Abstract: The purpose of this study was to investigate the effects of geographical origin, dairy animal species and fermentation on the contents of mineral elements (calcium, iron and zinc), vitamin A and vitamin E in milk from minor dairy species (horse, camel and yak). In total, 86 samples of fresh and fermented milk were collected in main pastoral areas of Xinjiang, Inner Mongolia, Qinghai and Gansu in western China. The contents of mineral elements and vitamins in these samples were determined and by inductively coupled plasma mass spectrometry (ICP-MS) and high performance liquid chromatography (HPLC), respectively. The results showed that: 1) There was no significant difference in the contents of calcium, iron and zinc in fresh horse milk between Xinjiang and Inner Mongolia (P > 0.05), whereas there was a significant difference in the contents of calcium and iron in fresh camel milk between the two pastoral areas, as well as in the contents of iron and zinc in fresh yak milk between Gansu and Qinghai (P < 0.05); the contents of vitamins A and E were higher in fresh camel milk from Xinjiang than Inner Mongolia, as well as in fresh yak milk from Qinghai than Gansu (P < 0.05). 2) There were significant differences in calcium, iron and zinc contents among dairy animal species with significantly higher levels for each element being observed in yak milk than in camel milk and horse milk (P < 0.05); likewise, significant inter-species differences in the contents of vitamin A and E in milk were found (P < 0.05); the contents of both vitamins were slightly higher in horse milk from Inner Mongolia than Xinjiang (P > 0.05). 3) Fermentation had no significant effect on mineral element contents in milk. The content of vitamin E in fermented horse milk was significantly higher than in fresh horse milk (P < 0.05), and the contents of vitamins A and E in fresh milk from the other species decreased in varying degrees after fermentation.

Key words: horse milk; camel milk; yak milk; traditional fermented milk; mineral elements; vitamin

摘要： 探讨地域、乳种、发酵因素对西部小品种鲜乳（马乳、驼乳、牦牛乳）及其传统发酵酸乳中钙（Ca）、铁 （Fe）、锌（Zn）矿物元素和VA、VE含量的影响。在新疆、内蒙古、青海及甘肃主要牧区采集鲜马乳、鲜驼乳、鲜 牦牛乳及其传统发酵酸乳共86 份，采用电感耦合等离子体质谱仪和高效液相色谱仪分别测定乳中矿物元素及VA、VE 含量，并进行差异性分析。结果表明：1）地域因素影响：新疆、内蒙古牧区鲜马乳中Ca、Fe、Zn含量无显著差异 （P＞0.05），新疆、内蒙古牧区鲜驼乳Ca、Fe含量有显著差异，甘肃、青海牧区鲜牦牛乳中Fe、Zn含量有显著差 异（P＜0.05）；新疆牧区鲜驼乳中VA、VE的含量均显著高于内蒙古牧区（P＜0.05），青海牧区鲜牦牛乳中VA、 VE的含量均高于甘肃牧区。2）乳种因素影响：不同乳种间Ca、Fe、Zn含量均存在显著差异（P＜0.05），牦牛乳 中Ca、Fe、Zn含量均显著高于驼乳和马乳（P＜0.05）；不同品种乳中VA、VE的含量差异显著（P＜0.05）；内蒙 古牧区马乳中VA、VE的含量均略高于新疆牧区（P＞0.05）。3）发酵因素影响：发酵对乳中矿物元素含量影响不 显著，酸马乳中VE的含量显著高于鲜马乳（P＜0.05），其余乳种发酵后VA、VE含量均有不同程度的降低。

关键词: 马乳；驼乳；牦牛乳；传统发酵乳；矿物元素；维生素