【摘要】 目的研究和评价转基因大豆与豆粕营养学安全性。方法采用浸提法将大豆加工成豆粕,再采用AOAC等分析方法测定RR(Roundup Ready)抗草甘膦转基因大豆和普通大豆与豆粕营养成分和抗营养因子含量。结果抗草甘膦大豆、豆粕中8种普通营养成分、17种氨基酸、14种脂肪酸、4种微量元素营养指标与未经基因修饰的普通品种相比基本一致,具有营养学的实质等同性;植酸磷、胰蛋白酶抑制因子、脲酶活性和蛋白溶解度4种抗营养因子含量也未发生显著变化。结论抗草甘膦大豆加工成豆粕,各种营养成分和抗营养因子含量的变化与普通品种相似,抗草甘膦基因的植入并没有影响大豆在加工过程中的营养学特性的变化。更多还原

【Abstract】 Objective To analyse and evaluate the nutritional composition of transgenic soybeans and soybean meal. Method Soybean was processed into soybean meal with extraction. The composition of nutrients and anti-nutrition factors in RR (Roundup Ready) transgenic glyphosate-tolerant and conventional soybeans and soybean meal were determined by AOAC methods. Results The component of 8 kinds of macronutriment,17 kinds of amino acid,14 kinds of fatty acid and 4 kinds of tracet lement were found in transgenic glyphosate-tolerant and un-genetically modified conventional soybeans and soybean meal,and they were substantially equivalent in nutrition. Also no data of such 4 kinds of anti-nutrition factor as phytate phosphrous,trypsin inhibitor factor,urease activity and protein solubility were obviously different. Conclusion When glyphosate-tolerant soybeans was processed into soybean meal,the changes in all kinds of nutrition and anti-nutrition factor were similar with its conventional breed. The implantation of glyphosate-tolerant gene did not change the nutritional characteristics of soybean during processing.更多还原