速冻蟹黄粉的营养成分分析及品质评价  

Nutritional Component Analysis and Quality Evaluation of Fast-frozen Crab Yolk Powder

作　　者：陆剑锋[1] 焦道龙[1] 张伟伟[1] 林琳[1] 翁世兵 姜绍通[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2009年第24期251-255,共5页Food Science

基　　金：安徽省重大科技攻关专项(08010301078);国家星火计划项目(2008GA710021)

摘　　要：采用氨基酸全自动分析仪、气质联用仪、电感耦合等离子体发射光谱仪、原子荧光分光光度计等对速冻蟹黄粉的粗蛋白、氨基酸、粗脂肪、脂肪酸、矿物质元素的含量进行了测定,并分析评价速冻蟹黄粉的各种营养成分。结果表明:速冻蟹黄粉粗蛋白质含量为15.61%,至少含有16种氨基酸,必需氨基酸含量较高,占氨基酸总量的37.61%,4种致鲜氨基酸占氨基酸总量52.40%;粗脂肪含量为45.09%,不饱和脂肪酸含量丰富,占脂肪酸总量的87.00%;矿物质含量也较高,尤其是钙、磷、铁、锌、硒。因此,速冻蟹黄粉具有较高的食用与营养价值,是生产保健食品的良好天然资源,值得进一步开发利用。Compositions of crude protein, amino acids, crude fat, fatty acids and mineral elements in fast-frozen crab yolk powder were analyzed and evaluated using amino acid automatic analyzer, gas chromatography/mass spectrometer （GC-MS）, inductive coupled plasma emission spectrometer （ICP） and atomic fluorescence spectrophotometer. The content of crude protein in samples was 15.61%, which contained at least 16 kinds of amino acids. Essential amino acids were determined to be 37.61% of total amino acids. Furthermore, the content of 4 delicious amino acids was 52.40%. The content of crude fat in samples was 45.09%. Unsaturated fat acids were rich in samples and reached up to 87.00%. Mineral elements especially for Ca, P, Fe, Zn and Se in samples also exhibited a higher level. Therefore, fast-frozen crab yolk powder is one of high-quality foods with higher edible and nutrition value. It is also good natural sources for healthy food, and worthy of further exploitation and utilization.

关 键 词：中华绒螯蟹 河蟹 营养成分 营养品质 评价 

分 类 号：S986.1[农业科学—捕捞与储运]