贮藏时间及温度对全株青绿玉米低温制粒颗粒料的影响
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摘要
为促进全株青绿玉米的应用,本试验研究贮藏时间(1、8、16、24 d)和贮藏温度(低温0~4℃、中温16~20℃和高温30~34℃)对全株青绿玉米低温制粒颗粒料自由基、自由基清除剂、淀粉酶活性、pH值、乳酸菌、霉菌及黄曲霉毒素等指标的影响。结果表明贮藏时间和贮藏温度对过氧化氢、乳酸菌、霉菌和黄曲霉毒素的含量及pH值影响显著(P<0.05)。随着贮藏时间的延长,低温下1~24 d各指标无显著变化(P>0.05);高温下过氧化氢、丙二醛含量及过氧化氢酶和过氧化物酶活性、pH值表现为先升高后降低,第8 d时达到高峰;高温下霉菌和黄曲霉毒素含量逐渐增加,乳酸菌含量逐渐降低;大肠杆菌各处理均未检出。建议高温下贮藏时间不超过8 d,低温下可以适当延长贮藏时间。
In order to promote the application of whole plant green corn,the present study investigated the effects of storage times(1,8,16,24 d) and temperatures(low temperature 0℃ to 4℃,middle temperature 16℃ to 20℃ and high temperature 30℃ to 34℃) on the whole plant green corn granulated at low temperature,its indicators included free radicals,free radical scavengers,amylase,pH,lactic acid bacteria,mould,mycotoxin and others.The results showed that storage times and temperatures had a significant effect on the content of hydrogen peroxide,lactic acid bacteria,mould and mycotoxin and pH value(P<0.05).With the extension of the storage time,all the indexes had no significant change from 1 to 24 d at low temperature(P>0.05).At high temperature,the content of hydrogen peroxide,malondialdehyde,catalase,peroxidase and pH value increased first and then decreased and reached the peak at the 8th day.The content of mold and the mycotoxin gradually increased and lactic acid bacteria gradually decreased at high temperature.The experiment results suggested that the storage time should not exceed 8 days at high temperature and could be prolonged suitably at low temperature.
In order to promote the application of whole plant green corn,the present study investigated the effects of storage times(1,8,16,24 d) and temperatures(low temperature 0℃ to 4℃,middle temperature 16℃ to 20℃ and high temperature 30℃ to 34℃) on the whole plant green corn granulated at low temperature,its indicators included free radicals,free radical scavengers,amylase,pH,lactic acid bacteria,mould,mycotoxin and others.The results showed that storage times and temperatures had a significant effect on the content of hydrogen peroxide,lactic acid bacteria,mould and mycotoxin and pH value(P<0.05).With the extension of the storage time,all the indexes had no significant change from 1 to 24 d at low temperature(P>0.05).At high temperature,the content of hydrogen peroxide,malondialdehyde,catalase,peroxidase and pH value increased first and then decreased and reached the peak at the 8th day.The content of mold and the mycotoxin gradually increased and lactic acid bacteria gradually decreased at high temperature.The experiment results suggested that the storage time should not exceed 8 days at high temperature and could be prolonged suitably at low temperature.
引文
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[14]Kim H W,Lee K,Kim S H,et al.Predictive modeling of bacterial growth in ready-to-use salted napa cabbage(Brassica pekinensis)at different storage temperatures[J].Food Microbiology,2018,70:129-136.
[15]Tadesse T N,Ibrahim A M,Abtew W G.Degradation and formation of fruit color in tomato(Solanum lycopersicum L.)in response to storage temperature[J].American Journal of Food Technology,2015,10(4):147-157.
[16]李文娟,郜海燕,陶菲,等.贮藏温度和物料初始含水量对山核桃油脂氧化及类脂褐素生成的影响[J].林业科学,2013,49(5):62-70.
[17]Mannaa M,Kim K D.Influence of temperature and water activity on deleterious fungi and mycotoxin production during grain storage[J].Mycobiology,2017,45(4):240-254.
[18]Mondal K,Sharma N S,Malhotra S P,et al.Oxidative stress and antioxidant systems in tomato fruits during storage[J].Journal of Food Biochemistry,2003,27(6):515-527.
[19]陆文清,胡起源.猪用无抗生素饲料呼吸膜厌氧发酵生产技术[J].中国牧业通讯,2008(14):39-40.
[2]周超,李会荣,马立霞,等.饲喂青绿全株玉米对育肥猪肉质特性及抗氧化性的影响[J].中国猪业,2017,12(10):78-81,84.
[3]刘泽辉,杨海锋,黄志英,等.不同制粒工艺对饲料脂溶性维生素稳定性的影响规律研究[J].粮食与饲料工业,2015(4):45-47,52.
[4]余丹,陈代文.活性氧自由基对动物健康及饲料质量的影响[J].饲料广角,2005(11):27-28,36.
[5]王怀中,王文志,盛清凯,等.贮藏温度及贮藏期对发酵饲料霉变的影响[J].饲料研究,2016(7):1-4,9
[6]陈小旭.储藏条件对鱼粉、麦麸和膨化全脂大豆储藏品质的影响[D].郑州:河南工业大学,2011.
[7]盛清凯,姜富贵,张明花,等.一种全株青绿玉米颗粒饲料生产方法:CN106819491A[P].山东,2017-06-13.
[8]Yano M,Hayashi T,Namiki M.Formation of free-radical products by the reaction of dehydroascorbic acid with amino acids[J].Journal of Agricultural&Food Chemistry,1976,24(4):815-819.
[9]Halliwell B,Murcia M A,Chirico S,et al.Free radicals and antioxidants in food and in vivo:what they do and how they work[J].Crit.Rev.Food Sci.Nutr.,1995,35(1/2):7-20.
[10]Jensen S,Oestdal H,Clausen M R,et al.Oxidative stability of whole wheat bread during storage[J].LWT-Food Science and Technology,2011,44(3):637-642.
[11]Dyrek K,Szymońska J,Wenda E,et al.Characterization of free radicals mechanically and thermally induced in potato starch[J].Starch-Strke,2013,65(7/8):653-659.
[12]杨茜然,顾晓颖,张云娟,等.草莓果腐败霉菌的分离、鉴定及其防腐方法探索[J].大理大学学报,2017,2(6):59-63.
[13]刘娟,吴伟杰,郜海燕,等.贮藏温度对鲜切火龙果品质及微生物的影响[J].中国食品学报,2017,17(10):168-175.
[14]Kim H W,Lee K,Kim S H,et al.Predictive modeling of bacterial growth in ready-to-use salted napa cabbage(Brassica pekinensis)at different storage temperatures[J].Food Microbiology,2018,70:129-136.
[15]Tadesse T N,Ibrahim A M,Abtew W G.Degradation and formation of fruit color in tomato(Solanum lycopersicum L.)in response to storage temperature[J].American Journal of Food Technology,2015,10(4):147-157.
[16]李文娟,郜海燕,陶菲,等.贮藏温度和物料初始含水量对山核桃油脂氧化及类脂褐素生成的影响[J].林业科学,2013,49(5):62-70.
[17]Mannaa M,Kim K D.Influence of temperature and water activity on deleterious fungi and mycotoxin production during grain storage[J].Mycobiology,2017,45(4):240-254.
[18]Mondal K,Sharma N S,Malhotra S P,et al.Oxidative stress and antioxidant systems in tomato fruits during storage[J].Journal of Food Biochemistry,2003,27(6):515-527.
[19]陆文清,胡起源.猪用无抗生素饲料呼吸膜厌氧发酵生产技术[J].中国牧业通讯,2008(14):39-40.