【作者】 孙海霞；

【导师】 单安山；

【作者基本信息】 东北农业大学 ， 动物营养与饲料科学， 2000， 硕士

【摘要】 本试验研究了温度（低温0℃～4℃、室温18℃～25℃、高温40℃）、水分（2％～4％、8％～9％）、微量元素（高铜）、抗氧化剂以及光照对不同比例预混料（1％、4％）中维生素（维生素A、维生素B₂、维生素B₆）在贮存过程稳定性的影响。并采用2×2×2因子设计，研究了氯化胆碱、温度、水分对维生素的协同破坏作用。 试验结果表明： 1.预混料中不同维生素对温度敏感性不同。维生素A最为敏感，维生素B₆较为敏感，维生素B₂比较稳定。1％预混料在低温、室温和高温贮存条件下，维生素A的损失率除了在第1个月外，其它各月份都差异极显著（P＜0.01）。6个月时维生素A在低温、室温和高温下的损失率分别为0.58％、17.63％和37.56％。在不同温度下贮存六个月后，4％预混料维生素A的损失率与1％预混料基本相同，但在室温条件下，4％预混料与1％预混料相比有延缓维生素A破坏的趋势，在高温条件下有加快维生素A损失的作用。1％预混料在贮存3～6个后不同温度水平下维生素B₆的损失率差异极显著（P＜0.01）。4％预混料中维生素B₆受温度的影响没有1％预混料明显。 2.预混料中水分也是影响维生素A稳定性的重要因素，高水分1％预混料中维生素A在前期损失较慢，与低水分组差异不显著（P＞0.05），以后逐渐加快，维生素A损失率极显著（P＜0.01）高于对低水分组。而高水分4％预混料中维生素A前期损失较快，储存2个月后基本全部破坏，与对照组差异极显著（P＜0.01）。水分对1％预混料中维生素B₂、维生素B₆的稳定性几乎没有影响。而且高水分40％预混料中维生素B₂和维生素B₆比低水分时更稳定。 3.氯化胆碱与水分对1％和4％预混料中维生素A和维生素B₆的破坏具有极显著的互作效应（P＜0.01）。氯化胆碱、温度对1％预混料中维生素A和维生素B₆损失率也存在极显著的协同作用（P＜0.01），但这种协同效应在4％预混料中表现不显著（P＞0.05）。氯化胆碱、温度、水分三因素对1％预混料中维生素A和维生素B₆及4％预混料中维生素B₆也存在协同破坏作用（P＜0.05或P＜0.01）。 4.添加高剂量铜并不能造成维生素A、维生素B₂和维生素B₆的额外损失。 5.添加复合抗氧化剂（主要成分为乙氧喹、BHT）有提高1％预混料中维生素A稳定性作用。在室温条件下贮存2和3个月后，添加抗氧化剂可使维生素A的损失率分别减少8.41％（P＜0.05）和5.05％（P＜0.01）；在高温条件下贮存3个月，添加抗氧化剂可使维生素A的损失率减少4.05％（P＜0.05）。在低温、室温和高温条件下，抗氧化剂对预混料中维生素B₂的稳定性没有影响，但使1％预混料中维生素B₆的稳定性降低。 6.光照对预混料维生素A有明显的影响，与避光保存的组相比，光照16～40小时后可使预混料中维生素A的损失率增加4.20％～16.35％（P＜0.01）。但对维生素B₂和维生素B₆没有显著影响（P＞0.05）。更多还原

【Abstract】 The effect of temperature ( low temperature 00C 40C, room temperature 1 80C-.250C, high temperature 400C), moisture (2% 4%, 8%-9%), mineral (Cu), antioxidant and sunlight on the stability of vitamin A, riboflavin and pyridoxine were studied respectively in different type premixes (1% and 4%). And a 2 2 X 2 factorial design was adopted to test the relationship between choline chloride, temperature, and moisture on vitamin stability . The results were as follows: 1. Heat had an apparent effect on vitamin stability in premix, with vitamin A being more susceptible than pyridoxine and riboflavin. Riboflavin was the most stable of the three vitamins. Three storage temperatures made highly significant (P<0.0l) loss of vitamin A in 1% premix after a month storage . The amount of vitamin A in the 1% premix samples stored at low, room, and high temperature decreased by 0.5 8%. 17.63% and 37.56% in six months, respectively. At different temperature , the rate of disappearance of vitamin A in 4% premix was similar to that in 1% premix in six month storage. But 4% premix delayed destruction of vitamin A at 1 80C5, but accelerated vitamin A loss at 400C. Destruction of pyridoxine in 1% premixes was highly significant (P<0.0 1) at different temperatures in 3, 4.5 and 6 months. Compared with 1% premix, effect of temperature on pyridoxine in 4% premix was not obvious. 2. Moisture had a significant effect on vitamin A in premix. Under the condition of high moisture, vitamin A in 1% premix was destroyed slowly at first time, with the rate increasing as time went on . After two months, vitamin A in 4% premix was too low to be measured by the method used at present experiment. Moisture had no effect on Riboflavin and pyridoxine stability , moreover high moisture made riboflavin and pyridoxine more stable than low moisture low did in 4%premix. 3. Choline chloride and moisture had a highly significant interaction (P<0 01) on destruction of vitamin A and pyridoxine in 1% and 4% premixes. Choline chloride and temperature also had a highly significant (P<0.Ol) interaction on destruction of vitamin A and pyridoxine in 1% premix , but for 4% premix the interaction was not significant( P>0.05). Choline chloride, temperature, and moisture had a significant (P<0.05) or highly significant (P<0.Ol) interaction on vitamin A, pyridoxine in 1% premix and pyridoxine stability in 4% premix. 4. Supplement of high level copper did not significantly( P>0.05) destroy vitamin A riboflavin and pyridoxine. 5. The antioxidant tended to improve vitamin A stability in 1% premix . It decreasedlosses of vitamin A by 8.4l%(P<0.05) and 5.05%(P<0.05) when stored at l8’C~25’C for 2and 3 months, respectiVely. At high temperatUre (40"C), lt reduced loss of vitamln A by4.05% (P<0.05) when stored for 3 months. Antioxidant had no effect on riboflavin, butdecreased Pyridwt stability at dri teInPeratures.6. Light had a significan effect on Stability of vitamin A in l% Premix, but had noeffect on riboflavin and pyridotine, The rate of destrUction vitam1n A had lncreased by4.20wl6.35% (P<0.0l) Under mposing ligh l6-0 hOurs than that of control grouP.Master Candidate: Sun HaxiaMajor: Animal Nutrition and Feed ScienceSupervisor f Pro f Shan Anshan更多还原