FTIR技术对玉米及副产品脂质分子结构与营养价值相关关系的研究

doi:10.11843/j.issn.0366-6964.2018.08.012

摘要/Abstract

摘要：

旨在探求不同批次玉米及其副产品（玉米皮、玉米胚芽（带壳）、玉米胚芽饼、玉米蛋白粉）常规营养价值和脂质分子结构及其两者之间是否存在相关性。试验采用傅里叶变换红外（FTIR）光谱技术和常规营养分析技术，分析样本的脂质分子功能团结构与常规营养成分。这些振动谱带的功能团特征参数包括CH₃反对称伸缩（峰高位置，ca.2 942~2 934 cm^-1）、CH₂反对称伸缩（峰高位置，ca.2 905~2 903 cm^-1）、CH₃对称伸缩（峰高位置，ca.2 866~2 850 cm^-1）、CH₂对称伸缩（峰高位置，ca.2 834~2 832 cm^-1）的光谱区域及峰高位置，不饱和脂质（ULB）伸缩（峰高位置，ca.2 987~2 986 cm^-1）和脂质酯的羰基（LECC）伸缩（峰高位置，ca.1 734~1 730 cm^-1）的峰高、峰面积以及它们之间的比值。本次试验还通过聚类分析（CLA）和主成分分析（PCA）来识别分子光谱差异。试验结果表明：1）常规营养成分分析表明，玉米与其副产品之间的营养成分存在显著差异（P<0.05），不同批次间也存在显著差异（P<0.05），而且两因素之间存在显著的互作效应（P<0.05）。2）光谱特征分析显示，玉米与其副产品之间的光谱分子功能团结构存在显著差异（P<0.05），不同批次间LECC峰高值和CH₂反对称/CH₂对称伸缩峰高比值无显著差异（P>0.05），并且除CH功能团部分，其他光谱参数间均存在显著的互作效应（P<0.05）。3）聚类分析（CLA）和主成分分析（PCA）结果表明，不同批次间的脂质光谱分子结构不能完全分开，而玉米胚芽与玉米胚芽饼在CH₃和CH₂不对称和对称伸缩区域（ca.2 984~2 781 cm^-1）、ULB光谱区域（ca.3 016~2 971 cm^-1）和LECC光谱区域（ca.1 826~1 693 cm^-1）中均有完全不同的结构组成，然而，其他饲料样品间在脂质生物聚合物构象中仍有相似之处。4）大多数脂质分子功能团参数与其化学成分粗脂肪（EE）间存在着显著的相关关系（P<0.05）。综上所述，玉米及其副产品的脂质分子结构与常规营养特性间存在相关性，为利用FTIR技术分析饲料的营养价值提供新的依据。

Abstract:

The objective of this study was to reveal the basic chemical profile and lipid molecular structural features, as well the relationship between molecular structural spectral parameters and nutritional values in different batches of corn and its by-products (corn gluten feed, corn germ, corn germ cake and corn gluten meal). This study was conducted to characterize the lipid nutritive values and lipid structure spectral features in different batches of samples using the conventional chemical analysis and Fourier transform infrared spectroscopy (FTIR) techniques, respectively. The spectroscopy parameters included spectral regions and peak heights of lipid CH₃ asymmetric (central peak ca. 2 942-2 934 cm^-1), CH₂ asymmetric (central peak ca. 2 905-2 903 cm^-1), CH₃ symmetric (central peak ca. 2 866-2 850 cm^-1) and CH₂ symmetric (central peak ca. 2 834-2 832 cm^-1) functional groups, unsaturation lipid bands group (CH attached to C-C) (central peak ca. 2 987-2 986 cm^-1), lipid ester C=O carbonyl group (central peak ca. 1 734-1 730 cm^-1) as well as the ratios among them. Multivariate spectral analyses were conducted by the hierarchical cluster analysis (CLA) and the principal component analysis (PCA) for all batches of corn and its co-product samples to investigate the molecular spectral differences. The results showed that:1) The significant differences were found in the lipid nutritive values among different batches and between corn and its by-products (P<0.05), and there was significant interaction was found between the two factors (P<0.05); 2) The result from FTIR spectroscopy analysis showed a significant interaction among the spectrum parameters except for CH functional groups (P<0.05). And a significant difference was found in lipid spectral molecular structures between corn and its by-products (P<0.05). However, no significant difference was found in the height of LECC and the height ratio of CH₂ asymmetric to CH₂ symmetric among different batches (P>0.05); 3) The results of CLA and PCA analysis showed that lipid spectral molecular structure were not distinguished among different batches. And the corn germ with pericarp had completely different structure from corn germ cake in CH₃ and CH₂ asymmetric and symmetric stretching region (ca. 2 984-2 781 cm^-1), the unsaturated lipid bands region (ca. 3 016-2 971 cm^-1) and lipid ester C=O carbonyl region (ca. 1 826-1 693 cm^-1). However, the lipid biopolymer conformations were similar among the other samples; 4) Crude fat (EE) had significant correlation with most lipid structure spectral parameters (P<0.05). In conclusion, there is a significant correlation in lipid molecule functional groups and nutritional properties between corn and its by-products, which will provide a novel research foundation for feed analyses by FTIR.

中图分类号:

S816

孙凯晶, 李昕, 刘帅, 王馨影, 张广宁, 杨金山, 辛杭书, 张永根. FTIR技术对玉米及副产品脂质分子结构与营养价值相关关系的研究[J]. 畜牧兽医学报, 2018, 49(8): 1674-1686.

SUN Kai-jing, LI Xin, LIU Shuai, WANG Xin-ying, ZHANG Guang-ning, YANG Jin-shan, XIN Hang-shu, ZHANG Yong-gen. Study on the Relationship between Nutrition Value and Molecular Structure of Lipid of Corn and Its By-products by Using FTIR[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2018, 49(8): 1674-1686.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.xmsyxb.com/CN/10.11843/j.issn.0366-6964.2018.08.012

https://www.xmsyxb.com/CN/Y2018/V49/I8/1674

参考文献

[1] 王梅.2016/2017年度国内玉米市场展望[J].中国粮食经济,2017(1):30-32.
WANG M.2016/2017 domestic corn market outlook[J].China Grain Economy,2017(1):30-32.(in Chinese)
[2] 唐博,柳景然,刘金锐.玉米及其加工副产品的营养价值分析[J].现代畜牧科技,2017(9):54.
TANG B,LIU J R,LIU J R.Analysis of nutritional value of maize and its processing byproducts[J].Modern Animal Husbandry Science & Technology,2017(9):54.(in Chinese)
[3] 邓君明,张曦.加工工艺对饲料营养价值及动物生产性能的影响[J].饲料工业,2001(9):10-14.
DENG J M,ZHANG X.The effects of feed processing on feed nutrition and animal performance[J].Feed Industry,2001(9):10-14.(in Chinese)
[4] 柳序,田科雄,彭灿阳,等.饲料加工工艺对饲料营养成分及动物生产性能的影响[J].饲料研究,2016(22):52-57.
LIU X,TIAN K X,PENG C Y,et al.Effect of feed processing technology on feed nutrients and animal production performance[J].Feed Research,2016(22):52-57.(in Chinese)
[5] 何健,周东兵,周安国,等.温度、时间和水分对配合饲料脂质酸败的影响[J].粮食与饲料工业,2001(7):23-24.
HE J,ZHOU D B,ZHOU A G,et al.The effects of temperature,time and moisture on lipid rancidity in formula feeds[J].Cereal and Feed Industry,2001(7):23-24.(in Chinese)
[6] GAMAGE I H,JONKER A,CHRISTENSEN D A,et al.Metabolic characteristics of proteins and biomolecular spectroscopic profiles in different batches of feedstock (wheat) and their co-products (wheat distillers dried grains with solubles) from the same bioethanol processing plant[J].J Dairy Sci,2012,95(11):6695-6715.
[7] WETZEL D L,EILERT A J,PIETRZAK L N,et al.Ultraspatially-resolved synchrotron infrared microspectroscopy of plant tissue in situ[J].Cell Mol Biol (Noisy-le-grand),1998,44(1):145-168.
[8] YU P Q,MCKINNON J J,CHRISTENSEN C R,et al.Chemical imaging of microstructures of plant tissues within cellular dimension using synchrotron infrared microspectroscopy[J].J Agric Food Chem,2003,51(20):6062-6067.
[9] YU P Q,NUEZ-ORTÍN W G.Relationship of protein molecular structure to metabolisable proteins in different types of dried distillers grains with solubles:A novel approach[J].Br J Nutr,2010,104(10):1429-1437.
[10] ZHANG X W,YU P Q.Using ATR-FT/IR molecular spectroscopy to detect effects of blend DDGS inclusion level on the molecular structure spectral and metabolic characteristics of the proteins in hulless barley[J].Spectrochim Acta A Mol Biomol Spectrosc,2012,95:53-63.
[11] LI X X,XU W B,YANG J S,et al.Carbohydrate spectroscopic features of bio-oil co-products in relation to rumen degradation kinetics in ruminants[R].Salt Lake City,UT:JAM,2016:227.
[12] XIN H S,YU P Q.Detect changes in lipid-related structure of brown-and yellow-seeded Brassica Carinata seed during rumen fermentation in relation to basic chemical profile using ATR-FT/IR molecular spectroscopy with chemometrics[J].Spectrochim Acta A Mol Biomol Spectrosc,2014,133:811-817.
[13] AOAC.Official methods of analysis of the association of official analytical chemists[M]. Washington, DC, USA:AOAC,1990.
[14] VAN SOEST P J,ROBERTSON J B,LEWIS B A.Methods for dietary fiber,neutral detergent fiber,and nonstarch polysaccharides in relation to animal nutrition[J].J Dairy Sci,1991,74(10):3583-3597.
[15] KAUPPINEN J K,MOFFATT D J,MANTSCH H H,et al.Fourier self-deconvolution:A method for resolving intrinsically overlapped bands[J].Appl Spectrosc,1981,35(3):271-276.
[16] YU P Q,NIU Z Y,DAMIRAN D.Protein molecular structures and protein fraction profiles of new coproducts from bioethanol production:A novel approach[J].J Agric Food Chem,2010,58(6):3460-3464.
[17] 张锋斌,李维平.玉米蛋白粉的营养成分及应用[J].畜牧兽医杂志,1998,17(4):26-28.
ZHANG F B,LI W P.Nutritional composition and application of corn gluten meal[J].Journal of Animal Science and Veterinary Medicine,1998,17(4):26-28.(in Chinese)
[18] 吴春胜,贾士芳,王成己,等.高蛋白玉米、高油玉米与普通玉米品质的对比研究[J].玉米科学,2004,12(1):57-60.
WU C S,JIA S F,WANG C J,et al.A comparison of quality among high-protein corn,high-oil corn and common corn[J].Journal of Maize Sciences,2004,12(1):57-60.(in Chinese)
[19] 王燕,刘骥,刘晓兰,等.不同来源玉米纤维饲料的营养价值评价[J].饲料研究,2016(16):50-54.
WANG Y,LIU J,LIU X L,et al.Evaluation of nutritional value of corn fiber feed from different sources[J].Feed Research,2016(16):50-54.(in Chinese)
[20] 钱志娟,王璋,许时婴,等.玉米胚芽水酶法提油及蛋白质的回收[J].无锡轻工业大学学报,2004,23(5):58-62.
QIAN Z J,WANG Z,XU S Y,et al.Aqueous enzymatic extraction of corn germ oil and recovering protein[J].Journal of Wuxi University of Light Industry,2004,23(5):58-62.(in Chinese)
[21] 么学博,杨红建,谢春元,等.反刍家畜常用饲料蛋白质和氨基酸瘤胃降解特性和小肠消化率评定研究[J].动物营养学报,2007,19(3):225-231.
YAO X B,YANG H J,XIE C Y,et al.In situ degradability characteristics of crude protein and amino acids in the rumen and small intestinal digestibility using the mobile nylon bag with ruminant feedstuffs[J].Chinese Journal of Animal Nutrition,2007,19(3):225-231.(in Chinese)
[22] 林谦,戴求仲,蒋桂韬,等.玉米及其加工副产品的营养价值评定[J].中国饲料,2013(4):18-21.
LIN Q,DAI Q Z,JIANG G T,et al.Evaluation of nutritional value of corn by-products[J].China Feed,2013(4):18-21.(in Chinese)
[23] Yu P Q.Study the sensitivity of molecular functional groups to bioethanol processing in lipid biopolymer of co-products using DRIFT molecular spectroscopy[J].Spectrochim Acta A Mol Biomol Spectrosc,2011,82(1):1-7.
[24] XIN H S,KHAN N A,FALK K C,et al.Mid-infrared spectral characteristics of lipid molecular structures in Brassica carinata seeds:Relationship to oil content,fatty acid and glucosinolate profiles,polyphenols,and condensed tannins[J].J Agric Food Chem,2014,62(32):7977-7988.
[25] XIN H S,THEODORIDOU K,YU P Q.Implication of modified molecular structure of lipid through heat-related process to fatty acids supply in Brassica carinata seed[J].Ind Crops Prod,2014,62:204-211.
[26] ABEYSEKARA S,SAMADI,YU P Q.Response and sensitivity of lipid related molecular structure to wet and dry heating in canola tissue[J].Spectrochim Acta A Mol Biomol Spectrosc,2012,90:63-71.
[27] 丁雪,张幸怡,郝小燕,等.玉米秸秆不同部位的蛋白质营养价值与其分子结构相关关系的研究[J].畜牧兽医学报,2016,47(8):1592-1600.
DING X,ZHANG X Y,HAO X Y,et al.Protein molecular structure in relation to protein nutritive values at different sections of corn stover[J].Acta Veterinaria et Zootechnica Sinica,2016,47(8):1592-1600.(in Chinese)
[28] LIU B,MCKINNON J J,THACKER P,et al.Molecular structure and metabolic characteristics of the proteins and energy in triticale grains and dried distillers grains with solubles for dairy cattle[J].J Agric Food Chem,2012,60(40):10064-10074.
[29] YU P Q.Applications of hierarchical cluster analysis (CLA) and principal component analysis (PCA) in feed structure and feed molecular chemistry research,using synchrotron-based Fourier transform infrared (FTIR) microspectroscopy[J].J Agric Food Chem,2005,53(18):7115-7127.
[30] BAN Y J,YU P Q.Structural and nutritional characterization of macromolecular complexes in new bioenergy feedstock by infrared radiation with advanced molecular spectroscopy and spectral chemometrics[J].Appl Spectrosc Rev,2016,51(10):822-838.