乌骨鸡肉中氨基酸组成和肌苷酸含量的分析  

Amino acid composition and ionsine monophosphate contents in meat of black bone chicken

作　　者：王翠丽[1] 柏雪[1] 邱翔[1] 王洪志[1] 金素钰[1] 郑玉才[1] 

机构地区：[1]西南民族大学生命科学与技术学院,四川成都610041

出　　处：《西南民族大学学报（自然科学版）》2011年第1期90-92,共3页Journal of Southwest Minzu University(Natural Science Edition)

摘　　要：本研究的目的是分析地方类群乌骨鸡肉的生化组成特点.分别采用氨基酸自动分析仪和高效液相色谱分析了川南乌骨鸡肉中氨基酸组成和肌苷酸含量,并测定了粗蛋白和粗脂肪含量.结果显示,乌骨鸡胸肌中必需氨基酸总量(72.87±0.38mg/g)和比例、鲜味氨基酸含量(68.70±2.13mg/g)较高;胸肌中肌苷酸含量约为1.3mg/g鲜肉.研究表明,尽管川南乌骨鸡体型大,但肉的营养和风味成分含量丰富。The aim of this study is to reveal meat biochemical characteristics of black bone chicken from local population. Amino acid composition and ionsine monophosphate （IMP） contents are detected in Chuannan black bone chicken by amino acid automatic analyzer and high-performance liquid chromatography, respectively. Coarse fat and protein contents are also measured. The essential amino acid contents （72.87±0.38mg/g） and percentage, as well as taste-related amino acid contents are relatively high in Chuannan black bone chicken. IMP contents in breast muscle of black bone chicken are approximately 1.3mg/g fresh tissue. The results show that although the experimental black bone chicken has a big body size, it still presents rich nutrients and flavor components in meat.

关 键 词：乌骨鸡 氨基酸 肌苷酸 肉质性状 

分 类 号：S852.23[农业科学—基础兽医学]