摘要
对牦牛奶主要营养成分蛋白质、脂肪、乳固体、氨基酸、微量元素及维生素等进行了检测并与常乳作对比分析。结果表明,红原牦牛奶蛋白质含量为4.96%,脂肪含量为4.80%,乳固体含量为15.8%,均明显高于常乳;红原牦牛奶和常乳中都检测到17种氨基酸,除胱氨酸含量基本相同外,其余16种氨基酸组分含量红原牦牛奶都高于常乳,其氨基酸总量为4.77%,人体必需的亮氨酸、赖氨酸明显高于常乳;红原牦牛奶中钾、钙、磷含量明显高于常乳,而红原牦牛奶的微量元素铬含量更是常乳的10倍以上,维生素A和维生素B2含量分别是常乳的11倍和3倍以上。该研究为红原牦牛奶开发利用提供基础数据与科学依据。
In this study, the main nutritional components of yak milk, including proteins, fats, milk soids, amino acids, trace elements, vitamins, et al., were analyzed with several different analytical methods and were compared with cow milk. The results showed that the protein, fat and milk solid content of the yak milk were 4.96%, 4.80%, 15.8%, respectively, which were all significantly higher than cow milks. Seventeen kinds of amino acids were detected in both yak milk and cow milk. However, the contents of 16 kinds of amino acids of the yak milk were higher than cow milk, except cystine which was with similar component contents in both kinds of milk. The total amino acids content of yak milk was 4.77%. For human essential amino acids, especilly leucine and lysine of the yak milk were significantly higher than cow milk. The contents of potassium, calcium and phosphorus were significantly higher than cow milk. The chromium content of the yak milk was even more than ten times of cow milk. The contents of vitamin A and vitamin B2 were more than eleven times and three times of cow milk, respectively. The study gives basic date and scientific basis for the exploitation and utilization of yak milk from Hongyuan county.
出处
《山西农业科学》
2017年第10期1617-1619,1633,共4页
Journal of Shanxi Agricultural Sciences
基金
基金项目:不同产地(品种
生育期
加工方式)生鲜乳质量安全差异性评估(GJFP201700801)
生鲜乳特质性营养品质评价与关键控制点评估(GJFP201700805)
关键词
牦牛奶
蛋白质
氨基酸
营养价值
nutritional components
yak milk
milk soids
amino acids
race elements
vitamins
cow milk
