| 西藏不同海拔牦牛奶渣营养、风味特性及抗氧化活性研究 |
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| 引用本文： | 杨飞艳,罗章,谢司伟,刘春爱,黄文阳,孙术国.西藏不同海拔牦牛奶渣营养、风味特性及抗氧化活性研究[J].食品工业科技,2021,42(11):81-88. |
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| 作者姓名： | 杨飞艳 罗章 谢司伟 刘春爱 黄文阳 孙术国 |
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| 作者单位： | 1.中南林业科技大学食品科学与工程学院，湖南长沙 4100042.西藏农牧学院食品科学学院，西藏林芝 860000 |
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| 基金项目： | 国家重点研发计划项目（2018YFD0400102）；西藏自治区重点科研项目（XZ201901NA04）；长沙市食品贮藏保鲜工程技术研究中心（kq1901146） |
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| 摘 要： | 本研究分析西藏海拔2500~2800 m奶渣NA、海拔3500~4000 m奶渣NB和海拔4300 m以上奶渣NC的物理、营养、风味特性以及抗氧化活性。结果表明，海拔对牦牛奶渣物理、营养、风味以及抗氧化活性影响明显。相较于奶渣NA和NB，高海拔奶渣NC的平均蛋白质含量（71.00 g/100 g）、维生素A含量（3.52 μg/100 g）、维生素E含量（0.33 mg/100 g）、维生素D3含量（0.66 μg/100 g）、铁元素含量（55.51 g/kg）、总氨基酸含量（79.32 g/100 g）和必需氨基酸含量（36.40 g/100 g）最高。相较于奶渣NA和NC，奶渣NB极值温度（129.68 ℃）最低，而tanδ最高，说明奶渣NB流动性最佳。牦牛奶渣挥发性组成主要是醛类（最小相对百分含量Vmin>30%），奶渣NA和NB主要挥发性成分是壬醛，呈现玫瑰花香，奶渣NC主要挥发性成分是己醛，呈现青草花香，其它成分包括酸类、烯烃类和醇类等；牦牛奶渣具有较好抗氧化活性，奶渣NC具有最强DPPH自由基清除能力，奶渣NA具有最强过氧化氢清除能力。
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| 关 键 词： | 牦牛 奶渣 海拔 风味特性 抗氧化活性 |
| 收稿时间： | 2020-09-27 |
Study on Nutrition,Flavor Characteristics and Antioxidant Activity of Yak Milk Dregs at Different Elevations in Tibet |
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| YANG Feiyan,LUO Zhang,XIE Siwei,LIU Chun’ai,HUANG Wenyang,SUN Shuguo.Study on Nutrition,Flavor Characteristics and Antioxidant Activity of Yak Milk Dregs at Different Elevations in Tibet[J].Science and Technology of Food Industry,2021,42(11):81-88. |
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| Authors: | YANG Feiyan LUO Zhang XIE Siwei LIU Chun’ai HUANG Wenyang SUN Shuguo |
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| Affiliation: | 1.Faculty of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China2.Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China |
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| Abstract: | The physical, nutritional, flavor and antioxidant characteristics of yak milk dregs (NA, NB, and NC) obtained from three different elevations (2500~2800 m; 3500~4000 m; above 4300 m) in Tibet were analyzed in this study. The results showed that the elevation had obvious effects on the physical, nutritional, flavor characteristics and antioxidant activity of yak milk dregs. Among the three yak milk dregs, NC had the highest contents of proteins (71.00 g/100 g), vitamin A (3.52 μg/100 g), vitamin E (0.33 mg/100 g), vitamin D3 (0.66 μg/100 g), iron element (55.51 g/kg), total amino acid (79.32 g/100 g) and essential amino acid (36.40 g/100 g). The extreme temperature of NB (129.68 ℃) was significantly lower than those of NA and NC; its tan δ was higher than those of NA and NC, which indicated that NB had the strongest liquidity. The volatile components of yak milk residue were mainly aldehydes (Vmin > 30%). The main volatile component of both NA and NB was nonanal, which gave the scent of rose flowers of milk dregs; while the main volatile component of milk dregs NC was hexanal, which led to the scent of grass of milk dregs. Other ingredients in Yak milk dregs include acids, olefins, alcohols, etc. Yak milk dregs had good antioxidant activity. Among the three yak milk dregs, NC had the strongest DPPH free radical scavenging ability, and NA had the strongest peroxide scavenging ability. |
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