酶法测定林芝市售不同动物肌肉左旋肉碱含量  

Determination of L-carnitine in Muscles of Different Animals Sold in Nyingchi Market by Enzyme Method

作　　者：李赵敏 王昊斐 杨林 辜雪冬[1,2] 祝亚辉 LI Zhaomin;WANG Haofei;YANG Lin;GU Xuedong;ZHU Yahui(Food Science College,Tibet Agriculture&Animal Husbandry University;Key Laboratory of Food science and Engineering of Tibet Agriculture&Animal Husbandry University,Nyingchi Tibet,860000)

机构地区：[1]西藏农牧学院食品科学学院 [2]西藏农牧学院食品科学与工程重点自治区实验室,西藏林芝860000

出　　处：《高原农业》2020年第6期601-607,共7页Journal of Plateau Agriculture

基　　金：西藏自治区教育厅重点实验室(ZDSYS-02)。

摘　　要：以林芝市售新鲜黄牛、羊、乌骨鸡、白骨鸡、白条鸭和鸽子为原料,对其脊、胸、臀等部位肉中的左旋肉碱含量进行测定、分析和比较。采用酶技术测定法得出左旋肉碱的浓度,并根据标准曲线方程计算出左旋肉碱含量。通过对黄牛、羊、乌骨鸡、白骨鸡、白条鸭和鸽子的脊、胸、臀等部位中左旋肉碱测定值的分析发现,黄牛各部位肉中左旋肉碱的含量均为最高:脊肉174.54 mg/kg;臀肉173.56 mg/kg;肩肉167.34 mg/kg;胸肉174.241 mg/kg,显著高于羊、乌骨鸡、白骨鸡、白条鸡、鸽子中各部位肉左旋肉碱的含量(P<0.05)。其中,鸽子脊肉中左旋肉碱含量显著高于胸肉、臀肉;羊胸肉左旋肉碱含量显著高于脊肉、肩肉、臀肉;黄牛、白骨鸡、乌骨鸡的各部位肉间无显著差异(P<0.05)。黄牛肉左旋肉碱含量显著高于其他物种,同一物种的脊肉和胸肉的肉碱含量较高。Using fresh yellow cattle,sheep,black bone chicken,white bone chicken,white streaked duck and pigeon as raw materials,the content of L-carnitine in the meat of spine,chest and buttock sold in Nyingchi market was determined,analyzed and compared.By enzyme technology,the concentration of L-carnitine was determined,and the content of L-carnitine was calculated according to the standard curve equation.The content of L-carnitine in the spine,chest and buttock of yellow cattle,sheep,black bone chicken,white bone chicken,white streaked duck and pigeon was analyzed.The results showed that the content of L-carnitine in all parts of yellow cattle was the highest,with 174.54 mg/kg of tenderloin,173.56 mg/kg of buttock,167.34 mg/kg of shoulder meat,and 174.241mg/kg of breast meat,which was significantly higher than the content of L-carnitine in sheep,black bone chicken,white bone chicken,white striped chicken and pigeon(P<0.05).Among them,the content of L-carnitine in pigeon breast meat was significantly higher than that in breast meat and buttock meat;the content of L-carnitine in breast meat of sheep was significantly higher than that in tenderloin,shoulder meat and buttock meat;there was no significant difference among different parts of yellow cattle,white bone chicken and black bone chicken(P<0.05).The L-carnitine content of yellow beef was significantly higher than that of other species,and the carnitine content of the same species in the spine and breast was higher.

关 键 词：酶法 左旋肉碱 含量测定 

分 类 号：Q786[生物学—分子生物学]