| 牦牛肉中游离氨基酸含量的分析 |
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| 引用本文： | 金素钰,马嵬,郑玉才. 牦牛肉中游离氨基酸含量的分析[J]. 四川草原, 2007, 0(3) |
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| 作者姓名： | 金素钰 马嵬 郑玉才 |
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| 作者单位： | 西南民族大学生命科学与技术学院 四川成都610041 |
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| 基金项目： | 四川省应用基础项目(N0.2006J13-117)资助 |
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| 摘 要： | 采用反相高效液相色谱法测定了7头麦洼牦牛后腿肌肉中游离氨基酸的含量。在牦牛肉中检测到16种游离的标准氨基酸,总含量为532.34±86.74 mg/100 g,其中含量最高的游离氨基酸为精氨酸,其次为组氨酸,这两种氨基酸约占游离氨基酸总量的75%。
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| 关 键 词： | 牦牛 肉 游离氨基酸 高效液相色谱 |
Analysis of Free Amino Acid Content in Yak Meat |
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| JIN Su-yu,MA Wei,ZHENG Yu-cai. Analysis of Free Amino Acid Content in Yak Meat[J]. Journal of Sichuan Grassland, 2007, 0(3) |
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| Authors: | JIN Su-yu MA Wei ZHENG Yu-cai |
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| Affiliation: | JIN Su-yu,MA Wei,ZHENG Yu-cai* |
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| Abstract: | Free amino acid content was measured by reversed phase high performance liquid chromatography(RP-HPLC)in hindleg muscles of 7 Maiwa yaks.Sixteen kinds of free standard amino acids were identified in the meat samples and the total content was 532.34±86.74 mg/100 g.Arginine was the most abundant free amino acid in all of the samples and histidine was the second.Those two amino acids accounted for 75% of the free amino acid contents in yak hindleg muscle samples. |
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| Keywords: | Yak Meat Free amino acid HPLC |
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