白氏文昌鱼和日本文昌鱼的营养成分分析与评价  

Nutritional Composition and Evaluation of Lancelets Branchiostoma belcheri and B.japonicum

作　　者：胡闽[1] 雷雨[1] 杨凤香[1] 张秋金[1] 

机构地区：[1]福建师范大学生命科学学院,福建福州350117

出　　处：《福建师范大学学报（自然科学版）》2013年第1期101-107,共7页Journal of Fujian Normal University：Natural Science Edition

基　　金：国家863计划资助项目(2008AA092602)

摘　　要：分析了两种文昌鱼的营养成分,结果表明白氏文昌鱼(Branchiostoma belcheri)的水分、粗蛋白、粗脂肪和灰分分别占鲜质量的81.35%、13.31%、0.82%和2.13%;而日本文昌鱼(B.japonicum)的分别占82.65%、12.76%、0.56%和1.98%.白氏文昌鱼的氨基酸总量、必需氨基酸和鲜味氨基酸分别占干质量的58.91%、20.71%和26.20%,而日本文昌鱼的分别占64.20%、22.62%和28.16%.根据氨基酸评分(AAS)或化学评分(CS),白氏文昌鱼和日本文昌鱼的第一限制性氨基酸均为色氨酸,必需氨基酸指数(EAAI)分别为60.34和64.78.白氏文昌鱼和日本文昌鱼饱和脂肪酸分别占总脂肪酸质量的26.0%和31.9%,不饱和脂肪酸分别占47.20%和46.8%,其中ω-3不饱和脂肪酸含量较高,它们都是营养价值较高、味道鲜美的海产品.The nutritional compositions of two lancelets, Branchiostoma belcheri and B. japonicum, were analyzed. The moisture, total protein, lipid and ash contents were 81.35 % , 13.31%, 0. 82% and 2. 13%, respectively, for B. belcheri, and were 82. 65%, 12.76%, 0. 56% and 1.98%, respectively, for B.japonicum. The contents of total amino acids （AAs）, essential AAs and flavoring AAs as dry mass were 58.91%, 20. 71% and 26.20%, respectively, in B. belcheri, and were 64. 20% , 22. 62% and 28. 16,% in B.japonicum. Amino acids score （AAS） or chemical score （CS） showed that the limited AA in both B. belcheri and B.japonicurn was trypto- phan. The essential AAs index （EAAI） was 60. 34 in B. belcheri and 64. 78 in B.japonicum. The contents of saturated fatty acid （FA） and unsaturated FA in total FAs were respectively 26. 0% and 47.2% in B. belcheri, and were 31.9% and 46. 8% in B.japonicum. Both lancelets had higher content of omega-3 poly unsaturated FAs. They were delicious seafood with higher nutritional value.

关 键 词：白氏文昌鱼 日本文昌鱼 营养成分 氨基酸 脂肪酸 

分 类 号：R151.3[医药卫生—营养与食品卫生学] S917.4[医药卫生—公共卫生与预防医学]