驼血营养成分分析与评价  

Analysis and Evaluation of Nutritional Components in Camel Blood

作　　者：张丽娜 王宁丽[2] 张珂 王健健 邸多隆[2] 刘毅[2] 刘晔玮[1] Zhang Li＇na;Wang Ningli;ZhangKe;Wang Jianjian;Di Duolong;LiuYi;Liu Yewei(School of Public Health,Lanzhou University,Lanzhou730000,China;Key Laboratory of Chemistry of Northwestern Plant Resources CAS,Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences（CAS）,Lanzhou730000,China)

机构地区：[1]兰州大学公共卫生学院营养与食品卫生学研究所,甘肃兰州730000 [2]中国科学院兰州化学物理研究所,中科院西北特色植物资源化学重点实验室,甘肃兰州730000

出　　处：《现代食品》2018年第19期95-98,102,共5页Modern Food

基　　金：国家重点研发计划(编号:CSQ2017 YFZG020050);内蒙古自治区科技计划项目

摘　　要：目的:分析评价驼血营养成分,为其合理、高效利用提供数据支持和理论依据。方法:采用国家标准及参考相关文献测定了驼血、鹿血、猪血、鸭血和鸡血5种食物源性动物血液中灰分、粗蛋白、粗脂肪、白蛋白、钙、铁、钾、镁、锌以及钠的含量,并运用方差分析和主成分分析方法对驼血和其他4种食源性动物血液的营养成分进行比较分析。结果:驼血与其他4种食源性动物血液相比,白蛋白占粗蛋白的比例最高,为82.17%,锌、钙含量和钠钾含量比均高于其他4种食物源性动物血液,分别为(7.7±1.05)mg/100 g、(108.4±9.97)mg/100 g和1.6(P <0.05)。主成分分析法提取出2个主成分,第一主成分在钾元素上有较大的载荷系数,贡献率为84%,第二主成分主要与钠有关,贡献率为15%,累计贡献率为99%。结论:驼血为白蛋白含量高,富含锌、钙,钠钾比高的食源性动物血液;钠元素和钾元素含量是引起5种动物血液差异的主要因素。Objective： Analyze and evaluate the nutrient composition of camel blood to provide data support and theoretical basis for its rational and efficient use. Method： 10 kinds of nutrients in camel blood were analyzed and compared with deer blood, pig blood , duck blood, chicken blood based on variance analysis and principal component analysis. Results： proportion of albumin in crude protein of camel bloodreached 82.17%, significantly higher than that of the other four food-borne animal blood. Zinc, calcium and the ration of sodium to potassium was higher than that of the other four food-borne animals blood, which were （7.7±1.05） mg/100 g, （108.4±9.97） mg/100 g and 1.6. There were two principle component factors extracted from food-borne animals blood nutrients, the first principal component reflected potassium, accounting for 84% , and the second principal component reflected the sodium, accounting for 15%, and 99% in total. Conclusion： High content of albumin, zinc, calcium, sodium and potassium ratio are a defining characteristic ofcamel blood. The content of sodium and potassium is the main factor causing blood differences in five animals.

关 键 词：驼血 营养成分 方差分析 主成分分析 

分 类 号：S824[农业科学—畜牧学]