金川多肋牦牛乳成分的ICP-OES、GS-MS分析

Analysis of conventional ingredients,trace elements and fatty acid of Jinchuan multi-rib yak's milk

通过分析金川多肋牦牛乳的营养成分,为种质遗传特性及乳品加工研究积累资料.随机选取金川牦牛、麦洼牦牛泌乳期母牛各30头,采用ICP-OES测定乳矿物质含量,GS-MS测定脂肪酸含量,乳成分测试仪测定乳常规成分.结果显示:金川多肋牦牛乳常规成分的非脂固、蛋白质、密度、乳糖显著高于麦洼牦牛(P<0.01);金川多肋牦牛乳矿物质元素与麦洼牦牛差异不显著;脂肪酸中硬脂酸、亚油酸、油酸含量高于麦洼牦牛(P<0.05或P<0.01).金川多肋牦牛乳部分成分指标优于麦洼牦牛,具有一定特异性.

Jinchuan multiple-rib yak milk＇s nutritional components were analyzed to accumulate basic data for the study of yak genetic characteristics and dairy processing. ICP-OES, GS-MS, Milk compliment analyzers were used to measure milk trace element contents,ihtty acid and conventional ingredients of 30 Jinchuan multi-vertebrate Yaks and 30 Maiwa Yaks at lactation period. The results showed that Jinchuan yak milk＇s non-tht milk solids, protein, density, lactose were higher than Maiwa milk （P〈0.05）. The trace element of the two kinds of milk had no significant difference. The fatty acid Ci8：0, Ci8：2 were higher than Maiwa yak milk（P〈0.05）, while Cis：i had significant difference（P〈 0.01）. Some quality of Jinehuan yak milk is better than Maiwa＇s.