白牦牛乳营养成分及风味物质分析.pdfVIP

333 YU Qun-li HAN LingJIANG Yu-meiCHEN Qi-yuanSHEN Hui (Food Science and Engineering DepartmentGansu Agricultural University, Lanzhou 730070, China) AbstractObjective: To analyse the nutritional components and flavorous substance of the white yaks milk. Method: In collecting the raw milk of eighteen white yaksdry substanceprotein,fat and ash were detected by routine methods mineral elements by ICPV-1000S inductively coupled plasma atomic emission spectroscopyamino acids by 835-Shimadzu amino acid analyzervolatile substances by GC-MS. Results: The milk of white yak contained dried substance (18.38%) protein (6.53%) fat (5.64%)minerals (0.87%), TAA(6.36%), EAA(2.56%)two limiting amino acids (Met and Trp), EAA / TAA (40.25%), EAA/ NEAA (67.37%); seven flavorou s substances: esters, alcoholsketones and aldehydes etc. Conclusion: The milk of white yak has distinct propertis: high protein high fat high energy abundant mineralsagreeable flavorabundant amino acid. So the milk of white yak is an excellent nutritional resource. Key words: white yak milk; nutritional component; flavor analysis 334Acta Nutrimenta Sinica, Aug.,2005, Vol.27 No.4