微切助技术提取辣椒活性成分及其对蛋鸡影响

发布时间：2018-05-25 00:16

本文选题：辣椒碱 + 辣椒红色素　；参考：《大连理工大学》2013年博士论文

【摘要】：饲料添加剂与畜禽养殖业息息相关,饲用抗生素和化工合成的饲料添加剂因为成本低、见效快等优点,已经有几十年的应用历史,目前仍有较大范围应用。但这两类饲料添加剂又具有显而易见的弊端,饲用抗生素导致的抗生素残留和抗药性是食品安全关注的焦点,化工合成的饲料添加剂因“三致作用”而受到消费者的长期质疑。欧盟对于饲用抗生素的使用一再限制,我国不断公布新的禁用或限用兽药清单,都表明饲用抗生素和化工合成类饲料添加剂逐渐淡出是大势所趋。而防治动物疫病、提高畜禽产品品质仍是养殖业界和消费者的需求,所以迫切需要开发绿色、高效的新型饲用抗生素替代品。辣椒是受全世界多国人民青睐的调味品,辣椒的抗炎、镇痛、减脂等生物学作用已经被广泛证实,辣椒饲喂蛋鸡以加深蛋黄颜色也在家禽养殖业有应用先例,但对于辣椒抗家禽致病菌作用机制的研究鲜有报道,作为蛋黄着色剂的应用也仅停留在使用高比例辣椒粗粉的水平。本研究以红辣椒为原料,应用本团队自主研发的具有自主知识产权的微切变-助剂互作技术(ZL200510130852.3)对其进行处理,添加固态的脆性和锐性的无机盐或环糊精为助剂,与辣椒粗粉共同进行研磨,使辣椒独有的活性物质辣椒碱和辣椒红色素高效释放,易于被动物消化道吸收、利用、富集。具体研究内容与结果如下： 1.助剂筛选实验结果表明,应用羟丙基-p-环糊精作为助剂,辣椒碱与羟丙基-p-环糊精在高能机械力的作用下可能形成复合物。在单因素试验的基础之上,经响应面法优化后,得到各因素对辣椒碱提取率的影响顺序为：研磨时间]HP-β-CD助剂的添加量提取时间液料比；微切变-助剂互作技术提取辣椒碱的最佳工艺为：羟丙基-p-环糊精为助剂添加量11.10%,研磨时间39min,液料比40：1mL/g、提取时间17min。在此条件下,辣椒碱的平均提取率可达到1.78‰。与传统热回流提取法相比较,辣椒碱提取率提高了28.16%。 2.使用微切变-助剂互作技术提取辣椒中辣椒红色素,筛选出羟丙基-p-环糊精为最佳助剂。在单因素试验的基础之上,经响应面法优化后,得到各因素对辣椒红色素色价的影响顺序为：研磨时间羟丙基-p-环糊精助剂的添加量提取时间液料比；微切变-助剂互作技术提取辣椒红色素的最佳工艺条件为：羟丙基-β-环糊精添加量11.00%、研磨时间39mmin、液料比60：1mL/g、提取时间22min。在此条件下,3次平行试验结果显示实际测得辣椒红色素的平均色价为57.12,比传统热回流提取提高了18.11%。 3.体外抗菌实验结果表明,辣椒碱对于沙门氏菌、大肠杆菌、金黄色葡萄球菌、绿脓杆菌都有抗菌作用,TTC法测定的辣椒碱对沙门氏菌最低抑菌浓度为0.4mg/mL。辣椒碱抗沙门氏菌的主要抑菌活性是通过抑制其呼吸代谢的三羧酸循环循环通路,从而导致胞内代谢受阻,加药4h后超微形态即发生改变,7h后开始出现菌体细胞内容物外溢,沙门氏菌已发生不可逆损伤。 4.通过蛋鸡体内实验考查微切变-助剂互作技术处理的干红辣椒粉对蛋鸡生产性能及蛋黄颜色的影响。实验结果表明,以0.5%剂量添加入蛋鸡基础日粮的辣椒微切助粉,饲喂蛋鸡7d后即可使蛋黄颜色高于比色扇13级,14d时已经超过比色扇最高级15级,皆显著高于基础日粮组、加丽素红组、辣椒红色素组的蛋黄色级。停喂7d后,蛋黄色级13,依然高于各对照组。对于辣椒微切助粉组蛋黄颜色稳定性考察结果显示,经水煮、油炒、盐腌后,蛋黄颜色只降低1个色级左右,与对照组降低幅度相同。对于蛋鸡生产性能及生理生化指标的考察结果表明,饲喂微切助辣椒粉可以增加蛋重,而且对其他指标没有负面影响,显示其具有进一步开发成为新型高效、安全的蛋黄着色剂的潜力。综上所述,基于响应面法利用微切变-助剂互作技术对干红辣椒进行优化处理,得到的辣椒微切助粉具有抗蛋鸡主要致病菌,提高蛋鸡生产性能,加深蛋黄颜色的功能,以此为基础开发新型饲料添加剂,具有良好的产业化前景和从源头保障动物源性食品安全的双重意义。
[Abstract]:Feed additives are closely related to livestock and poultry farming industry. Forage antibiotics and chemical compound feed additives have many advantages, such as low cost and quick effect. It has been applied for decades and still has a large range of applications. However, these two kinds of feed additives have obvious drawbacks, antibiotic residues and resistance caused by feeding antibiotics. Drug property is the focus of attention on food safety. The chemical synthetic feed additive has been questioned by consumers for a long time due to the "three effect". The European Union has repeatedly restricted the use of forage antibiotics. Our country has continuously published a new list of banned or restricted veterinary drugs, which indicates that the feed additives for feed and chemical synthesis are gradually fading out. In order to prevent animal diseases and improve the quality of livestock and poultry products, the quality of livestock and poultry is still the demand of the industry and consumers, so it is urgent to develop a new type of green and efficient substitute for feeding antibiotics.
Chili pepper is a condiment favored by many people in the world. The biological functions of pepper, such as anti-inflammatory, analgesic and fat reduction, have been widely confirmed. Pepper feeding laying hens to deepen the yolk color also has a precedent in poultry breeding, but there are few reports on the mechanism of the effect of pepper on Poultry Pathogenic bacteria, as the application of egg yolk colorants. Just stay at the level of high proportion of chili powder.
In this study, red pepper was used as the raw material, and the independent intellectual property right based micro shear auxiliaries interaction technology (ZL200510130852.3) was used to deal with it, adding solid brittle and sharp inorganic salts or cyclodextrin as auxiliaries, and grinding with hot pepper powder to make capsaicin and capsicum unique to peppers. The red pigment is highly effective and easy to be absorbed, utilized and enriched by animal digestive tract. The specific research contents and results are as follows:
The results of 1. auxiliaries screening experiment showed that hydroxypropyl -p- cyclodextrin was used as auxiliary agent, capsaicin and hydroxypropyl -p- cyclodextrin could form complex under the action of high energy mechanical force. On the basis of single factor test, the effect sequence of various factors on the extraction rate of capsaicin by the response surface method was as follows: grinding time]HP- beta -CD help. The best process of extracting capsaicin by the addition of the agent is that the extraction of capsaicin with hydroxypropyl -p- cyclodextrin is 11.10%, the grinding time is 39min, the liquid material is 40:1mL/g, and the extraction time is 17min., the average extraction rate of capsaicin can reach 1.78 per thousand. Compared with the traditional heat reflux extraction method, the extraction time of capsaicin is compared with the traditional heat reflux extraction method. The extraction rate of capsaicin is increased by 28.16%.
2. the capsicum red pigment in capsicum was extracted with the technique of micro shear auxiliaries interaction, and the best additive was selected from the hydroxypropyl -p- cyclodextrin. On the basis of the single factor test, the response surface method was optimized by the response surface method. The order of the influence of various factors on the red color of capsicum was obtained by the addition of the addition amount of the hydroxypropyl -p- cyclodextrin additive in the grinding time. The optimum technological conditions for the extraction of capsicum red pigment were: the addition of hydroxypropyl - beta cyclodextrin was 11%, the grinding time was 39mmin, the liquid ratio was 60:1mL/g, and the extraction time was 22min.. The results of the 3 parallel experiments showed that the average color value of the chilli red pigment was 57.12, compared with the traditional heat recirculation extraction. Improved 18.11%.
3. the results of in vitro antibacterial experiments showed that capsaicin had antibacterial effects on Salmonella, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa, and the minimum inhibitory concentration of capsaicin to Salmonella by TTC method was the main inhibitory activity of capsaicin against Salmonella 0.4mg/mL. by inhibiting the respiratory metabolism of three carboxylic acid circulating circulatory circulation. In this way, the intracellular metabolism was blocked. After the addition of 4h, the ultrastructure changed. After 7h, the content of the cell contents began to overflow, and the Salmonella had irreversibly damaged.
4. the effect of the dry red chili powder on the production performance and the yolk color of the laying hens treated by the microshear aid interaction technique was examined in the experiment. The experimental results showed that the egg yolk color could be higher than the color fan 13 and the color fan had exceeded the color fan at 14d when the egg chicken 7d was fed into the basal diet of the laying hens. The highest grade 15 was significantly higher than the base diet group, the lily group, and the yolk color grade of the capsicum red pigment group. After stopping feeding 7d, the yolk color grade was 13, still higher than that of the control groups. The color stability of the yolk in the chili microcut powder group showed that the color of the egg yolk was only reduced by 1 color grades by boiling, oil stir frying and salt pickling, and decreased with the control group. The results of the production performance and physiological and biochemical indexes of laying hens showed that feeding microcut chili powder could increase the weight of egg and had no negative effect on other indicators. It showed that it had the potential to be further developed into a new efficient and safe yolk colorant.
To sum up, based on the response surface method, the dry red pepper was optimized by the technology of microshear auxiliaries interaction. The capsicum microcut powder has the ability to resist the main pathogenic bacteria, improve the performance of the laying hens and deepen the function of the yolk color. On the basis of this, the new feed additive has a good industrialization prospect and from the source. The dual significance of food safety for disabled animals.
【学位授予单位】：大连理工大学
【学位级别】：博士
【学位授予年份】：2013
【分类号】：S816.7

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