光棘球海胆性腺氨基酸组成的研究  

The amino acid compositions of gonads in sea urchin Strongylocentrotus nudus

作　　者：许伟定[1] 何平[1] 王丽梅[1] 周遵春[1] 韩家波[1] 

机构地区：[1]辽宁省海洋水产科学研究院辽宁省海洋水产分子生物学重点实验室,辽宁大连116023

出　　处：《大连水产学院学报》2009年第6期583-586,共4页Journal of Dalian Fisheries University

基　　金：国家"863"计划项目(2006AA10A411)

摘　　要：于2006年5、6、8月测定了光棘球海胆Strongylocentrotus nudus雌、雄个体性腺中氨基酸含量及组成。结果表明：光棘球海胆氨基酸含量为30．75％～48．52％（质量分数，下同），其中鲜味氨基酸含量为15．33％～21．84％，必需氨基酸含量占氨基酸总量的42．67％-52．50％，鲜味氨基酸含量占总氨基酸含量的43％以上。光棘球海胆中甘氨酸含量最高（3．76％～5．02％），谷氨酸含量（2．99％～4．79％）次之；雌、雄个体以及排放精、卵时其氨基酸组成变化较大；过熟及迟熟的海胆无论是氨基酸总量，还是必需氨基酸、鲜味氨基酸含量都低于早期成熟海胆；雄性海胆性腺鲜味氨基酸含量高于雌性，因此雄性更美味。研究表明，生产中采集海胆最好在海胆早期成熟阶段，在海胆成熟后期自然排放之前采收完毕。The contents of amino acids were measured in adult sea urchin Strongylocentrotus nudus in May, June, and August in 2006. It was found that the sea urchin had high total contents of amino acids（30.75% -48.52% ）, the percentages of the essential amino acids in the total amino acids contents （42.67% -52.50% ）, and the tasty amino acid levels （ 15.33% - 21.84% ）. Gly was the dominant amino acid in each specimen, followed by Glu. There were less total amino acids, essential amino acids and tasty amino acids in over maturity and late maturity in the sea urchin than those in the early period of maturity. There was higher content of tasty acids in the males than that in the females, and thus the males were more delicious. The optimum harvesting season was found to be from the early period of maturity to initial ovulation.

关 键 词：氨基酸 光棘球海胆 性腺 

分 类 号：S968.9[农业科学—水产养殖]