双团棘胸蛙(Paa yunnanensis)肌肉营养成分分析与评价  

Analysis and evaluation on nutritional components in muscle of Paa yunnanensis

作　　者：陈明勇[1,2] 彭剑林[3] 李灿鹏[3] 

机构地区：[1]云南大学生命科学学院,云南昆明650091 [2]西双版纳国家级自然保护区科研所,云南景洪666100 [3]云南大学化学科学与工程学院,云南昆明650091

出　　处：《云南大学学报（自然科学版）》2010年第1期114-117,共4页Journal of Yunnan University(Natural Sciences Edition)

基　　金：云南省科技厅创新人才培养计划资助项目(2005PY02-32)

摘　　要：对双团棘胸蛙的主要食用部分(肌肉)中的水分、蛋白质、脂肪和灰分质量分数及氨基酸的组成进行了测定,结果显示:水分占鲜重的78.01%,蛋白质占19.77%,脂肪占1.13%,灰分为1.09%,与其他蛙类相比没有显著差异.肌肉中氨基酸占干物质总量的70.14%,其中必需氨基酸质量分数较高,占总氨基酸的46.98%,高于棘胸蛙、棘腹蛙、牛蛙和虎纹蛙;鲜味氨基酸占氨基酸总量的37.34%,接近棘胸蛙和虎纹蛙,而远高于棘腹蛙和牛蛙.还将双团棘胸蛙营养价值与其瘦猪肉、牛肉、牛乳和鸡蛋进行比较与分析,从营养学的角度评价了双团棘胸蛙肌肉营养价值高而且味道鲜美,为今后该物种的保护与合理利用提供基础数据.The nutrient contents, including water, protein, fat, amino acid and ash contents in the fresh muscles of Paa yunnanensis were determined. The results showed that water was 78.90% ,protein was 19.77% ,liquid was 1.13 % , and the ash content was 1.09% , which were similar to the reported data in other edible frogs. The amino acid was 70.14% of the dry weight, and the essential amino acid was 46.98% of the total amino acid,which was higher than those of Hoplobatrachus rugulosa and Rana （Paa） spinosa. The percentage of the tasty amino acid of total amino acid was 37.24% , which was higher or the same level than those of Hoplobatrachuz rugulosa and P. spinosa. Moreover,the nutritent value was compared with pork,beef, milk and eggs,which showed higher value and more tasteful in P. yunnanensis. The study might provide basic data for the protection and reasonable utilization of P. yunnanensis.

关 键 词：双团棘胸蛙 营养成分 必需氨基酸 鲜味氨基酸 

分 类 号：S966.3[农业科学—水产养殖] TS275.5[农业科学—水产科学]