肉类研究
肉類研究
육류연구
MEAT RESEARCH
2012年
4期
46-50
,共5页
胡文锦%蔡朝霞%靳国峰%金永国%马美湖
鬍文錦%蔡朝霞%靳國峰%金永國%馬美湖
호문금%채조하%근국봉%금영국%마미호
鸡鸭肉%寒热属性%环境
鷄鴨肉%寒熱屬性%環境
계압육%한열속성%배경
chicken and duck meat%cold and hot properties%environment
鸡鸭肉是常见的肉类食物,表现出与植物类食物和中药相似的寒热属性。在不同环境中生长的鸡和鸭,其营养成分具有较大差异,其寒热属性也可能会受到影响。通过对植物类寒热属性分子基础的分析探讨,找到适合于鸡鸭肉寒热属性物质基础的研究方法,对于人们合理食用和利用鸡鸭肉具有重要作用。
鷄鴨肉是常見的肉類食物,錶現齣與植物類食物和中藥相似的寒熱屬性。在不同環境中生長的鷄和鴨,其營養成分具有較大差異,其寒熱屬性也可能會受到影響。通過對植物類寒熱屬性分子基礎的分析探討,找到適閤于鷄鴨肉寒熱屬性物質基礎的研究方法,對于人們閤理食用和利用鷄鴨肉具有重要作用。
계압육시상견적육류식물,표현출여식물류식물화중약상사적한열속성。재불동배경중생장적계화압,기영양성분구유교대차이,기한열속성야가능회수도영향。통과대식물류한열속성분자기출적분석탐토,조도괄합우계압육한열속성물질기출적연구방법,대우인문합리식용화이용계압육구유중요작용。
Chicken and duck meat are common in our life, which showed different cold and hot properties, similar to plant-based food and traditional Chinese medicine. Chicken and duck bred in different environment have different nutrition constituent, with their cold and hot porpertise probably influenced. By analyzing the cold and hot properties of plants at the molecular level, the suitable methods for composition determination was proposed in this study, which will play an important role in reasonable use and consumption of chicken and duck.
