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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (8): 38-41.

所属专题： 生物技术； 畜牧兽医

• 畜牧 动物医学 蚕 蜂 • 上一篇    下一篇

CHE饲料发酵过程中氨基酸及还原糖变化的在线检测

任健 童应凯 黄亮 王俊斌 陈连华 吕洪海   

  • 收稿日期:2011-11-10 修回日期:2011-11-18 出版日期:2012-03-15 发布日期:2012-03-15
  • 基金资助:

    中华人民共和国科学技术部天津市科学技术委员会-科技人员服务企业行动项目“生物饲料-CHE研发与产业化”

The Variation of Amino Acid and Reducing Sugar during the Fermentation of CHE Feed on Line

  • Received:2011-11-10 Revised:2011-11-18 Online:2012-03-15 Published:2012-03-15

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摘要：

为了有效检测饲料复合酶制剂产品中的必需氨基酸含量。对CHE饲料中赖氨酸、色氨酸、脯氨酸和还原糖进行了提取和测定，结果表明，在CHE饲料发酵前后，样品赖氨酸含量最高值1.82 μg/g，色氨酸含量最高值309.26 μg/g，脯氨酸含量为428.61 μg/g；并且发酵后期还原糖含量最终稳定在3.03%左右；并将CHE饲料的发酵周期优化至108 h，此时必需氨基酸含量最高，还原糖含量稳定，有利于家畜的营养吸收。

关键词: 烤烟, 烤烟, 生物有机肥, 生长, 产量, 品质

Abstract:

In order to detect the essential amino acid of the forage. In this study, Lys, Try, Pro and reducing sugar of the CHE feed were extracted and the assay of their variation were carried out. The results showed that the maximum of Lys was 1.82 μg/g; and the maximum of Try was 309.26 μg/g; and the maximum of Pro was 428.61 μg/g. At the same time, the content of reducing sugar was stabilized at 3.03%. Fermentation period was optimized between 108 h. At this time, the content of amino acid WAS maximum, and the content of reducing sugar was stabilized.

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