海蜇不同部位的氨基酸组成和含量分析  

Analysis of amino acids compositions and contents in three different parts of jellyfish(Rhopilema esculentum Kishinouye)

作　　者：刘希光[1] 于华华[1] 刘松[1] 李智恩[1] 徐祖洪[1] 李鹏程[1] 

机构地区：[1]中国科学院海洋研究所

出　　处：《海洋科学》2007年第2期9-12,共4页Marine Sciences

基　　金：中国科学院创新基金资助项目(L56022806);山东省中青年科学家科研奖励基金(2006BS07003)

摘　　要：利用氨基酸自动分析仪对新鲜海蜇(Rhopilema esculentum Kishinouye)3个部位(伞部、口腕部和生殖腺)的氨基酸成分和含量进行了分析。结果表明,3个部位均含有所测定的17种氨基酸,总氨基酸质量比分别为146.6,150.0和245.6 mg/g,人体必需氨基酸质量分数分别为29.33%,29.46%和37.17%。海蜇的氨基酸分析结果显示,海蜇具有较高的营养保健价值。The composition and content of the amino acids of three parts （the umbrella, oral arms and gonad） of jellyfish（Rhopilema esculentum Kishinouye）were analyzed with amino acid auto analyzer in this paper. The results showed that all jellyfish samples contained 17 varieties of amino acids detected. Total amino acids concentrations in the three different parts were 146.6, 150.0 and 245.6 mg/g, respectively on the dry mass basis. The percentages of the essential amino acids to total amino acids were 29.33%, 29.46% and 37.17%, respectively in the three parts. The amino acids constituents revealed that R. esculentum jellyfish was a good food with high nutritional and medicinal values.

关 键 词：海蜇(Rhopilema ESCULENTUM Kishinouye) 氨基酸 营养评价 

分 类 号：R931.77[医药卫生—生药学] Q959.132.4[医药卫生—药学]