蒙药黄芩与制粒对紫花苜蓿维生素和化学成分的影响

doi:10.11686/cyxb2020115

草业学报 ›› 2020, Vol. 29 ›› Issue (10): 99-108.DOI: 10.11686/cyxb2020115

蒙药黄芩与制粒对紫花苜蓿维生素和化学成分的影响

孙林^1,2, 刘广华¹, 张欣昕¹, 薛艳林¹, 吴晓光³, 肖燕子⁴, 殷国梅¹, 刘思博¹, 张福金^1,*

1.内蒙古自治区农牧业科学院,内蒙古呼和浩特 010031;
2.中国农业大学草业科学与技术学院,北京 100193;
3.内蒙古自治区土地调查规划院,内蒙古呼和浩特 010055;
4.呼伦贝尔学院农林学院,内蒙古呼伦贝尔 021000

收稿日期:2020-03-13 出版日期:2020-10-20 发布日期:2020-10-20
通讯作者: *.E-mail: dizhangl@163.com
作者简介:孙林(1988-),女,内蒙古清水河人,助理研究员,博士。E-mail: sunlin2013@126.com
基金资助:
国家牧草产业技术体系(CARS-34),国家重点研发计划项目(2017YFD0502103、2016YFC0500604)和内蒙古自治区农牧业科学院青年创新基金项目(2018QNJJM03)资助

Effects of pelletizing and adding Mongolia medicinal Scutellaria baicalensis on vitamin content and chemical composition of alfalfa

SUN Lin^1,2, LIU Guang-hua¹, ZHANG Xin-xin¹, XUE Yan-lin¹, WU Xiao-guang³, XIAO Yan-zi⁴, YIN Guo-mei¹, LIU Si-bo¹, ZHANG Fu-jin^1,*

1. Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences, Hohhot 010031, China;
2. College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China;
3. Inner Mongolia Autonomous Region Land Surveying and Planning Institute, Hohhot 010055, China;
4. College of Agriculture and Forestry, Hulunbuir University, Hulunbuir 021000, China

Received:2020-03-13 Online:2020-10-20 Published:2020-10-20
Contact: *.E-mail: dizhangl@163.com

摘要/Abstract

摘要： 研究制粒工艺(制粒前、后)和添加黄芩(0、0.5%、1.0%、1.5%)对紫花苜蓿的营养品质、维生素含量、大肠杆菌与霉菌数量的影响,旨在了解制粒过程中紫花苜蓿的营养品质、维生素含量和微生物数量变化规律,探讨蒙药黄芩添加剂对紫花苜蓿维生素含量的保存、稳定作用。结果表明:制粒后,紫花苜蓿维生素B₂、维生素B₅、维生素B₆含量显著降低,而维生素K₁、维生素C含量显著升高;紫花苜蓿干物质和粗脂肪含量显著增加;大肠杆菌数量显著降低。添加1.5%黄芩显著提高了紫花苜蓿维生素C、维生素B₂、维生素B₆含量,而添加0.5%~1.0%黄芩显著降低了维生素K₁含量,添加1.5%黄芩显著降低了维生素B₁含量。综合两个因素的影响考虑,添加1.5%黄芩可显著提高紫花苜蓿草颗粒维生素C、维生素B₆含量;添加1.5%黄芩和制粒能显著提高紫花苜蓿粗脂肪含量。

关键词: 紫花苜蓿, 黄芩, 维生素, 草颗粒, 化学成分

Abstract: This study investigated the changes in nutritional quality, vitamin levels and microbial population levels in dried alfalfa herbage in storage and the extent to which vitamin content in alfalfa pellets can be stabilized by adding small amounts of the Mongolian medicinal plant Scutellaria baicalensis (hereafter abbreviated SB). Data were collected on the effects of pelletizing (by measurement before and after pelletizing) and on addition of SB at a range of concentrations (0, 0.5%, 1.0%, 1.5%) on the nutritional quality, vitamin levels and population of Escherichia coli and mold incidence. It was found that after pelletizing the contents of vitamin B₂, vitamin B₅ and vitamin B₆ decreased significantly, while the contents of vitamin K₁, vitamin C, dry matter and lipids (measured by ether extraction) increased significantly, and the population of E. coli decreased significantly. The contents of vitamin C, vitamin B₂ and vitamin B₆ in alfalfa were significantly increased by addition of 1.5% of SB, while the content of vitamin K₁ was significantly decreased by addition of 0.5%-1.0% of SB, and the content of vitamin B₁ was significantly reduced by addition of 1.5% of SB. Considering the influence of the two factors, the content of vitamin C and vitamin B₆ in dried alfalfa herbage in storage was significantly increased by adding 1.5% SB. The ether extract component of dried alfalfa herbage was significantly increased by addition of 1.5% SB and pelletizing.

Key words: alfalfa, Scutellaria baicalensis, vitamin, pellet, chemical composition

孙林, 刘广华, 张欣昕, 薛艳林, 吴晓光, 肖燕子, 殷国梅, 刘思博, 张福金. 蒙药黄芩与制粒对紫花苜蓿维生素和化学成分的影响[J]. 草业学报, 2020, 29(10): 99-108.

SUN Lin, LIU Guang-hua, ZHANG Xin-xin, XUE Yan-lin, WU Xiao-guang, XIAO Yan-zi, YIN Guo-mei, LIU Si-bo, ZHANG Fu-jin. Effects of pelletizing and adding Mongolia medicinal Scutellaria baicalensis on vitamin content and chemical composition of alfalfa[J]. Acta Prataculturae Sinica, 2020, 29(10): 99-108.

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蒙药黄芩与制粒对紫花苜蓿维生素和化学成分的影响

Effects of pelletizing and adding Mongolia medicinal Scutellaria baicalensis on vitamin content and chemical composition of alfalfa

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