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投稿时间：2014-10-10
投稿时间：2014-10-10
中文摘要: 通过相关的分析方法，分别对高压蒸煮工艺、低温冷冻工艺制备的牛腿骨、肋骨、椎骨骨粉中的钙磷含量、水分含量、溶解度和钙的生物利用率进行分析测定。结果显示：牛骨粉中钙含量高达17%～28%；磷的含量为3%～7%；水分含量较低，为0.9%～1.6%；溶解度为11%～25%；钙的生物利用率较高，为21%～38%。并将测定结果分别与鹿骨粉、市场上的牦牛骨粉固体颗粒的相应成分进行比较，结果表明：牛骨粉中的钙含量略高于鹿骨粉，磷含量、水分含量、溶解度和钙生物利用率都比较接近；比较蒸煮与冷冻两种工艺，结果显示：冷冻法制得的骨粉的钙磷含量、生物利用率较高，水分含量和溶解度都较低。
Abstract:Through correlation analysis methods，calcium and phosphorus content，moisture content，solubility and bioavailability of calcium in bovine leg bones，ribs，vertebrae powder produced by High pressure cooking process and freezing process，respectively，have been measured and analyzed.The results showed thatcalcium contentin bovine bone powder was as high as 17%-28%；phosphorus content was 3%-7%；moisture content was low，from 0.9%to 1.6%；solubility was 11%-25%；calcium bioavaila bility was up to 21%-38%.And compared with the corresponding components of deer bone and the solid particles yak bone powder from the market，bovine bone calcium contentis a little higher than deer bone's；phosphorus content，moisture content，solubility and bioavailability of calcium are close.Compared the cooking with freezing process，it can be obtained that both calcium and phosphorus bioavailability in bone powder made from freezing process are higher；and thatboth moisture contentand solubility are as low as cooking process.
文章编号：201612002 中图分类号： 文献标志码：
基金项目:安徽省科技攻关项目（1301032168）
| Author Name | Affiliation |
| XIAO Hou-rong，YANG Hong，WANG Shan-shan | Department of Biological and Environmental Engineering，Hefei University，Hefei230601，Anhui，China |
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