摘要
利用高效液相色谱法对VC磷酸酯在虾料生产和储存过程中的稳定性,包括VC磷酸酯在混合、超微粉碎、调质、制粒、后熟化和打包等工艺环节和储存15、30、40、50、60、70、80、90 d的含量变化进行了研究。结果表明：不同工艺环节对VC磷酸酯的破坏程度不同,其大小依次为调质〉后熟化〉制粒〉超微〉混合〉打包,其中调质过程造成的损失率高达6.86%~8.95%,经过虾料生产过程VC磷酸酯保存率为64.41%~75.93%。VC磷酸酯在虾料储存过程中含量逐渐下降,在3个月的储存期内,保存率在88.36%~91.33%之间,平均每月损失率为2.89%~3.88%。不同厂家生产的VC磷酸酯稳定性存在差异。
The change of vitamin C phosphate content in shrimp feed processing（including mixing,ultra-fine pulverization,conditioning,pelleting,post curing,packaging） and storage（of 15,30,40,50,60,70,80,90 days） were studied by HPLC.Results：The destroy degrees to vitamin C phosphate caused by different process stages are different,showing an order of conditioningpost curingpelletingultra-fine pulverizationmixingpackaging,among which the loss rate in conditioning is as high as 6.86%~8.95%.The retention rate of vitamin C phosphate after the whole processing is in the range of 64.41% to 75.93%.The content of vitamin C phosphate in shrimp feed decreases gradually during storage.The vitamin C phosphate retention rate after a storage period of 3 mon is 88.36%~91.33%,with average monthly loss rate of 2.89%~3.88%.The stability of vitamin C phosphate from different manufacturer is different.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第12期78-82,共5页
Journal of the Chinese Cereals and Oils Association
基金
湖南农业大学青年科学基金(08QN22)
