CN108835063B - Gorgon fish bait fermented by kasugamycin residues and preparation method - Google Patents
Gorgon fish bait fermented by kasugamycin residues and preparation method Download PDFInfo
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- PVTHJAPFENJVNC-MHRBZPPQSA-N kasugamycin Chemical group N[C@H]1C[C@H](NC(=N)C(O)=O)[C@@H](C)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)[C@@H]1O PVTHJAPFENJVNC-MHRBZPPQSA-N 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 title claims description 41
- 244000268590 Euryale ferox Species 0.000 title description 2
- 235000006487 Euryale ferox Nutrition 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 240000008042 Zea mays Species 0.000 claims abstract description 22
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 22
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 22
- 235000005822 corn Nutrition 0.000 claims abstract description 22
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 17
- 238000011081 inoculation Methods 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 3
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 31
- 230000004151 fermentation Effects 0.000 claims description 31
- 239000002245 particle Substances 0.000 claims description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 14
- 239000000853 adhesive Substances 0.000 claims description 13
- 230000001070 adhesive effect Effects 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 235000019764 Soybean Meal Nutrition 0.000 claims description 5
- 239000004455 soybean meal Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
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- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 230000000295 complement effect Effects 0.000 claims 1
- 239000002054 inoculum Substances 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 19
- 239000000047 product Substances 0.000 description 9
- 239000000463 material Substances 0.000 description 8
- 239000000523 sample Substances 0.000 description 7
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
- 230000007613 environmental effect Effects 0.000 description 5
- 241000894007 species Species 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 229920000180 alkyd Polymers 0.000 description 4
- 230000002596 correlated effect Effects 0.000 description 4
- 239000002207 metabolite Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000575 pesticide Substances 0.000 description 4
- 239000012488 sample solution Substances 0.000 description 4
- 239000013589 supplement Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 241000276707 Tilapia Species 0.000 description 3
- 241001233037 catfish Species 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 241000252233 Cyprinus carpio Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- NQPDZGIKBAWPEJ-UHFFFAOYSA-N valeric acid Chemical compound CCCCC(O)=O NQPDZGIKBAWPEJ-UHFFFAOYSA-N 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- PVTHJAPFENJVNC-UHFFFAOYSA-N 2-amino-2-[5-amino-2-methyl-6-(2,3,4,5,6-pentahydroxycyclohexyl)oxyoxan-3-yl]iminoacetic acid Chemical group NC1CC(N=C(N)C(O)=O)C(C)OC1OC1C(O)C(O)C(O)C(O)C1O PVTHJAPFENJVNC-UHFFFAOYSA-N 0.000 description 1
- WHSFCMKKZRMSEQ-UHFFFAOYSA-N 2-amino-2-iminoacetic acid Chemical compound NC(=N)C(O)=O WHSFCMKKZRMSEQ-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 208000035143 Bacterial infection Diseases 0.000 description 1
- 241000252211 Carassius Species 0.000 description 1
- 241000699800 Cricetinae Species 0.000 description 1
- 241000252210 Cyprinidae Species 0.000 description 1
- 101000610640 Homo sapiens U4/U6 small nuclear ribonucleoprotein Prp3 Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 241000186984 Kitasatospora aureofaciens Species 0.000 description 1
- 101001110823 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) 60S ribosomal protein L6-A Proteins 0.000 description 1
- 101000712176 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) 60S ribosomal protein L6-B Proteins 0.000 description 1
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 description 1
- 102100040374 U4/U6 small nuclear ribonucleoprotein Prp3 Human genes 0.000 description 1
- 238000005276 aerator Methods 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000853 biopesticidal effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000011208 chromatographic data Methods 0.000 description 1
- 238000011097 chromatography purification Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010812 external standard method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000002309 gasification Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000011810 insulating material Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 239000012286 potassium permanganate Substances 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000019333 sodium laurylsulphate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- -1 tetrahydropyran-3-yl Chemical group 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 229940005605 valeric acid Drugs 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K97/00—Accessories for angling
- A01K97/04—Containers for bait; Preparation of bait
- A01K97/045—Preparation of bait; Ingredients
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
Abstract
The invention relates to a harpoon bait fermented by kasugamycin residues and a preparation method thereof, wherein the harpoon bait comprises, by mass, 50-70% of dehydrated and dried kasugamycin residues, 15-35% of soybean flour, 5-15% of corn flour, 2-10% of wheat bran, 0.3-1% of saccharomyces cerevisiae inoculation and the balance of sterilized water. The haryngodon bait prepared from the kasugamycin residues realizes resource utilization of the kasugamycin residues, reduces the treatment cost of the kasugamycin residues, and improves the reutilization rate of the kasugamycin residues.
Description
Technical Field
The invention belongs to the technical field of biological fermentation residue treatment, and particularly relates to a hookfish bait fermented by kasugamycin residue and a preparation method thereof.
Background
Kasugamycin (Kasugamycin), also called chunlimamycin and Jiashou rice, is a microbial agricultural bactericide for preventing and treating crop diseases, and has the chemical name of (5-amino-2-methyl-6- (2, 3, 4, 5, 6-hydroxycyclohexyl oxo) tetrahydropyran-3-yl) amino-alpha-imino acetic acid with the molecular formula of C14H25N3O9Molecular weight 379.4. The kasugamycin pure product is white crystal; the hydrochloride is white needle-like or sheet-like crystal, the melting point of a pure product is 236-239 ℃ for decomposition, and the melting point of the hydrochloride is as follows: 202-204 deg.C (decomposition), is easily soluble in water, can be dissolved in water of 25 deg.C by 12.5% (W/V), and is insoluble in organic solvent such as methanol, ethanol, acetone, benzene, etc. The structural formula is shown as the following formula:
kasugamycin has no toxicity, residue and pollution to people and livestock, meets the modern environmental protection requirement, and is listed as a recommended biopesticide for producing nuisanceless agricultural products by the Ministry of agriculture. Along with the improvement of the awareness of people on the safety of pesticides, the kasugamycin has more and more extensive market prospect due to high-efficiency, broad-spectrum and pollution-free biological characteristics.
Although kasugamycin has obvious drug effect in preventing and treating bacterial diseases such as rice blast and the like, a large amount of kasugamycin residues are generated in the process of producing the kasugamycin by fermenting streptomyces aureofaciens, and the residues have the following characteristics:
(1) the water content is high, the average value of the water content of kasugamycin residues is 80-90%, and particularly, the water is not easy to separate;
(2) the kasugamycin content in the kasugamycin residues is 1125-1500 mug/L, and if the kasugamycin in the residues is not removed, the growth of microorganisms in secondary fermentation is influenced;
(3) the residue is used for spray drying to prepare the low-content kasugamycin pesticide, the spray drying cost is high, and the kasugamycin pesticide obtained by spray drying contains a large amount of metabolic end products, so that the quality of the residue used as the pesticide is greatly influenced;
(4) the kasugamycin residue is high in cost and low in heat production value when being burnt, particularly, the burnt tail gas contains carcinogenic substances, and if the technology is not over-critical, the quality of atmospheric air is influenced.
In view of the above problems, there have been reports on how to reuse kasugamycin residues. The method creatively prepares the bearded fish bait meeting the requirements after the kasugamycin residues are subjected to solid fermentation, not only reduces the treatment cost of the kasugamycin residues, but also changes the kasugamycin residues into a bearded fish bait product, and greatly reduces the environmental harm to the environment caused by the unprocessed kasugamycin residues.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a hookfish bait fermented by kasugamycin residues and a preparation method thereof. The method for preparing the haryngodon bait by using the kasugamycin residues realizes resource utilization of the kasugamycin residues, reduces the treatment cost of the kasugamycin residues, and improves the reutilization rate of the kasugamycin residues.
The invention adopts the following technical scheme: the fishing bait fermented by kasugamycin residues comprises, by mass, 50-70% of dehydrated and dried kasugamycin residues, 15-35% of soybean flour, 5-15% of corn flour, 2-10% of wheat bran, 0.3-1% of saccharomyces cerevisiae inoculation and the balance of sterilized water.
Further, the mass percentage of the dehydrated and dried kasugamycin residue is 60%, the bean pulp is 15%, the corn flour is 5%, the wheat bran is 4.5%, the saccharomyces cerevisiae inoculation amount is 0.5%, and the sterilized water is 15%, which are the best material proportion for solid fermentation.
The invention also provides a preparation method of the haryngodon bait fermented by the kasugamycin residues, which comprises the following steps:
(1) the residual kasugamycin content of the kasugamycin residues is 1150-1250 mug/L, the pH value of the residue liquid is 3.0-3.5, after sodium hydroxide is added until the pH value is 7.0, the residual kasugamycin content is 10-15 mug/L, then drying is carried out, and after high-temperature steam sterilization, the kasugamycin content is 10-15 mug/L;
(2) inoculating the kasugamycin residue, the bean flour, the corn flour, the wheat bran and the saccharomyces cerevisiae in the step (1) according to mass percentage
Mixing 50-70%, 15-35%, 5-15%, 2-10% and 0.3-1%, and adding sterilized water to make up to 100%;
(3) performing solid fermentation at the stirring speed of 100-;
(4) taking out the fermented product, and granulating with granulator to obtain 2-2.5mm granule;
(5) and (4) mixing the particles obtained in the step (4) with an adhesive, a bait and water to obtain the bait for the hookfish.
Further, in the step (1), the concentration of sodium hydroxide is 1 mol/L.
Further, in the step (1), the drying temperature is 80 ℃, and the autoclave is sterilized and disinfected for 30min at 121 ℃.
Further, in the step (2), the mass percentages of the components are 60%, 15%, 5%, 4.5% and 0.5%, and sterile water is added to make up to 100%.
Further, in the step (3), the stirring speed is 120r/min, the fermentation temperature is 30 ℃, and the fermentation time is 240 hours.
Further, in the step (5), the mass percentage of the particles is as follows: adhesive: bait agent: water =65%, 5%, 0.5%, 29.5%.
Compared with the prior art, the invention has the following beneficial effects:
(1) the kasugamycin residue is pretreated and subjected to solid fermentation treatment, and then is mixed with other auxiliary materials to prepare the fish-hooking bait. The quantity of the hooked fish is equivalent to that of the commercially available hooked fish bait, and the market requirements can be met.
(2) The invention effectively utilizes the kasugamycin residues for the second time, reduces the treatment cost of the kasugamycin residues, improves the reutilization rate of the kasugamycin residues, and is changed into a hook fish bait product, thereby greatly reducing the environmental harm caused by the unprocessed kasugamycin residues to the environment.
(3) The method has the advantages of simple process, easily obtained raw materials, environmental protection and waste material recycling.
(4) On one hand, the residue can be mixed with other materials in proportion after being dried to be made into building heat-insulating materials, and on the other hand, the residue can be fermented to generate substance energy and the like.
Detailed Description
The invention is further illustrated by the following examples. It should be understood that these examples are only for illustrating the present invention, and are not intended to limit the scope of the present invention.
The test method adopted by the invention is as follows:
(1) determination of kasugamycin mass fraction
The reagents were as follows:
acetonitrile: carrying out chromatographic purification; water: newly distilling the secondary distilled water; kasugamycin hydrochloride hydrate standard: the mass fraction is known to be more than or equal to 80.0%.
The instrument is as follows:
high performance liquid chromatograph: a variable wavelength ultraviolet detector; a chromatographic data processor; a chromatographic column: 150mm × 3.9mm (id) stainless steel column, Waters symmetrishird RP18, particle size 5 μm; microsyringe: 50 μ L.
The operating conditions of the high performance liquid chromatography are as follows:
mobile phase: 0.5% aqueous sodium lauryl sulfate solution acetonitrile = 80: 20 (v/v) and pH adjusted to 2.5 with phosphoric acid.
Flow rate: 1.0 mL/min; detection wavelength: 210 nm; the temperature is 25 ℃; the sample injection volume is 10 mu L; retention time: kasugamycin is about 10.7 min.
And (3) calculating:
respectively averaging the areas of the kasugamycin in the two-needle sample solution and the two-needle sample solution before and after the sample, wherein the mass fraction omega of the kasugamycin in the sample1(%) calculated according to formula (1):
in the formula: A 1 -average value of kasugamycin peak area in the standard solution;
A 2 -average value of kasugamycin peak area in the sample solution;
m 1 the mass of the kasugamycin standard in grams (g);
m 2 -mass of sample in grams (g);
omega-mass fraction (%) of kasugamycin in the standards.
(2) Analysis of liquid phase fermentation products
The concentrations of acid and alcohol in the liquid phase fermentation product of the experiment are measured by gas chromatography. GC9790 gas chromatograph, hydrogen Flame Ionization Detector (FID) was used.
The measurement conditions were as follows: capillary column: 30 m.times.0.53 mm, SE-30, composition 100% methylpolysiloxane (colloid), nonpolar, carrier gas N2Gas flow rate of 5.7 mL/min, H2The flow rate is 17 mL/min, the air flow rate is 340 mL/min, the tail blowing rate is 10 mL/min, the column temperature is 110 ℃, the gasification chamber temperature is 150 ℃, and the detector temperature is 300 ℃.
Quantifying by an external standard method; and (3) accurately preparing a standard mixed solution of ethanol, acetic acid, propionic acid, butyric acid and valeric acid with a proper concentration range, and calculating the concentrations of acid and alcohol in the sample according to the concentration and peak area of each standard sample. Sample introduction amount: 0.1 μ L.
Pretreatment of samples before measurement: 2.0mL of sample solution is taken, centrifuged for 6 minutes at room temperature and 8000rpm by a centrifuge, two drops of formic acid are added into the supernatant to adjust the pH value to be below 4.0, and then a 5mL syringe is used for filtering by an ultrafiltration membrane of 0.22 mu m, and then the supernatant is treated, and a micro-sampler can be used for sampling for determination.
TABLE 1 acid alcohol Retention time Table
TABLE 2 fitting equation for acid alcohols
The bait for fishing in the examples was prepared by the above-mentioned preparation method. Four rectangular fishhooks are built indoors, the length multiplied by the width multiplied by the height of each fishhook pool is =6 multiplied by 4 multiplied by 3.5m, the water depth of each fishhook pool is 2.5m, 100 tails of purchased crucian, carp, tilapia and catfish are put into each fishhook pool after each fishhook is sterilized by 0.5% potassium permanganate, and the weight of each fishhook is 500-550 g/tail. Feeding crucian, carp, tilapia and catfish in each pond for 7 days, wherein the feeding times are 3 times per day, the feeding amount is 3.5-5.0% of the weight of the fish, the water temperature is 25 ℃, the daily water change amount is 1/3, an automatic aerator is inflated, and DO is 6 mg/L. The fish hooking rod is arranged in each pool, the number of the fish hooking rods is four, the fish in each pool is fasted for 8 hours before hooking, the fish hooking time is 2 hours, the fish hooking buoy is completely submerged for hooking, and the number of the hooked fish after hooking are counted. The following tests were all carried out under the above conditions.
Example 1
In order to determine the mass percentages of the kasugamycin residues, the bean pulp, the corn flour, the wheat bran, the saccharomyces cerevisiae and the sterilized water, solid fermentation is carried out according to the material ratio to prepare the hookfish bait, four groups of the kasugamycin residues, namely 50%, 55%, 60% and 65%, 15% of the bean pulp, 5% of the corn flour, 4.5% of the wheat bran, 0.5% of the saccharomyces cerevisiae inoculation amount and the sterilized water are added to supplement the mixture to 100%, the stirring speed of the solid fermentation is 120r/min, the fermentation temperature is 30 ℃, the fermentation is carried out for 240 hours, fermented metabolites are taken out, particles with the particle size of 2.0-2.5mm are prepared through a granulator, and the particles are mixed with the adhesive, the bait and a certain amount of water to form the hookfish bait. The respective mass percentages are as follows: adhesive: bait agent: water =65:5:0:0.5:29.5, and the finally prepared hook fish bait and the control group were commercially available hook fish bait, and the hook time was set to 120 min. The results are shown in tables 1.1 and 1.2, and it is understood from tables 1.1 and 1.2 that when the residue is 60%, the number of hooked fish is the largest at 120min, 12 fish of hooked carps and the next time of tilapia, and only 7 fish of crucian carps and the last catfish are present. The quantity of the hooked fish with different mass percentages of the residues is remarkably different (0.05 > p > 0.01), and the quantity of the hooked fish with the same mass percentage of the residues is remarkably different (0.05 > p > 0.01) for different species of fish. The ethanol content is positively correlated with the hook. Preferably, the residue content is 60%.
TABLE 1.1 hook fish quantity cases of different mass percentages of residues
TABLE 1.2 variation of alkyd content of different mass percentages of residue
Example 2
In order to determine the mass percentages of the kasugamycin residues, the bean pulp, the corn flour, the wheat bran, the saccharomyces cerevisiae and the sterilized water, solid fermentation is carried out according to the material ratio to prepare the hookfish bait, four groups of 5 percent, 10 percent, 15 percent and 20 percent of the bean pulp are set, 60 percent, 5 percent of the corn flour, 4.5 percent of the wheat bran, 0.5 percent of the inoculation amount of the saccharomyces cerevisiae and the sterilized water are added to supplement 100 percent, the stirring speed of the solid fermentation is 120r/min, the fermentation temperature is 30 ℃, the fermentation is 240 hours, fermented metabolites are taken out, particles with the particle size of 2.0-2.5mm are prepared by a granulator, and the particles are mixed with an adhesive, a bait inducing agent and a certain amount of water to form the hookfish bait when hooking fish. The respective mass percentages are as follows: adhesive: bait agent: water =65:5:0:0.5:29.5, and the finally prepared hook fish bait and the control group were commercially available hook fish bait, and the hook time was set to 120 min. The specific results are shown in tables 2.1 and 2.2, the number of the hookfish with different mass percentages of the bean pulp is obviously different (0.05 > p > 0.01), and the number of the hookfish with the same mass percentage of the bean pulp is obviously different (0.05 > p > 0.01) for different species of fish. The ethanol content is positively correlated with the hook. Preferably, the content of the soybean meal is 15%. The fish bite is best tested when the ethanol content is highest.
TABLE 2.1 hook fish quantity situation of different soybean meal mass percentages
TABLE 2.2 percentage change in alkyd content for different mass percentages of soybean meal
Example 3
In order to determine the mass percentages of the kasugamycin residues, the bean pulp, the corn flour, the wheat bran, the saccharomyces cerevisiae and the sterilized water, solid fermentation is carried out according to the material ratio to prepare the hookfish bait, four groups of 1 percent, 3 percent, 5 percent and 7 percent of the corn flour are set, 60 percent of the residues, 15 percent of the bean pulp, 4.5 percent of the wheat bran, 0.5 percent of the inoculation amount of the saccharomyces cerevisiae and sterilized water are added to supplement 100 percent, the stirring speed of the solid fermentation is 120r/min, the fermentation temperature is 30 ℃, fermentation is carried out for 240 hours, fermented metabolites are taken out, particles with the particle size of 2.0-2.5mm are prepared by a granulator, and the particles are mixed with an adhesive, a bait agent and a certain amount of water to form the hookfish bait when. The respective mass percentages are as follows: adhesive: bait agent: water =65:5:0:0.5:29.5, and the finally prepared hook fish bait and the control group were commercially available hook fish bait, and the hook time was set to 120 min. The specific results are shown in tables 3.1 and 3.2, and it can be seen from tables 3.1 and 3.2 that there is no significant difference in the number of the hookfish in different mass percentages of the corn flour (p > 0.05), and there is a significant difference in the number of the hookfish in the same mass percentage of the corn flour in different species (0.05 > p > 0.01). The ethanol content is positively correlated with the hook. Preferably, the corn meal content is 5%.
TABLE 3.1 hook fish quantity for different corn flour mass percentages
TABLE 3.2 alkyd content variation for different mass percentages of corn flour
Example 4
In order to determine the mass percentages of the kasugamycin residues, the bean pulp, the corn flour, the wheat bran, the saccharomyces cerevisiae and the sterilizing water, solid fermentation is carried out according to the material ratio to prepare the bait for hooking the fish, four groups of 3.5 percent, 4 percent, 4.5 percent and 5 percent of the wheat bran are set, 60 percent of the residues, 15 percent of the bean pulp and 5 percent of the corn flour are set, the inoculation amount of the saccharomyces cerevisiae is 0.5 percent, the sterilizing water is added to supplement the mixture to 100 percent, the stirring speed of the solid fermentation is 120r/min, the fermentation temperature is 30 ℃, the fermentation is carried out for 240 hours, fermented metabolites are taken out, particles with the particle size of 2.0-2.5mm are prepared by a granulator, and the particles are mixed with an adhesive, a bait and a certain amount of. The respective mass percentages are as follows: adhesive: bait agent: water =65:5:0:0.5:29.5, and the finally prepared hook fish bait and the control group were commercially available hook fish bait, and the hook time was set to 120 min. The specific results are shown in tables 4.1 and 4.2, and it can be seen from tables 4.1 and 4.2 that the number of the hookfish with the wheat bran of different mass percentages is not significantly different for the same species (p > 0.05), and the number of the hookfish with the wheat bran of the same mass percentage is significantly different for the different species (0.05 > p > 0.01). The ethanol content is positively correlated with the hook. Preferably, the wheat bran content is 4.5%.
TABLE 4.1 the quantity of the hamsters with different mass percentages of wheat bran
TABLE 4.2 percentage change in alkyd content for wheat bran at different mass percentages
Therefore, the optimal material proportion composition is as follows: the mass percentage of the kasugamycin residue after dehydration and drying is 60%, the mass percentage of the soybean meal is 15%, the mass percentage of the corn flour is 5%, the mass percentage of the wheat bran is 4.5%, the inoculation amount of the saccharomyces cerevisiae is 0.5%, and the mass percentage of the sterilized water is 15%. The quantity of the hook fishes of the hook fish bait prepared by the method is about the same as or even better than that of the hook fish bait sold in the market, so the method utilizes the kasugamycin residue to prepare the hook fish bait through solid fermentation, not only reduces the treatment cost of the kasugamycin residue, but also changes the kasugamycin residue into a hook fish bait product, greatly reduces the environmental hazard brought to the environment by the unprocessed kasugamycin residue, changes waste into valuable, and has important practical significance.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (8)
1. The hook fish bait fermented by the kasugamycin residues is characterized by comprising, by mass, 50-70% of dehydrated and dried kasugamycin residues, 15-35% of soybean flour, 5-15% of corn flour, 2-10% of wheat bran, 0.3-1% of saccharomyces cerevisiae inoculation and the balance of sterilized water; the preparation method comprises the following steps:
(1) the residual kasugamycin content of the kasugamycin residues is 1150-1250 mug/L, the pH value of residue liquid is 3.0-3.5, after sodium hydroxide is added until the pH value is 7.0, the residual kasugamycin content is 10-15 mug/L, then drying is carried out, and after high-temperature steam sterilization, the kasugamycin content is 10-15 mug/L;
(2) mixing the kasugamycin residue, the bean flour, the corn flour, the wheat bran and the saccharomyces cerevisiae inoculum size in the step (1) according to the mass percentage of 50-70%, 15-35%, 5-15%, 2-10% and 0.3-1%, and adding sterilized water to complement to 100%;
(3) performing solid fermentation at the stirring speed of 100-;
(4) taking out the fermented product, and granulating with granulator to obtain 2-2.5mm granule;
(5) and (4) mixing the particles obtained in the step (4) with an adhesive, a bait and water to obtain the bait for the hookfish.
2. The fishing bait according to claim 1, wherein the mass percentage of the kasugamycin residue after dehydration and drying is 60%, the soybean meal is 15%, the corn flour is 5%, the wheat bran is 4.5%, the saccharomyces cerevisiae inoculation amount is 0.5%, and the sterilized water is 15%.
3. A preparation method of a hookfish bait fermented by kasugamycin residues is characterized by comprising the following steps:
(1) the residual kasugamycin content of the kasugamycin residues is 1150-1250 mug/L, the pH value of residue liquid is 3.0-3.5, after sodium hydroxide is added until the pH value is 7.0, the residual kasugamycin content is 10-15 mug/L, then drying is carried out, and after high-temperature steam sterilization, the kasugamycin content is 10-15 mug/L;
(2) inoculating the kasugamycin residue, the bean flour, the corn flour, the wheat bran and the saccharomyces cerevisiae in the step (1) according to mass percentage
Mixing 50-70%, 15-35%, 5-15%, 2-10% and 0.3-1%, and adding sterilized water to make up to 100%;
(3) performing solid fermentation at the stirring speed of 100-;
(4) taking out the fermented product, and granulating with granulator to obtain 2-2.5mm granule;
(5) and (4) mixing the particles obtained in the step (4) with an adhesive, a bait and water to obtain the bait for the hookfish.
4. The production method according to claim 3, wherein in the step (1), the concentration of sodium hydroxide is 1 mol/L.
5. The method according to claim 3, wherein in the step (1), the drying temperature is 80 ℃ and the autoclave is sterilized and disinfected at 121 ℃ for 30 min.
6. The preparation method according to claim 3, wherein in the step (2), the mass percentages of the components are 60%, 15%, 5%, 4.5% and 0.5%, and the sterilized water is added to make up to 100%.
7. The process according to claim 3, wherein in the step (3), the stirring speed is 120r/min, the fermentation temperature is 30 ℃ and the fermentation time is 240 hours.
8. The production method according to claim 3, wherein in the step (5), the ratio of the particles: adhesive: bait agent: water =65%, 5%, 0.5%, 29.5%.
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