Chemical Composition of Bovine Colostrum

Chemical compositions of bovine colostrum and their change after parturition were studied.Fat,total protein,whey proteins,ash and total solid were higher than those in milk and decreased as lactation time was increased.Lactose was lower than that in milk and moresed with the increase of lactation time.Whey proteins of colostrum such as Ig,β-Lg,BSA,Lf and LP were obviously higher than those in milk and dccrcascd as lactation time was increased.There were high unsaturated fatty acids in colostrum compared with bovine milk.Na,Cl,Fe,Zn,Cr and Mg in colostrum were higher than those in milk.They fell as lactation time was increased.I,K,P,Mn and Cu increased with the increase of lactation time.Co,As and Pb were not dctccrcd by ICP method.

Larvae of mealworm(Tenebrio molitor L.)as European novel food

For centuries, insects have been used as food due to their availability and easiness in raising that is much less burdensome for environment than animal husbandry breeding. Mealworm (Tenebrio molitor L.) is a store-pest of which larvae are consumed by people. The aim of the work was to determine the nutritional value of larvae of mealworm (Tenebrio molitor L.). The material was a three-month-old mealworm larva 25 -30 mmin length. Larvae were boiled for 3 min and next dried in 60℃. Contents of water, ash, minerals, protein, fat and fat acids profile have been determined. Fresh larvae contained 56% of water, 18% of total protein, 22% of total fat and 1.55% of ash. High contents of minerals were found in the larvae: magnesium (87.5 mg/100g), zinc (4.2 mg/100g), iron (3.8 mg/100g), copper (0.78 mg/100g) and manganese (0.44 mg/100g). The proportion of n-6/n-3 fatty acids was very advantageous and amounted to 6.76. Larvae powder contained twice higher content of protein, fat, ash and minerals. Larva of mealworm is a valuable source of nutrients in amounts more profitable for human organism than traditional meat food. Powdered larva is a high-grade product to be applied as a supplement to traditional meals.

基于主成分分析和判别分析对花鹿茸和马鹿茸9类化学成分对比研究

目的为研究花鹿茸和马鹿茸化学成分的差异,以多种化学成分为指标综合评价花鹿茸和马鹿茸的品质,并通过判别分析试图寻找以化学成分为指标区分花鹿茸和马鹿茸的简单有效的方法。方法采用多种分析技术方法,测定并比较了花鹿茸、马鹿茸中多糖、粗蛋白、胶原蛋白、硫酸软骨素、氨基酸、脂肪酸、矿质元素、生物胺、核苷9类化学成分的含量差异,并用SPSS 24.0进行主成分分析(principal component analysis,PCA)和判别分析。结果多糖、粗蛋白、氨基酸、胶原蛋白、脂肪酸、矿质元素、核苷、硫酸软骨素和生物胺在花鹿茸中质量分数分别为9.51、518.58、527.74、223.12、13.28、138.36、2.51、2.12mg/g和70.75mg/kg;在马鹿茸中质量分数分别为8.61、669.39、594.84、258.91、9.20、82.62、1.22、1.96 mg/g和136.02 mg/kg。PCA结果显示花鹿茸的综合得分高于马鹿茸。结论分别以9类化学成分总量、17种氨基酸、37种脂肪酸、10种生物胺、13种核苷为变量,通过判别分析建立的判别函数可将花鹿茸和马鹿茸进行分类,说明以化学成分为变量区分花鹿茸和马鹿茸具有一定的可行性,可为今后花鹿茸和马鹿茸质量标准体系的建立提供参考。