绢丝丽蚌软体部分营养成分分析及其评价  

The Analysis and Evaluation of the Nutritive Composition in the Edible Part of Lamprotula fibrosa

作　　者：何绪刚[1] 张训蒲[1] 徐勇[1] 龚世园[1] 

机构地区：[1]华中农业大学水产学院,武汉430070

出　　处：《华中农业大学学报》2006年第5期555-558,共4页Journal of Huazhong Agricultural University

基　　金：湖北省"十五"科技攻关项目(991P1201)资助

摘　　要：对绢丝丽蚌软体部分进行营养成分分析,并对其营养价值进行综合评定。结果表明,绢丝丽蚌软体部分中斧足粗蛋白质含量为74.3%(干基),干物质中水解氨基酸总量为57.0%,其中必需氨基酸为20.98%,占氨基酸总量的36.81%,氨基酸价为79.7,第一限制氨基酸为缬氨酸;软体部分中外套膜与内脏团混合物粗蛋白质含量为37.2%(干基),干物质中水解氨基酸总量为30.9%,其中必需氨基酸为11.39%,占氨基酸总量的36.86%,灰分含量为17.32%(干基),富含矿物质;软体部分粗脂肪含量较低,认为绢丝丽蚌是一种营养价值较高的蚌类。The nutritional composition in the edible part of Lamprotula fibrosa were analyzed and its nutritional quality was evaluated synthetically. The results showed that the content of crude protein in foot was 74.3%（dry basis）. On the basis of dry matter of the foot, the amount of hydrolytic amino acids was 57. 0%,in which the content of essential amino acids was 20. 98% making up 36. 81% of total amino acids. The score of amino acid was 79. 7 and the first limited amino acid was Val as compared with the FAO/WHO suggested level （1973） and in which the tasty amino acid takes about 27. 54 g per 100 g （dry basis）. The content of mineral was higher, and the content of fat was much lower in edible part of Lamprotula fibrosa. In conclusion,Lamprotula fibrosa is one of shells with better nutritive value.

关 键 词：绢丝丽蚌 软体部分 营养成分 营养评价 

分 类 号：S968.3[农业科学—水产养殖]