Yang Guowu, Zhang Juanxiang, Dai Rongfeng, Ma Xiaoyong, Huang Chun, Ren Wenwen, Ma Xiaoming, Lu Jianwei, Zhao Xue, Renqing Ji, Zha Lao, Guo Xian, Chu Min, La Yongfu, Bao Pengjia, Liang Chunnian
Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.
Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730000, China.
Foods. 2023 May 27;12(11):2172. doi: 10.3390/foods12112172.
This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer were used to detect the conventional nutrients, amino acids, and volatile flavor substances of 249 yak milks in Meiren grassland, Xiahe grassland, and Maqu grassland (hereinafter referred to as Meiren yak, Xiahe yak, and Maqu yak) in the Gannan area. The results showed that the fat content of Meiren yak milk was significantly higher than that of Maqu yak and Xiahe yak ( < 0.05). The protein content of Meiren yak milk was significantly higher than that of Xiahe yak ( < 0.05), but not significantly different from that of Maqu yak ( > 0.05). The casein content in the milk of Maqu yak was significantly higher than that of Meiren yak and Xiahe yak ( < 0.05). There was no significant difference in the lactose content of yak milk in the three regions ( > 0.05). The content of glutamic acid in the milk of Meiren yak, Xiahe yak, and Maqu yak was noticeably high, which was 1.03 g/100 g, 1.07 g/100 g, and 1.10 g/100 g, respectively. The total amino acid (TAA) content was 4.78 g/100 g, 4.87 g/100 g, and 5.0 g/100 g, respectively. The ratios of essential amino acids (EAA) and total amino acids (TAA) in the milk of Meiren yak, Xiahe yak, and Maqu yak were 42.26%, 41.27%, and 41.39%, respectively, and the ratios of essential amino acids (EAA) and nonessential amino acids (NEAA) were 73.19%, 70.28%, and 70.61%, respectively. In the yak milk samples collected from three different regions, a total of 34 volatile flavor compounds were detected, including 10 aldehydes, five esters, six ketones, four alcohols, two acids, and seven others. The main flavor substances qualitatively obtained from Meiren yak milk were ethyl acetate, n-valeraldehyde, acetic acid, heptanal, and n-hexanal. Xiahe yak milk mainly contains ethyl acetate, isoamyl alcohol, n-valeraldehyde, heptanal, and ethyl butyrate. Maqu yak milk mainly contains ethyl acetate, n-valeraldehyde, isoamyl alcohol, heptanal, ethyl butyrate, and n-hexanal. Principal component analysis showed that the flavor difference between Xiahe yak and Maqu yak was small, while the flavor difference between Xiahe yak, Maqu yak, and Meiren yak was large. The findings of this research can serve as a foundation for the future advancement and application of yak milk.
本研究旨在探究甘南不同地区牦牛奶的营养特性。采用牛奶成分分析仪、自动氨基酸分析仪和风味分析仪，对甘南地区美仁草原、夏河草原和玛曲草原（以下简称美仁牦牛、夏河牦牛和玛曲牦牛）的249份牦牛奶样的常规营养成分、氨基酸和挥发性风味物质进行检测。结果表明，美仁牦牛奶的脂肪含量显著高于玛曲牦牛和夏河牦牛（<0.05）。美仁牦牛奶的蛋白质含量显著高于夏河牦牛（<0.05），但与玛曲牦牛无显著差异（>0.05）。玛曲牦牛奶中的酪蛋白含量显著高于美仁牦牛和夏河牦牛（<0.05）。三个地区的牦牛奶乳糖含量无显著差异（>0.05）。美仁牦牛、夏河牦牛和玛曲牦牛奶中的谷氨酸含量均较高，分别为1.03 g/100 g、1.07 g/100 g和1.10 g/100 g。总氨基酸（TAA）含量分别为4.78 g/100 g、4.87 g/100 g和5.0 g/100 g。美仁牦牛、夏河牦牛和玛曲牦牛奶中必需氨基酸（EAA）与总氨基酸（TAA）的比值分别为42.26%、41.27%和41.39%，必需氨基酸（EAA）与非必需氨基酸（NEAA）的比值分别为73.19%、70.28%和70.61%。在采集的来自三个不同地区的牦牛奶样中，共检测到34种挥发性风味化合物，包括10种醛类、5种酯类、6种酮类、4种醇类、2种酸类和7种其他化合物。从美仁牦牛奶中定性得到的主要风味物质为乙酸乙酯、正戊醛、乙酸、庚醛和正己醛。夏河牦牛奶主要含有乙酸乙酯、异戊醇、正戊醛、庚醛和丁酸乙酯。玛曲牦牛奶主要含有乙酸乙酯、正戊醛、异戊醇、庚醛、丁酸乙酯和正己醛。主成分分析表明，夏河牦牛和玛曲牦牛之间的风味差异较小，而夏河牦牛、玛曲牦牛和美仁牦牛之间的风味差异较大。本研究结果可为牦牛奶的进一步开发和应用提供依据。
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