【作者】 赵晨伟；

【导师】 过世东；

【作者基本信息】 江南大学 ， 动物营养与饲料科学， 2006， 硕士

【摘要】 本论文针对热敏性组分受饲料加工过程中的高温高湿等因素影响损失较大的情况对水产饲料外喷涂悬浮液的制备及稳定性进行了研究,得到悬浮液制备的最佳配方。选取结晶维生素C、胃蛋白酶、维生素A为悬浮液的添加相,选取大豆油为悬浮液的连续相,选取卵磷脂、单甘酯、司盘60及三种乳化剂的两两组合为悬浮液的分散剂,采用两步法制备悬浮液,在比较了超声波和搅拌的方法后,确定采用机械搅拌的方式,转速100r/min,时间15min。实验中发现表面活性剂的加入减弱了粉末颗粒表面的再团聚,能大大提高分散系的物理稳定性,并且在所选分散剂的组合中,单硬酯酸甘油脂和山梨醇酐单硬脂酸酯的组合效果最佳。喷涂实验采用不同的喷涂工艺测定该工艺对热敏性组分的保护效果,确定采用二次喷涂的方法,二次喷涂油脂量为10g油/500g饲料。以选择物质法,测定维生素C的含量,计算变异系数,比较了不同饲料量及喷涂时间对喷涂均匀度的影响,饲料量为250g时的喷涂均匀度显著低于500g的饲料量。因此,制备工序中饲料用量定为500g。试验结果也同时表明,在所选饲料量的范围内,不同的喷涂时间内CV值均未超过国家对饲料产品混合均匀度的有关标准(CV <10%)。化学稳定性实验中比较了不同分散剂对热敏性营养素的保护作用,确定了最佳分散剂组合为单甘酯和司盘60的组合,比较了分散剂的不同用量对热敏性营养素的保护效果,确定最佳添加比例0.3%,比较了分散剂的不同配比对热敏性营养素的保护效果,确定最佳配比:司盘60:单甘酯为7:3。通过对搅拌,喷涂,饲喂过程中各热敏性组分的前后保存率的测定,发现添加分散剂的悬浮液明显好于未添加分散剂的悬浮液。通过对维生素A和维生素C在饲喂过程中的保存率测定,发现在浸水过程中它们的保存率会出现一个急剧下降的现象,建议将该结论应用于对饲料耐水时间要求较短的水产动物饲料。利用该配方对悬浮液物理稳定性进行测定时发现其稳定性有所下降。更多还原

【Abstract】 The paper in view of the high lost of the heat-sensitivity component in the feed processing process influenced by the high temperature and humidity studies the preparation and the stability of the aquatic feed outside spray suspension, obtains the best formula of the preparation of suspension.Selected crystallization Vitamin C, the pepsin, the Vitamin A three kinds of typical heat-sensitivity matter as the adding component of the suspension , the soybean oil as the continuous phase of the suspension,the lecithin, the single glyceride, the span 60 and three kind of emulsifiers combinations as the suspension dispersing agent use two steps to prepare suspension, after compared the method which the ultrasonic wave and stirs, determined uses the way of mechanical agitation, rotational speed 100r/Min, time 15min. In the experiment discovered the surface active agent joined has weakened the powder pellet surface again reunion, could enhance the physical stability of the disperse system greatly, and in chose the dispersing agent in the combination,GMS and span-60 combination effect was best.Spurts spreads the experiment to use differently spurts spreads the craft to determine this craft to the heat-sensitivity component protection effect, determined uses method which two time spurts spreads, two time spurts spreads the fat quantity is 10g the oil /500g feed. This article by chooses the material law, the determination Vitamin C content, the determination coefficientof variation, and spurted compared with the different feed quantity spreads the time to spurt spreads the uniformity the influence, the feed quantity is time 250g spurts spreads the uniformity remarkably to be lower than 500g the feed quantity.Therefore, in the preparation working procedure the feed amount used decides as 500g. The test result also also indicated, in chooses the feed quantity in the scope, different spurts spreads in the time the CV value not to surpass the country to the feed product mix uniformity related standard (CV <10%).In the chemical stability experiment has compared the different dispersing agent to the heat-sensitivity nutrient protective function, has determined the best dispersing agent combination for the single glyceride and the department plate 60 combinations, compared with dispersing agent different amount used to heat-sensitivity nutrient protection effect, determination best increase proportion 0.3%, compared with dispersing agent different allocated proportion to heat-sensitivity nutrient protection effect, determination best allocated proportion: Department plate 60: The single glyceride is 7: 3.Through to stirs, spurts spreads, feeds in the process various heat-sensitivity component around survival rate determination, discovered the increase dispersing agent the suspending liquid obvious is good in for increases the dispersing agent the suspending liquid.Through in feeds in the process to Vitamin A and Vitamin C the survival rate determination, discovered in immerses in the process their survival rate to be able to appear the phenomenon which drops suddenly, suggested applies this conclusion in to the feed water resistant time request short aquatic product animal fodder. Using this formula carries on when the determination to the suspending liquid physics stability discovered its stability has the drop.更多还原