Study on storage stability of wood vinegar feed additive
For the preparation of natural,low toxic feed additives,the purpose of this study was to investigate the effects of environmental conditions on the antioxidant stability of Mongolian oak wood vinegar and analyze the antioxidant substances that affect the stability.Mongolian oak wood vinegar was purified by static filtration extraction(the ratio of dichloromethane to wood vinegar liquid was 1:1)and rotating thin film evaporation,and the volatile components were analyzed by gas chromatography mass spectrometry(GC-MS).With the total reducing power as the index,the effects of temperature,light,pH,metal ions,oxidant(H2O2)and antioxidant(ascorbic acid)on the total reducing power of Mongolian oak wood vinegar were studied to explore the antioxidant stability,and the compounds affecting the antioxidant stability of wood vinegar were comprehensively analyzed combined with the results of GC-MS.The results showed that the wood vinegar was composed of phenols(57.96%),ketones(20.13%),esters(14.25%)and other compounds.The highest relative content was guaiacol(41.46%),followed by phenol(11.38%),3-methyl-2-cyclopentene-1-one(9.56%),2,3-dimethyl-2-cyclopentene-1-one(8.10%),etc.The total reducing power of the 25℃ treatment group was increased by 9.05%,36.42%and 75.69%compared with the 50,70℃ and 90℃ treatment groups,respectively.The total reducing power of pH=7 group was increased by 27.05%,9.13%,52.90%and 68.59%compared with pH=3,pH=5,pH=9 and pH=11 groups(P<0.05).The total reduction power of dark light avoidance group was 22.66%and 62.27%higher than that of incandescent light group and natural light group(P<0.05).The total reducing power of Fe3+group was 22.55%,65.52%and 57.38%higher than that of Na+,Ba2+and K+groups(P<0.05).The total reducing power of 0.1%,0.2%,0.3%and 0.4%H2O2 treatment groups was reduced by 7.66%,19.34%,36.49%and 47.81%compared with the control group(P<0.05).The total reducing power of 0.1%ascorbate group was 5.24%higher than that of control group(P<0.05).High temperature,alkalescence,natural light,high concentration of oxidants and antioxidants,and environment containing Ba2+,K+,Na+were not conducive to the storage of wood vinegar feed additives.The antioxidant stability of Mongolian oak wood vinegar was affected by guaiacol,phenol,o-phenol and other phenolic compounds.This study provided a theoretical reference for the development of wood vinegar as a sustainable and environmentally friendly feed additive.
Mongolian oak wood vinegarstorage conditionantioxidant stabilitytotal reducing powerGC-MS
万方数据
维普
