年的应用历史,目前仍有较大范围应用。但这两类饲料添加剂又具有显而易见的弊端,饲用抗生素导致的抗生素残留和抗药性是食品安全关注的焦点,化工合成的饲料添加剂因“三致作用”而受到消费者的长期质疑。欧盟对于饲用抗生素的使用一再限制,我国不断公布新的禁用或限用兽药清单,都表明饲用抗生素和化工合成类饲料添加剂逐渐淡出是大势所趋。而防治动物疫病、提高畜禽产品品质仍是养殖业界和消费者的需求,所以迫切需要开发绿色、高效的新型饲用抗生素替代品。
辣椒是受全世界多国人民青睐的调味品,辣椒的抗炎、镇痛、减脂等生物学作用已经被广泛证实,辣椒饲喂蛋鸡以加深蛋黄颜色也在家禽养殖业有应用先例,但对于辣椒抗家禽致病菌作用机制的研究鲜有报道,作为蛋黄着色剂的应用也仅停留在使用高比例辣椒粗粉的水平。
本研究以红辣椒为原料,应用本团队自主研发的具有自主知识产权的微切变-助剂互作技术(ZL200510130852.3)对其进行处理,添加固态的脆性和锐性的无机盐或环糊精为助剂,与辣椒粗粉共同进行研磨,使辣椒独有的活性物质辣椒碱和辣椒红色素高效释放,易于被动物消化道吸收、利用、富集。具体研究内容与结果如下：
1.助剂筛选实验结果表明,应用羟丙基-p-环糊精作为助剂,辣椒碱与羟丙基-p-环糊精在高能机械力的作用下可能形成复合物。在单因素试验的基础之上,经响应面法优化后,得到各因素对辣椒碱提取率的影响顺序为：研磨时间>]HP-β-CD助剂的添加量>提取时间>液料比；微切变-助剂互作技术提取辣椒碱的最佳工艺为：羟丙基-p-环糊精为助剂添加量11.10%,研磨时间39min,液料比40：1mL/g、提取时间17min。在此条件下,辣椒碱的平均提取率可达到1.78‰。与传统热回流提取法相比较,辣椒碱提取率提高了28.16%。
2.使用微切变-助剂互作技术提取辣椒中辣椒红色素,筛选出羟丙基-p-环糊精为最佳助剂。在单因素试验的基础之上,经响应面法优化后,得到各因素对辣椒红色素色价的影响顺序为：研磨时间>羟丙基-p-环糊精助剂的添加量>提取时间>液料比；微切变-助剂互作技术提取辣椒红色素的最佳工艺条件为：羟丙基-β-环糊精添加量11.00%、研磨时间39mmin、液料比60：1mL/g、提取时间22min。在此条件下,3次平行试验结果显示实际测得辣椒红色素的平均色价为57.12,比传统热回流提取提高了18.11%。
3.体外抗菌实验结果表明,辣椒碱对于沙门氏菌、大肠杆菌、金黄色葡萄球菌、绿脓杆菌都有抗菌作用,TTC法测定的辣椒碱对沙门氏菌最低抑菌浓度为0.4mg/mL。辣椒碱抗沙门氏菌的主要抑菌活性是通过抑制其呼吸代谢的三羧酸循环循环通路,从而导致胞内代谢受阻,加药4h后超微形态即发生改变,7h后开始出现菌体细胞内容物外溢,沙门氏菌已发生不可逆损伤。
4.通过蛋鸡体内实验考查微切变-助剂互作技术处理的干红辣椒粉对蛋鸡生产性能及蛋黄颜色的影响。实验结果表明,以0.5%剂量添加入蛋鸡基础日粮的辣椒微切助粉,饲喂蛋鸡7d后即可使蛋黄颜色高于比色扇13级,14d时已经超过比色扇最高级15级,皆显著高于基础日粮组、加丽素红组、辣椒红色素组的蛋黄色级。停喂7d后,蛋黄色级13,依然高于各对照组。对于辣椒微切助粉组蛋黄颜色稳定性考察结果显示,经水煮、油炒、盐腌后,蛋黄颜色只降低1个色级左右,与对照组降低幅度相同。对于蛋鸡生产性能及生理生化指标的考察结果表明,饲喂微切助辣椒粉可以增加蛋重,而且对其他指标没有负面影响,显示其具有进一步开发成为新型高效、安全的蛋黄着色剂的潜力。
综上所述,基于响应面法利用微切变-助剂互作技术对干红辣椒进行优化处理,得到的辣椒微切助粉具有抗蛋鸡主要致病菌,提高蛋鸡生产性能,加深蛋黄颜色的功能,以此为基础开发新型饲料添加剂,具有良好的产业化前景和从源头保障动物源性食品安全的双重意义。
It is well known that the safety of feed derived from animal sources has become an international challenge and a public health problem. In order to improve growth prospects for animals, antibiotics are commonly added into feed. The misuse and overuse of such in-feed antibiotics has caused drug residues in meat, resistant bacteria, and toxicity, and therefore scientists in many countries have sought alternatives to feed antibiotics.
Several studies have analyzed the antibacterial effects of active ingredients in plant. In recent years, additives derived from plant sources have received widespread research attention as natural alternatives to synthetic chemicals and antibiotics. Consumers also show a growing preference for the use of these natural alternatives in animal feed. Many scientists have investigated the feasibility of capsaicinoids as potential substitutes for feed antibiotics in the last few years, examining their anti-bacterial and anti-inflammatory effects as well as their capacity to enhance the appetite, digestion and immunity of livestock.
In view of the above situation, this study use mechanochemical pretreatment to process Capsicum frutescens, add solid brittle and sharp inorganic salts or cyclodextrin as additives, superfine them together, make capsaicin and capsanthin which are unique active substances to release efficiently, easy to be absorbed by layer digestive tract, utilization and enrich in egg yolk. Research results are as follows:
1. A press-shear assisted interaction technology (PAI) was used prior to aqueous extraction of capsaicin from Capsicum frutescens. The effects of the press-shear assisted interaction technology parameters hydroxypropyl-β-cyclodextrin (HP-β-CD) content, particle size and circulating water temperature on the extraction yield of capsaicin were investigated. The press-shear assisted interaction technology process was optimized based on an orthogonal experimental design. The optimum process conditions were a HP-β-CD content of11.10%(w/w), a milling time of39min, a ratio of solution to solid of40:1(mL/g) for17min, the average extraction yield of capsaicin reached1.784℃,28.16%higher than that of heat-reflux extraction.
2. A press-shear assisted interaction technology was used prior to aqueous extraction of capsanthin from Capsicum frutescens. The effects of the press-shear assisted interaction technology parameters hydroxypropyl-β-cyclodextrin (HP-β-CD) content, particle size and circulating water temperature on the extraction yield of capsanthin were investigated. The press-shear assisted interaction technology process was optimized based on an orthogonal experimental design. The optimum process conditions were a HP-β-CD content of11.00%(w/w), a milling time of39min, a ratio of solution to solid of60:1(mL/g) for22min, the average color score of capsanthin reached57.12,18.11%higher than that of heat-reflux extraction.
3. The investigations on the use of capsaicin for the inhibition of Salmonella pullorum, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, in vitro have been studied. The MIC of capsaicin to Salmonella pullorum was0.4mg/mL. The antibacterial mechanism of apsaicin on Salmonella pullorum was decrease activity of succinate dehydrogenase and malate dehydrogenase in tricarboxylic acid cycle.
4. An experiment was conducted to study the effects of press-shear assisted interaction technology red pepper powder on the performance and egg yolk color of laying hens. Feeding red pepper powder did not affect egg-laying performance, feed consumption or feed conversion ratio (P>0.05). However, compared with the control group, supplementation with red pepper powder super-fine with15%HP-β-CD treatments increased egg weight (P<0.05), also increased the yolk color score (P<0.05) compared with the control. The results of the present study suggest that press-shear assisted interaction technology red pepper powder is effective feed additives for improving egg yolk color for laying hens.
To sum up, using press-shear assisted interaction technology which optimized by the response surface methodology pretreated Capsicum frutescens as additive, had great positive effects on yolk color, the performance of laying hens production, the inhibition of layer pathogenic bacterium, and therefore have great prospects as an alternative to feed antibiotics.
辣椒是受全世界多国人民青睐的调味品,辣椒的抗炎、镇痛、减脂等生物学作用已经被广泛证实,辣椒饲喂蛋鸡以加深蛋黄颜色也在家禽养殖业有应用先例,但对于辣椒抗家禽致病菌作用机制的研究鲜有报道,作为蛋黄着色剂的应用也仅停留在使用高比例辣椒粗粉的水平。
本研究以红辣椒为原料,应用本团队自主研发的具有自主知识产权的微切变-助剂互作技术(ZL200510130852.3)对其进行处理,添加固态的脆性和锐性的无机盐或环糊精为助剂,与辣椒粗粉共同进行研磨,使辣椒独有的活性物质辣椒碱和辣椒红色素高效释放,易于被动物消化道吸收、利用、富集。具体研究内容与结果如下：
1.助剂筛选实验结果表明,应用羟丙基-p-环糊精作为助剂,辣椒碱与羟丙基-p-环糊精在高能机械力的作用下可能形成复合物。在单因素试验的基础之上,经响应面法优化后,得到各因素对辣椒碱提取率的影响顺序为：研磨时间>]HP-β-CD助剂的添加量>提取时间>液料比；微切变-助剂互作技术提取辣椒碱的最佳工艺为：羟丙基-p-环糊精为助剂添加量11.10%,研磨时间39min,液料比40：1mL/g、提取时间17min。在此条件下,辣椒碱的平均提取率可达到1.78‰。与传统热回流提取法相比较,辣椒碱提取率提高了28.16%。
2.使用微切变-助剂互作技术提取辣椒中辣椒红色素,筛选出羟丙基-p-环糊精为最佳助剂。在单因素试验的基础之上,经响应面法优化后,得到各因素对辣椒红色素色价的影响顺序为：研磨时间>羟丙基-p-环糊精助剂的添加量>提取时间>液料比；微切变-助剂互作技术提取辣椒红色素的最佳工艺条件为：羟丙基-β-环糊精添加量11.00%、研磨时间39mmin、液料比60：1mL/g、提取时间22min。在此条件下,3次平行试验结果显示实际测得辣椒红色素的平均色价为57.12,比传统热回流提取提高了18.11%。
3.体外抗菌实验结果表明,辣椒碱对于沙门氏菌、大肠杆菌、金黄色葡萄球菌、绿脓杆菌都有抗菌作用,TTC法测定的辣椒碱对沙门氏菌最低抑菌浓度为0.4mg/mL。辣椒碱抗沙门氏菌的主要抑菌活性是通过抑制其呼吸代谢的三羧酸循环循环通路,从而导致胞内代谢受阻,加药4h后超微形态即发生改变,7h后开始出现菌体细胞内容物外溢,沙门氏菌已发生不可逆损伤。
4.通过蛋鸡体内实验考查微切变-助剂互作技术处理的干红辣椒粉对蛋鸡生产性能及蛋黄颜色的影响。实验结果表明,以0.5%剂量添加入蛋鸡基础日粮的辣椒微切助粉,饲喂蛋鸡7d后即可使蛋黄颜色高于比色扇13级,14d时已经超过比色扇最高级15级,皆显著高于基础日粮组、加丽素红组、辣椒红色素组的蛋黄色级。停喂7d后,蛋黄色级13,依然高于各对照组。对于辣椒微切助粉组蛋黄颜色稳定性考察结果显示,经水煮、油炒、盐腌后,蛋黄颜色只降低1个色级左右,与对照组降低幅度相同。对于蛋鸡生产性能及生理生化指标的考察结果表明,饲喂微切助辣椒粉可以增加蛋重,而且对其他指标没有负面影响,显示其具有进一步开发成为新型高效、安全的蛋黄着色剂的潜力。
综上所述,基于响应面法利用微切变-助剂互作技术对干红辣椒进行优化处理,得到的辣椒微切助粉具有抗蛋鸡主要致病菌,提高蛋鸡生产性能,加深蛋黄颜色的功能,以此为基础开发新型饲料添加剂,具有良好的产业化前景和从源头保障动物源性食品安全的双重意义。
It is well known that the safety of feed derived from animal sources has become an international challenge and a public health problem. In order to improve growth prospects for animals, antibiotics are commonly added into feed. The misuse and overuse of such in-feed antibiotics has caused drug residues in meat, resistant bacteria, and toxicity, and therefore scientists in many countries have sought alternatives to feed antibiotics.
Several studies have analyzed the antibacterial effects of active ingredients in plant. In recent years, additives derived from plant sources have received widespread research attention as natural alternatives to synthetic chemicals and antibiotics. Consumers also show a growing preference for the use of these natural alternatives in animal feed. Many scientists have investigated the feasibility of capsaicinoids as potential substitutes for feed antibiotics in the last few years, examining their anti-bacterial and anti-inflammatory effects as well as their capacity to enhance the appetite, digestion and immunity of livestock.
In view of the above situation, this study use mechanochemical pretreatment to process Capsicum frutescens, add solid brittle and sharp inorganic salts or cyclodextrin as additives, superfine them together, make capsaicin and capsanthin which are unique active substances to release efficiently, easy to be absorbed by layer digestive tract, utilization and enrich in egg yolk. Research results are as follows:
1. A press-shear assisted interaction technology (PAI) was used prior to aqueous extraction of capsaicin from Capsicum frutescens. The effects of the press-shear assisted interaction technology parameters hydroxypropyl-β-cyclodextrin (HP-β-CD) content, particle size and circulating water temperature on the extraction yield of capsaicin were investigated. The press-shear assisted interaction technology process was optimized based on an orthogonal experimental design. The optimum process conditions were a HP-β-CD content of11.10%(w/w), a milling time of39min, a ratio of solution to solid of40:1(mL/g) for17min, the average extraction yield of capsaicin reached1.784℃,28.16%higher than that of heat-reflux extraction.
2. A press-shear assisted interaction technology was used prior to aqueous extraction of capsanthin from Capsicum frutescens. The effects of the press-shear assisted interaction technology parameters hydroxypropyl-β-cyclodextrin (HP-β-CD) content, particle size and circulating water temperature on the extraction yield of capsanthin were investigated. The press-shear assisted interaction technology process was optimized based on an orthogonal experimental design. The optimum process conditions were a HP-β-CD content of11.00%(w/w), a milling time of39min, a ratio of solution to solid of60:1(mL/g) for22min, the average color score of capsanthin reached57.12,18.11%higher than that of heat-reflux extraction.
3. The investigations on the use of capsaicin for the inhibition of Salmonella pullorum, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, in vitro have been studied. The MIC of capsaicin to Salmonella pullorum was0.4mg/mL. The antibacterial mechanism of apsaicin on Salmonella pullorum was decrease activity of succinate dehydrogenase and malate dehydrogenase in tricarboxylic acid cycle.
4. An experiment was conducted to study the effects of press-shear assisted interaction technology red pepper powder on the performance and egg yolk color of laying hens. Feeding red pepper powder did not affect egg-laying performance, feed consumption or feed conversion ratio (P>0.05). However, compared with the control group, supplementation with red pepper powder super-fine with15%HP-β-CD treatments increased egg weight (P<0.05), also increased the yolk color score (P<0.05) compared with the control. The results of the present study suggest that press-shear assisted interaction technology red pepper powder is effective feed additives for improving egg yolk color for laying hens.
To sum up, using press-shear assisted interaction technology which optimized by the response surface methodology pretreated Capsicum frutescens as additive, had great positive effects on yolk color, the performance of laying hens production, the inhibition of layer pathogenic bacterium, and therefore have great prospects as an alternative to feed antibiotics.
引文
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