预混料中微量元素、水分和pH值对维生素A和烟酰胺稳定性的影响

为了研究水分、pH值及微量元素对预混料中维生素A和烟酰胺稳定性的影响,试验采用均匀试验设计,在近似于生产的高温贮藏条件(37℃)下,在第0,15,30,45,60天取样测定4%仔猪预混料中的维生素A和烟酰胺损失率及水分、pH值、过氧化值、总抗氧化能力的变化。结果表明:预混料中添加微量元素导致了维生素A和烟酰胺的额外损失,随微量元素添加量的增加,维生素A和烟酰胺的损失率也显著增加(P<0.05);硫酸根和水分显著或极显著影响维生素A损失量和过氧化值(P<0.05或P<0.01);在贮藏阶段非微量元素因素(甲酸根、碱式碳酸根、硫酸根、水分、pH值)与维生素稳定性在前15 d呈显著相关(P<0.05),15 d后呈极显著相关(P<0.01)。

Effect of trace elements,moisture and pH value on the stability of vitamin A and micotinamide in the premix

To study the effects of trace elements,moisture and pH value on stability of vitamin A and micotinamide in the premix,the uniform design was adopted with 4% premix for piglets under the condition of 37 ℃.The samples were collected to test the percentages of loss of vitamin A and micotinamide,and the changes of moisture,pH value,peroxide value and total antioxidant capability(T-AOC) at 0,15,30,45 and 60 day.The results showed that the addition of the trace elements caused additional losses of vitamin A and micotinamide in the premix.The percentages of loss of vitamin A and micotinamide were also significantly increased(P<0.05) with the increase of the addition of the trace elements.The results of a simple correlation analysis indicated that sulfate radical and moisture had significant effect on the loss of vitamin A and the peroxide value(P<0.05 or P<0.01).The results of canonical correlation analysis showed that the non-trace elements including formate radical,basic carbonate radical,sulfate radical,moisture and pH value,were significantly correlated(P<0.05)with the stability of vitamin A before 15 d of the storage period,and were highly significantly correlated(P<0.01)with the stability of vitamin A after 15 days of the storage period.