梅花鹿红茸与黑茸的营养成分对比分析

Comparative Analysis of Nutritional Components between Red and Black Antler of Sika Deer

比较梅花鹿红茸与黑茸营养成分的差异,为评估两种茸的质量等级、指导鹿茸市场价格和育种方向提供参考。本研究参照国家食品检测标准以及文献中的方法测定两种茸的水分、灰分、蛋白质、粗脂肪、多糖、胶原蛋白和17种氨基酸的含量。结果表明,红茸与黑茸中水分、灰分、粗脂肪、蛋白质和多糖的含量无显著差异(P>0.05);红茸中的胶原蛋白含量显著高于黑茸(P<0.05);黑茸中的总氨基酸含量显著高于红茸(P<0.05),黑茸中Asp、Thr、Glu、Val、Leu、Tyr和Phe的含量显著高于红茸(P<0.05),Ile和Lys的含量极显著高于红茸(P<0.01),红茸与黑茸中其余氨基酸含量无显著差异(P>0.05)。红茸比黑茸的胶原蛋白含量更高,而黑茸含有更丰富的氨基酸,尤其是人体必需氨基酸。

To compare the nutritional composition of red antler and black antler of sika deer,providing a reference for evaluating the quality grade of the two antler,guiding the market price of antler and the direction of sika deer breeding.In this study,the content of moisture,ash,protein,crude fat,polysaccharide,collagen and 17 amino acids of two kinds of mushrooms was determined according to the national food testing standards and the methods in the literature.The results show that there were no significant differences in the contents of water,ash,crude fat,protein and polysaccharide between red and black antler(P>0.05);the collagen content in red antler is significantly higher than that in black antler(P>0.05);the total amino acid content in black antler is significantly higher than that in red antler(P>0.05),the content of Asp,Thr,Glu,Val,Leu,Tyr,Phe in black antler is significantly higher than that of red antler(P>0.05),the content of Ile and Lys is significantly higher than that of red antler(P>0.01),there is no significant difference in the content of other amino acids in red antler and black antler(P>0.05).Red antler has higher collagen content than black antler,while black antler has more amino acids.