新疆双峰驼驼乳成分及特性分析

Analysis of the Composition and Property of Xinjiang Bactrian Camel Milk

本研究对15峰新疆双峰驼驼乳的化学成分、物理指标、氨基酸组成及5种脂肪酸占总脂肪酸的比例进行分析测定。结果表明,新疆双峰驼驼乳含蛋白质3.6%、脂肪6.2%、乳糖4.91%、灰分0.98%;每100g驼乳含钙144.2mg、磷106.8mg,钙磷比为1.35;驼乳的相对密度为1.035,酸度为20.94oT,冰点为-0.576℃;驼乳中8种人体必需氨基酸占总氨基酸的44.92%,5种长链脂肪酸占总脂肪酸的75.83%,其中亚油酸和亚麻酸分别占4.42%和1.43%。

The chemical components, physical indexes, amino acid composition and the ratio of 5 kinds of fatty acids to the total fatty acids of Xinjiang Bactrian camel milk were investigated. The results showed that the percent of protein, fat, lactose and ash in the camel milk was 3.6%, 6.2%, 4.9%, and 0.98%, respectively. There was 144.2mg of Ca and 106.8mg of P in per 100g camel milk, the ratio of Ca/P was 1.35. The camel milk’s relative density, acidity and freezing point was 1.035, 20.9°T and -0.576℃, respectively. There had 8 kinds of essential amino-acid in the camel milk, and the percent was 44.92%of the total amino acid. The percent of 5 kinds long-chain fatty acid was 75.83%of the total fatty acids, and the percent of the linoleic acid and linolenic acid was 4.42%and 1.43%respectively.