本文選題：辣椒堿 + 辣椒紅色素�。� 參考：《大連理工大學(xué)》2013年博士論文

【摘要】：飼料添加劑與畜禽養(yǎng)殖業(yè)息息相關(guān),飼用抗生素和化工合成的飼料添加劑因?yàn)槌杀镜�、見效快等�?yōu)點(diǎn),已經(jīng)有幾十年的應(yīng)用歷史,目前仍有較大范圍應(yīng)用。但這兩類飼料添加劑又具有顯而易見的弊端,飼用抗生素導(dǎo)致的抗生素殘留和抗藥性是食品安全關(guān)注的焦點(diǎn),化工合成的飼料添加劑因“三致作用”而受到消費(fèi)者的長期質(zhì)疑。歐盟對(duì)于飼用抗生素的使用一再限制,我國不斷公布新的禁用或限用獸藥清單,都表明飼用抗生素和化工合成類飼料添加劑逐漸淡出是大勢所趨。而防治動(dòng)物疫病、提高畜禽產(chǎn)品品質(zhì)仍是養(yǎng)殖業(yè)界和消費(fèi)者的需求,所以迫切需要開發(fā)綠色、高效的新型飼用抗生素替代品。 辣椒是受全世界多國人民青睞的調(diào)味品,辣椒的抗炎、鎮(zhèn)痛、減脂等生物學(xué)作用已經(jīng)被廣泛證實(shí),辣椒飼喂蛋雞以加深蛋黃顏色也在家禽養(yǎng)殖業(yè)有應(yīng)用先例,但對(duì)于辣椒抗家禽致病菌作用機(jī)制的研究鮮有報(bào)道,作為蛋黃著色劑的應(yīng)用也僅停留在使用高比例辣椒粗粉的水平。 本研究以紅辣椒為原料,應(yīng)用本團(tuán)隊(duì)自主研發(fā)的具有自主知識(shí)產(chǎn)權(quán)的微切變-助劑互作技術(shù)(ZL200510130852.3)對(duì)其進(jìn)行處理,添加固態(tài)的脆性和銳性的無機(jī)鹽或環(huán)糊精為助劑,與辣椒粗粉共同進(jìn)行研磨,使辣椒獨(dú)有的活性物質(zhì)辣椒堿和辣椒紅色素高效釋放,易于被動(dòng)物消化道吸收、利用、富集。具體研究內(nèi)容與結(jié)果如下： 1.助劑篩選實(shí)驗(yàn)結(jié)果表明,應(yīng)用羥丙基-p-環(huán)糊精作為助劑,辣椒堿與羥丙基-p-環(huán)糊精在高能機(jī)械力的作用下可能形成復(fù)合物。在單因素試驗(yàn)的基礎(chǔ)之上,經(jīng)響應(yīng)面法優(yōu)化后,得到各因素對(duì)辣椒堿提取率的影響順序?yàn)椋貉心r(shí)間]HP-β-CD助劑的添加量提取時(shí)間液料比；微切變-助劑互作技術(shù)提取辣椒堿的最佳工藝為：羥丙基-p-環(huán)糊精為助劑添加量11.10%,研磨時(shí)間39min,液料比40：1mL/g、提取時(shí)間17min。在此條件下,辣椒堿的平均提取率可達(dá)到1.78‰。與傳統(tǒng)熱回流提取法相比較,辣椒堿提取率提高了28.16%。 2.使用微切變-助劑互作技術(shù)提取辣椒中辣椒紅色素,篩選出羥丙基-p-環(huán)糊精為最佳助劑。在單因素試驗(yàn)的基礎(chǔ)之上,經(jīng)響應(yīng)面法優(yōu)化后,得到各因素對(duì)辣椒紅色素色價(jià)的影響順序?yàn)椋貉心r(shí)間羥丙基-p-環(huán)糊精助劑的添加量提取時(shí)間液料比；微切變-助劑互作技術(shù)提取辣椒紅色素的最佳工藝條件為：羥丙基-β-環(huán)糊精添加量11.00%、研磨時(shí)間39mmin、液料比60：1mL/g、提取時(shí)間22min。在此條件下,3次平行試驗(yàn)結(jié)果顯示實(shí)際測得辣椒紅色素的平均色價(jià)為57.12,比傳統(tǒng)熱回流提取提高了18.11%。 3.體外抗菌實(shí)驗(yàn)結(jié)果表明,辣椒堿對(duì)于沙門氏菌、大腸桿菌、金黃色葡萄球菌、綠膿桿菌都有抗菌作用,TTC法測定的辣椒堿對(duì)沙門氏菌最低抑菌濃度為0.4mg/mL。辣椒堿抗沙門氏菌的主要抑菌活性是通過抑制其呼吸代謝的三羧酸循環(huán)循環(huán)通路,從而導(dǎo)致胞內(nèi)代謝受阻,加藥4h后超微形態(tài)即發(fā)生改變,7h后開始出現(xiàn)菌體細(xì)胞內(nèi)容物外溢,沙門氏菌已發(fā)生不可逆損傷。 4.通過蛋雞體內(nèi)實(shí)驗(yàn)考查微切變-助劑互作技術(shù)處理的干紅辣椒粉對(duì)蛋雞生產(chǎn)性能及蛋黃顏色的影響。實(shí)驗(yàn)結(jié)果表明,以0.5%劑量添加入蛋雞基礎(chǔ)日糧的辣椒微切助粉,飼喂蛋雞7d后即可使蛋黃顏色高于比色扇13級(jí),14d時(shí)已經(jīng)超過比色扇最高級(jí)15級(jí),皆顯著高于基礎(chǔ)日糧組、加麗素紅組、辣椒紅色素組的蛋黃色級(jí)。停喂7d后,蛋黃色級(jí)13,依然高于各對(duì)照組。對(duì)于辣椒微切助粉組蛋黃顏色穩(wěn)定性考察結(jié)果顯示,經(jīng)水煮、油炒、鹽腌后,蛋黃顏色只降低1個(gè)色級(jí)左右,與對(duì)照組降低幅度相同。對(duì)于蛋雞生產(chǎn)性能及生理生化指標(biāo)的考察結(jié)果表明,飼喂微切助辣椒粉可以增加蛋重,而且對(duì)其他指標(biāo)沒有負(fù)面影響,顯示其具有進(jìn)一步開發(fā)成為新型高效、安全的蛋黃著色劑的潛力。 綜上所述,基于響應(yīng)面法利用微切變-助劑互作技術(shù)對(duì)干紅辣椒進(jìn)行優(yōu)化處理,得到的辣椒微切助粉具有抗蛋雞主要致病菌,提高蛋雞生產(chǎn)性能,加深蛋黃顏色的功能,以此為基礎(chǔ)開發(fā)新型飼料添加劑,具有良好的產(chǎn)業(yè)化前景和從源頭保障動(dòng)物源性食品安全的雙重意義。
[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.
【學(xué)位授予單位】：大連理工大學(xué)
【學(xué)位級(jí)別】：博士
【學(xué)位授予年份】：2013
【分類號(hào)】：S816.7

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