摘要
我国作为世界上饲养牦牛数量最多的国家,拥有丰富的牦牛种质资源。然而,随着牦牛产业的不断发展,牦牛骨作为牦牛加工处理时的主要副产物却未得到有效的利用。研究表明,牦牛骨中含有丰富的胶原蛋白和钙、磷等矿物质,具有较高的营养价值,并在治疗骨质疏松、增强免疫力、抗疲劳、调节肠道菌群与抗炎症等方面具有良好的效果,在保健食品的开发上表现出巨大的潜力。但是,以牦牛骨为原料的保健食品在功能声称与剂型选择方面却呈现出品种单一和特异性差的特点。因此,本文分析了牦牛骨的营养成分,国内外牦牛骨保健功能的研究进展以及牦牛骨在我国保健食品中的应用现状,以期为牦牛骨类保健食品开发提供一定的建议,拓宽牦牛骨类原料在保健食品上的应用,为深度开发利用牦牛骨提供参考并提高其附加值。
China has an abundance of yak genetic resources because it has the most yaks in the world.However,as the yak business has grown,the principal by-product of yak processing,yak bone,has not been adequately exploited.According to research,yak bone is high in collagen and minerals like calcium and phosphorus,which have a high nutritional value and a positive effect on osteoporosis,immunity,anti-fatigue,regulating intestinal flora,and anti-inflammation,among other things.It has enormous potential for use in the development of functional food.However,functional food made from yak bone is distinguished by a single variation and a lack of specificity in functional claims and dosage form selection.Therefore,this paper analyzed the nutritional composition of yak bone,the research progress of yak bone function at home and abroad and the current situation of yak bone application in functional food in China,in order to provide some suggestions for the development of yak bone functional food,to broaden the application of yak bone raw materials in functional food,to provide reference for the deep development and utilization of yak bone,and to improve the added value of yak bone.
作者
王点点
周亚西
段昊
郭晋红
周士琦
闫文杰
WANG Dian-Dian;ZHOU Ya-Xi;DUAN Hao;GUO Jin-Hong;ZHOU Shi-Qi;YAN Wen-Jie(College of Biochemical Engineering,Beijing Union University,Beijing 100023,China;Beijing Key Laboratory of Bioactive Substances and Functional Food,Beijing Union University,Beijing 100023,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第15期231-240,共10页
Journal of Food Safety and Quality
基金
北京市属高校分类发展项目。
关键词
牦牛骨
保健食品
成分
功能
yak bone
functional food
ingredients
function
