【摘要】 本试验应用柱前衍生-反相高效液相色谱法,对西藏地区传统发酵的29份酸牦牛乳样品和15份酸黄牛乳样品的氨基酸含量进行了检测分析。共检测出15种氨基酸,酸牦牛乳的氨基酸总量(856.60±321.77mmol/L)高于酸黄牛乳(223.40±61.58mmol/L)。两种传统发酵乳中酸牦牛乳的Phe、Tyr、Val、Ile、Lys、His、Asp、Ser、Gly、Arg、Ala、Cys含量显著高于酸黄牛乳。结果表明,酸牦牛乳中的氨基酸营养优于酸黄牛乳,是西藏高原牧民的主要氨基酸摄取来源。更多还原

【Abstract】 Through precolumn derivatization-reversed phase high performance liquid chromatographic (Re-HPLC) method, the content of amino acid from twenty-nine traditional fermented yak milk (kurut) and fifteen traditional fermented yellow cattle milk samples were analyzed. Fifteen amino acid were detected in all samples. The result showed that the total content of amino acid in kurut(856.60±321.77mmol/L)was higher than that in fermented yellow cattle milk(223.40±61.58mmol/L). In the kurut, Phe, Tyr, Val, Ile, Lys, His,Asp, Ser, Gly,Arg,Ala, Cys were significant higher. It confirmed that the kurut was better for amino acid nutrition. It was the foremost source of amino acid for Tibetans.更多还原