南美白对虾虾头、虾壳化学成分的对比研究  

Comparative Study of Chemical Compositions of White Shrimp Head and Shell

作　　者：张祥刚[1] 周爱梅[1] 林晓霞[1] 陈永泉[1] 杨公明[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2009年第3期224-227,共4页Modern Food Science and Technology

基　　金：广东省科技计划农业攻关项目(2007A020100006-9)

摘　　要：对比研究了南美白对虾虾头、虾壳的一般化学成分及氨基酸、脂肪酸、矿质元素组成。结果表明,虾头、虾壳水分含量最高,分别为78.44%和75.15%;蛋白质、灰分、甲壳素含量丰富,以湿重计,虾头中分别为6.38%、3.62%和3.33%,虾壳中分别为5.22%、5.30%和6.67%;虾头中脂肪、总糖及总酸度以湿基计分别为2.42%、0.27%和2.30%,虾壳中则依次为1.09%、0.16%和2.29%。虾头、虾壳中氨基酸种类齐全,矿质元素含量丰富,含有人体8种必需氨基酸、4种呈味氨基酸以及7种对人体有益的微量元素。虾头、虾壳中油酸、亚油酸、DHA和EPA含量丰富,不饱和脂肪酸含量分别占游离脂肪酸总量的55.57%和48.42%(以干基计)。对比而言,虾头中脂肪、总糖、蛋白质高于虾壳,分别为虾壳的2.22倍、1.69倍和1.22倍;虾头中氨基酸总量及游离脂肪酸总量也明显高于虾壳,分别为虾壳的1.37倍和2.96倍;但虾壳中甲壳素含量显著高于虾头,为虾头的2.00倍;此外,虾壳中钙元素含量极高,占原料干重的19.6%,比虾头高1.87倍。General chemical compositions, amino acids, fatty acids and minerals of white shrimp head and shell were comparatively studied. The results showed that moisture contents were the highest both in shrimp head and shell, being of 78.44% and 75.15% respectively. And the contents of protein, ash and chitosan were 6.38%, 3.62% and 3.33 % respectively in shrimp head, and 5.22%, 5.30% and 6.67% respectively in shrimp shell. In shrimp head, the contents offal total sugar and total acidity were 2.42%, 0.27% and 2.30% respectively, while the content of these chemicals of shrimp shell were 1.09%, 0.16% and 2.29% respectively. In addition, shrimp head and shell contained 8 kinds of essential amino acids, 4 kinds of flavoring amino acids and 7 kinds of beneficial trace elements. Oleic acid, linoleic acid, DHA and EPA were also rich in shrimp head and shell, with their ratios to unsaturated fatty acids being of 55.57% and 48.42% （by dry weight） respectively. In comparison, the content of fat, total sugar and protein of shrimp head were 2.22, 1.69 and 1.22 times respectively higher than those of shrimp shell. And the content of total amino acids and free fatty acids of shrimp head were 1.37 and 2.96 times higher than those of shrimp shell. However, the content of chitin in shrimp shell was 2.00 times higher than that in shrimp head. Furthermore, shrimp shell had high content of calcium （19.60%）, which was 1.87 times higher than that in shrimp head.

关 键 词：虾头 虾壳 化学成分 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]