羊驼肉成分分析及评价

Analysis and Evaluation of the Components and Flavouring Substances in Alpaca Meat

为分析羊驼肉营养成分、矿物质元素及维生素,采集9头羊驼肉,用常规方法测定常量营养素,等离子体发射光谱法分析矿物元素,氨基酸分析法测定氨基酸,高效液相色谱法(HPLC)测定维生素。结果显示,羊驼肉蛋白质含量高,占原样基础的25.6%;矿物质含量为1.9%、尤以钾、磷和钠含量最多,钙、镁、锌含量也较高;维生素含量丰富,其中VC含量最高,脂溶性VE含量也较高;羊驼肉中含有17种氨基酸,其中7种人体必需氨基酸(赖氨酸、苯丙氨酸、蛋氨酸、苏氨酸、异亮氨酸、亮氨酸、缬氨酸)占肌肉(干样)总量的31.64%,4种鲜味氨基酸(谷氨酸、丙氨酸、甘氨酸和天冬氨酸)占肌肉(干样)总量的31.61%,谷氨酸含量高达13.12%,赖氨酸含量较高(7.47%),缺乏色氨酸,是一种优质的肉类资源。

In order to analyze the nutritional components, mineral elements and the vitamine content of the Alpaca Meat. The raw meat was collected from the nine white Alpaca; Macronutrients was detected by routine methods;Mineral ele ments were analysed by inductively coupled plasma mission spectrometry;Amino acid was detected by amino acid analyzer;the Vitamine was analysed by HPLC. The result displayed, Alpaca meat protein content was high, accounting for 25.6 % （original sample）; Mineral content was 1.9 V00, most especially in potassium, phosphorus and sodium, calcium, magnesium, zinc content were also higher; Vitamin content was rich, the highest content of VC, fat--soluble VE con tent were also higher; Alpaca meat contains 17 kinds of amino acids, of which 7 kinds of essential amino acid （lysine, phenylalanine, methionine, threonine, isoleucine, leucine, valine） accounted for 31.64% （dry sample）, four kinds of umami amino acid （glutamic acid, alanine, glycine and aspartic acid） accounted for 31.61% （dry sample）; Especially the glutamate content as high as 13.12%, lysine content was higher （7.47%）, lacking of tryptophan. So that it is an excellent meat resource.