水煮和提取处理对中草药常规营养成分的影响
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摘要
[目的]揭示中草药提取过程对提取残渣常规营养成分的影响规律,为中草药提取残渣营养价值评定提供基础资料。[方法]以黄芪、麦芽和甘草为研究对象,对其分别进行水煮和提取处理,分别测定3种原料经不同处理后的质量损失率及其处理后产物的常规营养成分。[结果]黄芪、麦芽和甘草经水煮和提取处理的质量损失率分别为13.38%、11.62%、5.04%和37.34%、29.13%、21.36%;经2种处理后,产物CP含量呈无规律变化,其变化幅度均相对较小,Ash含量呈一定程度降低,CF、NDF、ADF含量均大幅度升高(P<0.05),NFE含量均不同程度降低。[结论]中草药提取处理的质量损失率远大于水煮处理;在无特殊需求时,不必对中草药进行水煮处理;从潜在营养价值的角度来看,麦芽以及黄芪和甘草提取残渣分别具有作为优质精饲料和粗饲料的营养潜力。
[Objective]To uncover the influence of extraction process on the normal nutritional components of extracting residues from Chinese herbal medicine, and to provide basic data for the nutritional value evaluation of Chinese herbal medicine extracting residues. [Methods] Three kinds of Chinese herbal medicine, including astragalus, malt and licorice were used as materials in this study, and they were subjected to the treatment of water boiling and extracting, respectively. The quality loss rate and the normal nutritional components content of the post-treatment products of three medicines were determined. [Results]The quality loss rate of astragalus, malt and licorice after the treatment of water boiling and extracting was 13.38%, 11.62%, 5.04% and37.34%, 29.13%, 21.36%, respectively; the CP content of the product showed irregular changes after the two treatments and the changing amplitude of the three medicines was all relatively small; Ash content exhibited a decreasing trend to some extent; the contents of CF, NDF and ADF was increased significantly(P <0.05); the NFE content was decreased in different degrees.[Conclusion]The quality loss rate of Chinese herbal medicine after extracting treatment is largely higher than that after water boiling treatment; Chinese herbal medicine is not necessary to be subjected to water boiling treatment unless there are special requirements; from the perspective of potential nutritional value, the extracting resides of malt and astragalus has the nutritional potential as high-quality refined feed, and those of licorice has the nutritional potential as roughage feed.
[Objective]To uncover the influence of extraction process on the normal nutritional components of extracting residues from Chinese herbal medicine, and to provide basic data for the nutritional value evaluation of Chinese herbal medicine extracting residues. [Methods] Three kinds of Chinese herbal medicine, including astragalus, malt and licorice were used as materials in this study, and they were subjected to the treatment of water boiling and extracting, respectively. The quality loss rate and the normal nutritional components content of the post-treatment products of three medicines were determined. [Results]The quality loss rate of astragalus, malt and licorice after the treatment of water boiling and extracting was 13.38%, 11.62%, 5.04% and37.34%, 29.13%, 21.36%, respectively; the CP content of the product showed irregular changes after the two treatments and the changing amplitude of the three medicines was all relatively small; Ash content exhibited a decreasing trend to some extent; the contents of CF, NDF and ADF was increased significantly(P <0.05); the NFE content was decreased in different degrees.[Conclusion]The quality loss rate of Chinese herbal medicine after extracting treatment is largely higher than that after water boiling treatment; Chinese herbal medicine is not necessary to be subjected to water boiling treatment unless there are special requirements; from the perspective of potential nutritional value, the extracting resides of malt and astragalus has the nutritional potential as high-quality refined feed, and those of licorice has the nutritional potential as roughage feed.
引文
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[17]LIU J X,諂RSKOV E R,CHEN X B.Optimization of steam treatment as a method for upgrading straw as feeds[J].Animal Feed Science and Technology,1999,76(3):345-357.
[18]王永军,田秀娥.羊常用饲料营养价值评定研究[M].杨凌:西北农林科技大学出版社,2017.
[2]李红,李炳奇,刘红,等.甘草渣中黄酮和多糖的提取及含量测定[J].中国食品添加剂,2006,15(1):193-196.
[3]黄亚非,刘杰,黄际薇,等.HPLC测定黄芪药渣中黄芪甲苷含量[J].中山大学学报(自然科学版),2009,48(2):146-148.
[4]CHEN C Y,ZU Y G,FU Y J,et al.Preparation and antioxidant activity of Radix Astragali residues extracts rich in calycosin and formononetin[J].Biochemical Engineering Journal,2011,56(1/2):84-93.
[5]张登辉.黄芪药渣作饲料添加剂对肉鸡表观代谢率影响的研究[J].国外畜牧学(猪与禽),2008,28(2):77-78.
[6]吴华,张辉,兰小定.黄芪药渣对放牧肉鸡肉品质的影响[J].畜牧兽医杂志,2010,29(1):26-28.
[7]杨凤.动物营养学[M].北京:中国农业出版社,2006.
[8]赵正保,项光亚.有机化学[M].北京:中国医药科技出版社,2016.
[9]HAN G P,DENG J,ZHANG S Y,et al.Effect of steam explosion treatment on characteristics of wheat straw[J].Industrial Crops and Products,2010,31(1):28-33.
[10]赵永锋.汽爆处理对秸秆化学成分、瘤胃降解率、肉牛生长性能和胴体品质的影响[D].北京:中国农业大学,2014.
[11]周荣,王加启,潘发明,等.饲料蛋白组分对反刍家畜常用饲料小肠吸收蛋白质含量的影响[J].华北农学报,2010,25(S2):165-169.
[12]李晓燕.应用NRC和CNCPS体系评定陕北白绒山羊饲料营养价值的研究[D].杨凌:西北农林科技大学,2013.
[13]潘春方,甘文平,刘光前,等.益生Ⅰ号对奶牛瘤胃降解率及日粮表观消化率的影响[J].中国奶牛,2010(6):15-18.
[14]王旭明,倪永珍,李维炯,等.有效微生物群(EM)对饲料p H值及营养价值的影响[J].浙江大学学报(农业与生命科学版),2002,28(4):431-434.
[15]倪志鹤.EM发酵小麦秸秆对小尾寒羊生产性能的影响及其作用机理研究[D].杨凌:西北农林科技大学,2016.
[16]朱均均,勇强,陈尚钘,等.玉米秸秆蒸汽爆破降解产物的分析[J].林产化学与工业,2009,29(2):22-26.
[17]LIU J X,諂RSKOV E R,CHEN X B.Optimization of steam treatment as a method for upgrading straw as feeds[J].Animal Feed Science and Technology,1999,76(3):345-357.
[18]王永军,田秀娥.羊常用饲料营养价值评定研究[M].杨凌:西北农林科技大学出版社,2017.