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目的研究和评价转基因大豆与豆粕营养学安全性。方法采用浸提法将大豆加工成豆粕,再采用AOAC等分析方法测定RR(Roundup Ready)抗草甘膦转基因大豆和普通大豆与豆粕营养成分和抗营养因子含量。结果抗草甘膦大豆、豆粕中8种普通营养成分、17种氨基酸、14种脂肪酸、4种微量元素营养指标与未经基因修饰的普通品种相比基本一致,具有营养学的实质等同性;植酸磷、胰蛋白酶抑制因子、脲酶活性和蛋白溶解度4种抗营养因子含量也未发生显著变化。结论抗草甘膦大豆加工成豆粕,各种营养成分和抗营养因子含量的变化与普通品种相似,抗草甘膦基因的植入并没有影响大豆在加工过程中的营养学特性的变化。
Objective To study and evaluate the nutritional safety of transgenic soybean and soybean meal. Methods Soybean was processed into soybean meal by the method of extraction. AOAC and other analytical methods were used to determine the content of RR and anti-nutritional factors of glyphosate-resistant transgenic soybean (RR) and ordinary soybean and soybean meal (RR). Results The nutritional indexes of 8 kinds of common nutrients, 17 kinds of amino acids, 14 kinds of fatty acids and 4 kinds of trace elements in glyphosate resistant soybean and soybean meal were basically the same as those of the common varieties without genetic modification, and they had the substantial equivalence of nutrition. Phytic acid phosphorus, trypsin inhibitor, urease activity and protein solubility of four anti-nutritional factors did not change significantly. Conclusions Glyphosate-resistant soybeans are processed into soybean meal, and the content of various nutrients and anti-nutritional factors are similar to those of common varieties. The glyphosate-resistant gene incorporation has no effect on the changes of nutritional characteristics of soybean during processing.