舟山东极岛潮间带两种荔枝螺的营养成分分析  

Nutritional composition of two species of Thais in intertidal zone of Dongji Island

作　　者：朱爱意[1] 谢佳彦[1] 杨运琪[1] 

机构地区：[1]浙江海洋学院海洋科技学院,浙江舟山316004

出　　处：《海洋学研究》2008年第1期80-84,共5页Journal of Marine Sciences

摘　　要：对舟山东极岛潮间带野生黄口荔枝螺Thaisluteostoma Holten和疣荔枝螺T.clavigeraKuster软体部的主要营养成分进行了分析,结果表明,两种螺的蛋白质质量分别占各自湿质量的(20.24±0.016)%和(19.16±0.004)%,粗脂肪质量分别占各自湿质量的(1.28±0.03)%和(0.86±0.010)%,糖分质量分别占各自湿质量的(2.11±0.005)%和(1.93±0.003)%;在两种螺的蛋白质中均检测出17种氨基酸,每100 g软体部干品的氨基酸质量疣荔枝螺为68.14 g、黄口荔枝螺为60.17 g;必需氨基酸质量分数与总氨基酸质量分数的比值疣荔枝螺为37.48%,黄口荔枝螺为35.57%;必需氨基酸质量分数与非必需氨基酸质量分数的比值疣荔枝螺和黄口荔枝螺分别为56.28%和55.20%,其必需氨基酸模式基本接近FAO/WHO的优良蛋白质理想模式;在粗脂肪中各检测出14种脂肪酸,不饱和脂肪酸占脂肪酸比例高;软体部中的重金属含量均在安全范围内。由此可见,两种螺均具有较高的营养价值和保健价值。Nutritional composition of wild Thais. luteostoma and T. clavigera in intertidal zone of Dongji Island in Zhoushan was analyzed in this paper. Results showed that the protein content of both species reached the level of （20. 24±0. 016）% and （19.16±0. 004）%, respectively. The lipid content in T. luteostoma and T. clavigera was （1.28±0. 03）% and （0.86±0. 010）%, and the sugar in them was （2. 11± 0. 005）% and （1.93 ±0. 003）%. 17 amino acids were checked out in both two species, which accounted for 68.14 g and 60, 17 g of the total dry weight. Essential amino acids accounted for 37.48% and 35.57% of the total amino acids in each species. The value of EAA/NEAA was 56.28% and 55.20% in T. luteostoma and T. clavigera, respectively. A comparison of amino acids composition pattern in these two species and the FAO/WHO standard suggested that the quality of protein in T. luteostoma and T. clavigera almost reached the ideal pattern. 14 fatty acids were detected in both two species, in which unsaturated fatty acid accounted for big part. No heavy metal ions investigated exceeded the safety level required for food. All these results may suggest that T. luteostorna and T. clavigera are both nutritionally and hygienically important food for human being.

关 键 词：黄口荔枝螺 疣荔枝螺 营养成分 东极岛潮间带 

分 类 号：R151[医药卫生—营养与食品卫生学]