广西水牛奶和荷斯坦牛奶中蛋白质和氨基酸的含量及组成分析
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摘要
目的研究广西区内生水牛奶和荷斯坦生牛奶中蛋白质、氨基酸含量及其组成特性,分析水牛奶和荷斯坦牛奶的差异。方法采用盐酸水解法处理牛奶样品,通过氨基酸自动分析仪测定氨基酸含量,分析水牛奶和荷斯坦牛奶氨基酸的含量和组成;通过凯氏定氮法测定牛奶中蛋白质含量。结果 18份牛奶样品中蛋白质、氨基酸的测定结果表明,生水牛奶的蛋白质和氨基酸含量均高于荷斯坦生牛奶,而水牛奶和荷斯坦牛奶中各氨基酸含量占氨基酸总量的比值相近。结论该方法为广西生水牛奶和荷斯坦生牛奶的鉴别提供参考。
Objective To study the protein and amino acid content and composition characteristics of raw buffalo milk and raw holstein milk in Guangxi, and analyze the difference between raw buffalo milk and raw holstein milk. Methods The milk samples were treated by hydrochloric acid hydrolysis method, the amino acid content was determined by amino acid automatic analyzer, and the content and composition of amino acids in buffalo and holstein milk were analyzed. The protein content in milk was determined by Kjeldahl nitrogen determination method. Results The determination results of protein and amino acid in 18 milk samples showed that the content of protein and amino acid in buffalo milk in Guangxi was higher than that in holstein milk, the ratio of amino acid content to the total amount of amino acids in buffalo milk and holstein milk was similar. Conclusion This method provides reference for the identification of raw buffalo milk and raw holstein milk in Guangxi.
Objective To study the protein and amino acid content and composition characteristics of raw buffalo milk and raw holstein milk in Guangxi, and analyze the difference between raw buffalo milk and raw holstein milk. Methods The milk samples were treated by hydrochloric acid hydrolysis method, the amino acid content was determined by amino acid automatic analyzer, and the content and composition of amino acids in buffalo and holstein milk were analyzed. The protein content in milk was determined by Kjeldahl nitrogen determination method. Results The determination results of protein and amino acid in 18 milk samples showed that the content of protein and amino acid in buffalo milk in Guangxi was higher than that in holstein milk, the ratio of amino acid content to the total amount of amino acids in buffalo milk and holstein milk was similar. Conclusion This method provides reference for the identification of raw buffalo milk and raw holstein milk in Guangxi.
引文
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[2]杨莉丽,袁倬斌,孙汉文.氨基酸分离分析方法与衰老和疾病关系的研究[J].中国科学院研究生院学报,2001,18(1):85-89.Yang LL,Yuan ZZ,Sun HW.Study on the relationship between amino acid separation and disease[J].J Univ Chin Acad Sci,2001,18(1):85-89.
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[9]戴江河,石昭意,潘斌,等.水牛奶营养与功能研究进展[J].中国奶牛,2017,6:10-13.Dai JH,Shi ZY,Pan B,et al.Research progress on nutrition and function of buffalo milk[J].China Dairy Catt,2017,6:10-13.
[10]郭艳霞,梁辛,李孟伟,等.冬春两季水牛乳和娟珊牛乳品质的比较与评价[J].中国乳品工业,2018,46(6):19-23.Guo YX,Liang X,Li MW,et al.Comparation and evaluation of milk quality of buffalo and jersey cattle in winter and spring[J].China Dairy Ind,2018,46(6):19-23.
[11]Ahmad S,Gaucher I,Rousseau F,et al.Effects of acidification on physic-chemical characteristics of buffalo milk:Acomparison with cow’s milk[J].Food Chem,2008,106(1):11-17.
[12]谢秉锵,瓦云超,伍云,等.水牛乳资源及其理化特性研究进展[J].中国乳品工业,2018,46(11):22-25,44.Xie BQ,Wa YC,Wu Y,et al.Research progress of buffalo milk resources and their physical and chemical characteristics[J].China Dairy Ind,2018,46(11):22-25,44.
[13]范丽霞,李腾,赵善仓,等.四种生鲜乳营养成分的比较分析[J].中国食物与营养,2018,24(9):57-61.Fan LX,Li T,Zhao SC,et al.Comparative analysis of the nutrition components of four kinds of fresh milk[J].Food Nutr China,2018,24(9):57-61.
[14]GB 5009.124-2016食品安全国家标准食品中氨基酸的测定[S].GB 5009.124-2016 National food safety standard-Determination of amino acids in foods[S].
[15]GB 5009.5-2016食品安全国家标准食品中蛋白质的测定[S].GB 5009.5-2016 National food safety standard-Determination of proteins in foods[S].
[2]杨莉丽,袁倬斌,孙汉文.氨基酸分离分析方法与衰老和疾病关系的研究[J].中国科学院研究生院学报,2001,18(1):85-89.Yang LL,Yuan ZZ,Sun HW.Study on the relationship between amino acid separation and disease[J].J Univ Chin Acad Sci,2001,18(1):85-89.
[3]王娟,张庆合,王志华,等.反相高效液相色谱法测定牛奶中的主要蛋白质[J].分析化学研究简报,2009,37(11):1667-1670.Wang J,Zhang QH,Wang ZH,et al.Determination of major bovine milk proteins by reversed phase high performance liquid chromatography[J].Anal Chem Res Bull,2009,37(11):1667-1670.
[4]张娟霞,孙鹏,杨永新,等.不同牛场泌乳早期奶牛春季和夏季牛奶氨基酸含量的比较分析[J].中国畜牧兽医,2013,40(4):99-104.Zhang JX,Sun P,Yang YX,et al.Comparative analysis of amino acid content in spring and summer milk of early lactation cows from different dairy farms[J].China Anim HusbVeter Med,2013,40(4):99-104.
[5]丁永胜,牟世芬.氨基酸的分析方法及其应用发展[J].色谱,2004,22(3):210-215.Ding YS,Mou SF.Development of analytical methods for amino acids and their application[J].Chin J Chromatogr,2004,22(3):210-215.
[6]Ahmad S,Anjum FM,Huma N,et al.Composition and physic-chemical characteristics of bullafo milk with particular emphasis on lipids,proteins,minerals,enzymes and vitamins[J].J Anim Plant Sci,2013,23:62-74.
[7]Han X,Lee FL,Zhang LW,et al.Chemical composition of water buffalo milk and its low-fat symbiotic yogurt development[J].Funct Foods Health Dis,2012,2(4):86-106.
[8]Rosati A,Vleck LDV.Estimation of genetic parameters for milk,fat,protein and mozzarella cheese production for the Italian river buffalo Bubalus bubalis,population[J].Livest Prod Sci,2002,74(2):185-190.
[9]戴江河,石昭意,潘斌,等.水牛奶营养与功能研究进展[J].中国奶牛,2017,6:10-13.Dai JH,Shi ZY,Pan B,et al.Research progress on nutrition and function of buffalo milk[J].China Dairy Catt,2017,6:10-13.
[10]郭艳霞,梁辛,李孟伟,等.冬春两季水牛乳和娟珊牛乳品质的比较与评价[J].中国乳品工业,2018,46(6):19-23.Guo YX,Liang X,Li MW,et al.Comparation and evaluation of milk quality of buffalo and jersey cattle in winter and spring[J].China Dairy Ind,2018,46(6):19-23.
[11]Ahmad S,Gaucher I,Rousseau F,et al.Effects of acidification on physic-chemical characteristics of buffalo milk:Acomparison with cow’s milk[J].Food Chem,2008,106(1):11-17.
[12]谢秉锵,瓦云超,伍云,等.水牛乳资源及其理化特性研究进展[J].中国乳品工业,2018,46(11):22-25,44.Xie BQ,Wa YC,Wu Y,et al.Research progress of buffalo milk resources and their physical and chemical characteristics[J].China Dairy Ind,2018,46(11):22-25,44.
[13]范丽霞,李腾,赵善仓,等.四种生鲜乳营养成分的比较分析[J].中国食物与营养,2018,24(9):57-61.Fan LX,Li T,Zhao SC,et al.Comparative analysis of the nutrition components of four kinds of fresh milk[J].Food Nutr China,2018,24(9):57-61.
[14]GB 5009.124-2016食品安全国家标准食品中氨基酸的测定[S].GB 5009.124-2016 National food safety standard-Determination of amino acids in foods[S].
[15]GB 5009.5-2016食品安全国家标准食品中蛋白质的测定[S].GB 5009.5-2016 National food safety standard-Determination of proteins in foods[S].
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