Analysis and evaluation of the components and flavouring substances in Alpaca meat | 羊驼肉成分分析及评价

中国人. 为分析羊驼肉营养成分、矿物质元素及维生素，采集9头羊驼肉，用常规方法测定常量营养素，等离子体发射光谱法分析矿物元素，氨基酸分析法测定氨基酸，高效液相色谱法（HPLC）测定维生素。结果显示，羊驼肉蛋白质含量高，占原样基础的25．6%；矿物质含量为1.9%、尤以钾、磷和钠含量最多，钙、镁、锌含量也较高；维生素含量丰富，其中VC含量最高，脂溶性VE含量也较高；羊驼肉中含有17种氨基酸，其中7种人体必需氨基酸（赖氨酸、苯丙氨酸、蛋氨酸、苏氨酸、异亮氨酸、亮氨酸、缬氨酸）占肌肉（干样）总量的31.64%，4种鲜味氨基酸（谷氨酸、丙氨酸、甘氨酸和天冬氨酸）占肌肉（干样）总量的31.61%，谷氨酸含量高达13.12%，赖氨酸含量较高（7.47%），缺乏色氨酸，是一种优质的肉类资源。

英语. In order to analyze the nutritional components, mineral elements and the vitamine content of the Alpaca meat. The raw meat was collected from the nine white Alpaca; Macronutrients was detected by routine methods; Mineral elements were analysed by inductively coupled plasma mission spectrometry; Amino acid was detected by amino acid analyzer; the Vitamine was analysed by HPLC. The result displayed, Alpaca meat protein content was high, accounting for 25.6% (original sample); Mineral content was 1.9%, most especially in potassium, phosphorus and sodium, calcium, magnesium, zinc content were also higher; Vitamin content was rich, the highest content of VC, fat-soluble VE content were also higher; Alpaca meat contains 17 kinds of amino acids, of which 7 kinds of essential amino acid (lysine, phenylalanine, methionine, threonine, isoleucine, leucine, valine) accounted for 31.64% (dry sample), four kinds of umami amino acid (glutamic acid, alanine, glycine and aspartic acid) accounted for 31.61% (dry sample); Especially the glutamate content as high as 13.12%, lysine content was higher (7.47%), lacking of tryptophan. So that it is an excellent meat resource.