橄榄蚶软体部营养成分分析与评价  

Analysis and Evaluation of the Nutritive Components in the Edible Part of Estellarca olivacea

作　　者：吴爱春[1] 张永普[2,3] 周化斌[3] 

机构地区：[1]浙江广播电视大学永嘉学院,温州325100 [2]温州大学生命与环境科学学院,温州325027 [3]温州大学生物资源与生物多样性研究所,温州325027

出　　处：《动物学杂志》2009年第1期92-98,共7页Chinese Journal of Zoology

基　　金：国家科技基础条件平台建设项目(No.2004DKA30470-015);浙江省科技计划项目(No.2006C32010);温州市科技发展计划项目(No.S2006A002)

摘　　要：测定了橄榄蚶(Estellarca olivacea)软体部的基本生化成分、氨基酸和脂肪酸的含量。结果表明,橄榄蚶软体部含水量为81.36%,粗蛋白、粗脂肪、总糖和灰分分别占软体部干重的63.64%、10.95%、13.55%和8.97%。橄榄蚶软体部含有18种氨基酸,总氨基酸、必需氨基酸和呈味氨基酸分别占软体部干重的54.83%、19.80%和27.54%,总氨基酸占软体部蛋白质的86.13%,必需氨基酸和呈味氨基酸分别占氨基酸总量的36.11%和56.52%。橄榄蚶的限制性氨基酸为蛋氨酸+胱氨酸和色氨酸。橄榄蚶软体部含28种脂肪酸,不饱和脂肪酸(UFA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸(PUFA)及ω-3系列多不饱和脂肪酸(ω-3PUFA)分别占脂肪酸的41.31%、23.06%、18.25%和10.54%,DHA和EPA分别占脂肪酸的2.82%和4.59%。The nutritional composition of Estellarca olivacea was tested and analyzed with routine methods. The results showed that contents of crude protein, crude fat, carbohydrate and ash of the dry sample of the edible part were 63.64%, 10.95% , 13.55% and 8.97%, respectively. Eighteen kinds of amino aids and seven kinds of essential amino aids were found in the edible part. The total content of amino acids, the content of essential amino acids and flavour amino acids in the dry sample of the edible part were 54.83%, 19.80% and 27.54%, respectively. The total content of amino acids in protein of the edible part was 86.13 %. The content of essential amino acids and flavour amino acids of the total amino acids were 36.11% and 56.52%. It was apparent that the constitutional rate of the essential amino acids accorded with the FAO/WHO standard. According to nutrition evaluation in amino acids score （AAS） and chemical score （CS）, the limited amino acid were methionine ＋ cysteine （Met ＋ Cys） and tryptophan （Trp）. The edible part of E. olivacea contained 28 kinds of fatty acids. The contents of total unsaturated fatty acids （UFA）, mono-unsaturated fatty acids （MUFA）, poly-unsaturated fatty acids （PUFA）, and ω-3 poly-unsaturated fatty acids （ω-3PUFA） in total fatty acids were 41.31%, 23.06%, 18.25% and 10.54%, respectively. Eicosapentaenoic （EPA） and docosahexaenoic （I）HA） in total fatty acids were 4.59 % and 2.82 % .

关 键 词：橄榄蚶 氨基酸 脂肪酸 营养评价 

分 类 号：S917.4[农业科学—水产科学]