云南省4种淡水贝类的营养成分和经济价值  

Nutrient Ingredient Analysis and Economical Value of Four Species of Freshwater Snails in Yunnan Province

作　　者：陈元晓[1] 陈英杰[2] 张闻[1] 田明[1] 周轶平[3] 

机构地区：[1]昆明医学院细胞生物学及遗传学教研室 [2]昆明医学院人体解剖学教研室,650031 [3]昆明医学院天然药物重点实验室,云南昆明650031

出　　处：《四川解剖学杂志》2009年第2期28-30,共3页Sichuan Journal of Anatomy

基　　金：云南省科技厅-昆明医学院联合专项基金资助项目(2007C0043R);云南省教育厅科学研究基金资助项目(07Z10199)

摘　　要：目的了解大瓶螺(Ampullaria gigas)、绘环棱螺(Bellamya limnophila)、螺蛳(Margarya melanioides)、阳宗海螺蛳(Margarya yangtusnghaiensis)的营养成分。方法标准营养成分测定法。结果报道了大瓶螺、绘环棱螺、螺蛳、阳宗海螺蛳的营养成分。结论与猪肉、牛肉、鸡肉的营养成分相比较,这4种淡水贝类的蛋白质含量高,脂肪含量低,含有丰富的维生素和钙、磷、铁等无机元素,可作为优质保健食品进一步开发利用。Objective To study the nutrient ingredient on four species of freshwater snails （ Ampullaria gigas, Bell-umya limnophila , Margarya melanioides, Margarya yangtusnghaiensis） in Yunnan province. Methods Standard nutrient ingredient assay. Results Reported here is the nutrient ingredient analysis on four species of freshwater snails in Yunnan province. Conclusion Compared to pork, beef and chicken, the four species are both high in protein content and low in fat content. In addition, they also have rich vitamins and the inorganic elements calcium, phosphorus and ferrum. These freshwater snails have potentials to be further exploited and utilized as health food and medical products.

关 键 词：淡水贝类 营养成分 开发利用 

分 类 号：R151[医药卫生—营养与食品卫生学]