牛骨和鹿骨中氨基酸分析与比较  

Analysis and comparison for the amino acids from cattle bone and deer bone

作　　者：肖厚荣[1] 杨红[1] 黄书铭[1] 彭成银[1] 

机构地区：[1]合肥学院生物与环境工程系,合肥230601

出　　处：《食品科技》2015年第3期170-175,共6页Food Science and Technology

基　　金：安徽省科技厅科技攻关项目(1301032168)

摘　　要：利用氨基酸自动分析仪分别对经过不同加工工艺获得的鹿骨粉和牛骨粉进行氨基酸的种类和含量分析。结果表明:鹿骨粉中氨基酸总量为24.69%,必需氨基酸占氨基酸总量的16.65%;牛骨粉中氨基酸总量为27.10%,必需氨基酸占氨基酸总量的20.63%,其中,甘氨酸、谷氨酸、脯氨酸和丙氨酸的含量较高;冷冻法工艺加工的骨粉,氨基酸含量普遍高于蒸煮法;粗骨粉与超微骨粉的实验结果比较,发现超微骨粉的氨基酸含量有所增加。试验结果表明,鹿骨和牛骨具有丰富的营养成分和很高的经济价值。The type and the content of the amino acids from fine deer bone powder and cattle bone powder obtained from different processing procedure are determined by high speed amino acid analyzer. The results show that the total contents of amino acids in deer bone are up to 24.69%, with 16.65% of essential amino acids （EAA） in the total amino acids, and that the total contents of amino acids in cattle bone were up to 27.10%, with 20.63% of EAA in the total amino acids. Among them, the contents of glycine, glutamine, proline and alanine are higher. Meanwhile, the content of amino acids is higher in bone powder produced by low temperature freezing process technology than by high-pressure cooking process technology. While compared with coarse bone powder, fine bone powder is higher in the content of total amino acids. The result also shows that both deer bone and beef bone are rich in nourishment constituents, and of economic value.

关 键 词：鹿骨 牛骨 超微骨粉 氨基酸分析 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]