摘要
选用10支东北梅花鹿茸,每支茸从顶端到基部分腊片、粉片、血片和骨片4个部位分别取样,测定分析各部位游离氨基酸含量。结果表明:东北梅花鹿茸腊片、粉片、血片和骨片游离氨基酸总量分别为1.96%、1.47%、1.24%和0.62%,必需游离氨基酸总量分别为0.57%、0.40%、0.35%和0.19%,各部位之间差异极显著。
In this study, contents of free amino acid prepared from wax slices（WS）, powder slices（PS）, blood slices（BLS） and bone slices（BNS）of northeast meihualu velvet were determined. Results： contents of total free amino acid of WS, PS, BLS and BNS were 1.96%, 1.47%, 1.24% and 0.62%, respectively; Contents of total essential free amino acid of WS, PS, BLS and BNS were 0.57%, 0.40%, 0.35% and 0.19%, respectively. The contents of the above two elements in different parts of northeast meihualu velvet differed significantly （P 〈 0.01）.
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2006年第1期57-59,共3页
Journal of Jilin Agricultural University
基金
农业部农业行业标准鹿茸片项目资助(2002-03255)
关键词
东北梅花鹿茸
腊片
粉片
血片
骨片
游离氨基酸
northeast meihualu velvet
wax slice
powder slice
blood slice
bone slice
free amino acid
