不同季节四角蛤蜊软体中主要营养成分分析  

Analysis of nutritional compositions in Mactra venerformis muscles with the seasonal changes

作　　者：王李宝[1] 凌云[1] 黎慧[1] 沈辉[1] 万夕和[1] 陈玉生[1] 许程林[1] 

机构地区：[1]江苏省海洋水产研究所,江苏南通226007

出　　处：《水产养殖》2013年第1期4-6,共3页Journal of Aquaculture

基　　金：国家海洋局海洋公益性行业科研专项(200705009)

摘　　要：为检测四角蛤蜊的营养成分,分析其营养价值,探寻四角蛤蜊营养成分随季节的变化趋势,对南通启东吕四地区四角蛤蜊进行了为期一年的跟踪分析测定。采用国家标准方法对四角蛤蜊样品中牛磺酸、多糖、蛋白质的含量进行分析测定。结果表明:四角蛤蜊出肉率在春季较高,3—5月份出肉率的均值达到了37.33%。水溶性多糖在春夏交替时较高,2008年5月和6月均值达到了13.52%,其他营养成分随季节变化波动不大。To determine the characteristics of Mactra venerformis muscles with the changes of different sea- sons, we took the samples for the whole year. Methods：The nutritional composition were examined according to relevant national standards. Results： The rate of flesh content was higher in Spring, and the soluble polysaccha- ride content was higher in Spring and Summer alternately. There were little differences in other nutritional com- position with the seasonal changes.

关 键 词：四角蛤蜊 营养成分 变化 

分 类 号：S917.4[农业科学—水产科学]