马氏珠母贝贝肉与贝壳成分研究  

Comparative Analysis of Components in the Flesh and Shell of Pinctada martensii

作　　者：苗东亮[1] 纪丽丽[2] 李世杰[1] 胡世伟[1] 宋文东[3] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]东华大学环境工程学院,上海200051 [3]广东海洋大学理学院,广东湛江524088

出　　处：《湖北农业科学》2011年第7期1439-1443,共5页Hubei Agricultural Sciences

基　　金：国家海洋局公益项目(200905021);广东省自然基金项目(9252408801000002);广东省中国科学院合作项目(2009B091300121)

摘　　要：分别对马氏珠母贝贝肉及贝壳的氨基酸和脂溶性成分进行了分析和对比。结果显示马氏珠母贝贝肉中含有17种氨基酸,其中必需氨基酸(Lys、Thr、Phe、Val、Leu、Ile、Met)占总氨基酸含量的32.0%,呈味氨基酸(Arg、Ala、Gly、Asp、Glu)占总氨基酸含量的56.2%。贝壳中检测出10种氨基酸,必需氨基酸占总氨基酸含量的52.0%,呈味氨基酸占总氨基酸含量的41.8%。从马氏珠母贝贝肉和贝壳中分别鉴定出47种和33种脂溶性成分,其中主要是烷烃化合物,贝肉与贝壳有6种组分是相同的。此外,马氏珠母贝贝肉的脂溶性组分中,棕榈酸的含量最高,为58.78%。Amino acids and liposoluble contents in flesh and shell of Pinctada martensii were analyzed and compared.The results showed seventeen kinds of amino acid in meat of Pinctada martensii were detected,essential amino acid（Lys,Thr,Phe,Val,Leu,Ile,Met） accounted for 32.0% of the total amino acids;and flavor amino acid（Arg,Ala,Gly,Asp,Glu） accounted for 56.2% of the total aminl acids.Ten kinds of amino acid were detected in shell,essential amino acid accounted for 52.0% of the total amino acids;and flavor amino acid accounted for 41.8% of the total amino acids.Fat-soluble components in the meat and shell of Pinctada martensii were analyzed;and 47 and 33 kind substances were identified respectively.Alkane compound was the major component.Six fat-soluble ingredients in meat and shell were the same.In addition,the content of palmitic acid in the flesh of Pinctada martensii was the highest（58.78%）.

关 键 词：马氏珠母贝 氨基酸 脂溶性成分 

分 类 号：Q176[生物学—水生生物学]