类乌齐牦牛肉矿质元素含量差异性分析

杨小俊; 张唐伟; 次仁德吉; 张一帆; 吴雪莲

doi:10.13386/j.issn1002-0306.2023020293

类乌齐牦牛肉矿质元素含量差异性分析

Analysis on the Difference of Mineral Element Content in Yak Meat

摘要

摘要: 目的：分析西藏昌都市类乌齐县牦牛肉中矿质元素的含量差异性。方法：本研究以西藏昌都市类乌齐县（卡玛多乡、类乌齐镇、伊日乡、长毛岭乡、岗色乡、桑多镇、宾达乡、尚卡乡、甲桑卡乡、吉多乡）431份牦牛肉为研究对象。采用微波消解-电感耦合等离子体质谱法测定牦牛肉中的K、Na、Ca、Mg、Se、Sr、Mn、Zn、Fe等9种矿质元素含量。分析不同地域、不同部位牦牛肉中矿质元素含量的差异性。结果：类乌齐牦牛肉不同部位矿质元素存在极显著差异（P<0.01）；类乌齐牦牛肉臀部肉中Ca、Se元素存在极显著差异（P<0.01），Zn、Fe元素存在显著差异（P<0.05）；类乌齐牦牛肉前腿肉中K、Na、Ca、Mg、Se、Mn元素存在显著差异（P<0.05）；类乌齐牦牛肉后腿肉中K、Mg、Se、Zn元素存在极显著差异（P<0.01），Na、Ca存在显著差异（P<0.05）；类乌齐牦牛肉里脊肉中K、Na、Mg元素存在极显著差异（P<0.01），Ca、Mn、Zn元素存在显著差异（P<0.05）；类乌齐牦牛肉腱子肉中K、Mn存在显著差异（P<0.05），Sr、Zn、Fe元素存在极显著差异（P<0.01）；类乌齐牦牛肉牛腩肉中Ca、Fe元素存在显著差异（P<0.05）。结论：不同地区的牦牛肉K、Na、Mg含量均较高，Ca、Zn、Fe次之，Se、Sr、Mn含量较低。不同部位牦牛肉矿质元素中里脊肉K、Na、Mg，牛腩Ca，后腿Se，臀肉Sr、Mn，腱子Zn、Fe具备含量和品质优势。

Abstract: Objective: Analyze the differences in mineral element content in yak meat from Leiwuqi County, Changdu City, Tibet. Methods: This study focused on 431 yak meat samples from Leiwuqi County, Xizangchang City, including (Kamado Township, Leiwuqi Township, Yiri Township, Changmaoling Township, Gangse Township, Sangdo Township, Binda Township, Shangka Township, Jiasangka Township, Jiduo Township). The contents of K, Na, Ca, Mg, Se, Sr, Mn, Zn and Fe in yak meat were determined by microwave digestion ICP-MS. The difference of mineral element content in yak meat from different regions and parts were analyzed. Results: There were extremely significant differences in mineral elements in different parts of the meat of similar Uqi yaks (P<0.01). Extremely significant differences in Ca and Se elements (P<0.01) and significant differences in Zn and Fe elements (P<0.05). There were significant differences in K, Na, Ca, Mg, Se, and Mn elements (P<0.05), extremely significant differences in K, Mg, Se, Zn elements (P<0.01), and significant differences in Na and Ca (P<0.05). There were extremely significant differences in K, Na, and Mg elements (P<0.01), significant differences in Ca, Mn, and Zn elements (P<0.05). There were significant differences in K and Mn (P<0.05), extremely significant differences in Sr, Zn, and Fe elements (P<0.01), and significant difference in Ca and Fe elements (P<0.05). Conclusion: Yak meat from different regions had higher levels of K, Na, and Mg,Ca, Zn, and Fe take second place, the content of Se, Sr, and Mn was relatively low. The mineral elements in different parts of yak meat included K, Na, Mg in tenderloin, Ca in brisket, Se in hind legs, Sr, Mn in buttocks, and Zn, Fe in tendons, which had advantages in content and quality.