摘要
对鲁西牛、秦川牛、延边牛、南阳牛和拉萨牦牛的后股骨和肋骨的水分、灰分、蛋白质、脂肪、氨基酸、羟脯氨酸、矿物质及脂肪酸组成与含量进行了测定。结果表明,牛骨中水分含量为13.70%~32.94%,灰分含量为35.75%~48.07%,蛋白含量为16.67%~24.85%,脂肪含量为8.15%~26.78%,牛骨胶原蛋白含量5.81~8.24 mg/g,约占总蛋白含量的29.34%~44.58%,牛骨富含必需氨基酸、钙、铁、锌、硒等多种矿物质,C18∶1n9c、C16∶0、C18∶0为牛骨的特征脂肪酸。不同品种、不同部位的牛骨营养成分具有显著差异,鲁西牛骨的脂肪酸含量高,而拉萨牦牛骨的蛋白质和氨基酸含量高。研究结果为牛骨的进一步高值化开发利用提供了参考。
In order to develop a foundation for industrial production and utilization in the future. The basic composition and content of different parts of the bovine bone from Luxi,Qinchuan,Yanbian,Nanyang cattle and Lhasas yak had been analyzed in this study.The nutrient composition including moisture,ash, protein and fat, the amino acids,hydroxyproline （Hyp） ,mineral and fatty acids were identified.Results showed that the bovine bone consists of 13.70%-32.94% moisture,35.75%-48.07% ash,16.67%-24.85% protein, 8.15%-26.78% fat and 5.81 -8.24 mg/g bone collagen that 29.34%-44.58% of the total protein content.The results showed that the bovine bones were rich in essential amino acids, calcium, iron, zinc, selenium and other major and trace elements that were essential to the human physiology, characteristic fatty acid of bovine bone were C18：1n9c、C16：0 and C18：0.Different varieties and different parts of the bone were differences, Luxi cattle bones had the higher fatty acid contents while yak bones had a high content with protein and the amino acids.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第2期342-348,共7页
Science and Technology of Food Industry
基金
国家现代农业(肉牛牦牛)产业技术体系资助(CARS-38)
农业部"948"项目(2016-X31)
关键词
牛骨
营养
组成与含量
差异分析
bovine bone
nutrition
composition and content
difference analysis
