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牦牛肉品质分析技术研究进展 |
Progress of yak meat quality analysis technology |
投稿时间:2025-03-31 修订日期:2025-05-28 |
DOI: |
中文关键词: 牦牛肉 分析技术 真伪鉴别 品质评估 发展趋势 |
英文关键词:yak meat analytical technique authenticity testing quality assessment growing trend |
基金项目:国家自然科学(21105125);过程分析与控制四川省高校重点实验室开放基金(GCFX2024003);天津市大学生创新创业训练计划项目(202410058086)。 |
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中文摘要: |
牦牛肉因具备高蛋白、低脂肪、富含多种氨基酸等特点,市场需求持续增长。然而,牦牛产业发展受阻,养殖成本高、产量低,且市场上牦牛肉掺假现象严重。因此,发展了一系列牦牛肉品质分析的方法。本综述系统总结了近二十年用于牦牛肉品质分析的技术,包括色谱、生物和光谱技术。其中色谱、质谱及色质联用技术可有效分析牦牛肉成分与结构;生物技术中的PCR技术、DNA测序技术等在物种鉴定、基因分析中应用广泛,免疫分析法能有效检测牦牛肉兽药残留,LAMP法可用于牦牛肉掺假检测;光谱技术在牦牛肉成分分析、新鲜度和产地鉴别等方面效果显著。化学计量学与光谱技术的结合有望实现牦牛肉成分的快速分析与准确鉴别,推动牦牛品质分析朝着绿色、无损、智能方向发展。 |
英文摘要: |
Yak meat is characterized by high protein, low fat, rich in many kinds of amino acids and other characteristics, the market demand continues to grow. However, the development of the yak industry has been hampered by high farming costs, low yields, and serious adulteration of yak meat on the market. As a result, a series of methods for yak meat quality analysis have been developed. This review systematically summarizes the techniques used for yak meat quality analysis in the last two decades, including chromatographic, biological and spectroscopic techniques. Among them, chromatography, mass spectrometry and color-mass spectrometry can effectively analyze the composition and structure of yak meat; PCR technology and DNA sequencing technology in biotechnology are widely used in species identification and genetic analysis; immunoassay can effectively detect the residues of veterinary drugs in yak meat, and LAMP can be used for the detection of adulteration of yak meat; spectroscopic technology is effective in the analysis of the composition of yak meat, and in the identification of freshness and origin of yak meat. The combination of chemometrics and spectroscopic techniques is expected to realize the rapid analysis and accurate identification of yak meat composition, and to promote the development of yak quality analysis in the direction of green, non-destructive and intelligent. |
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