澳洲长鳍鳗肌肉基本成分分析与营养价值评价  

Basic Components Analysis and Nutritive Value Evaluation of Muscle of Anguilla reinhardtii

作　　者：宋理平[1] 胡斌[1] 冒树泉[1] 朱永安[1] 

机构地区：[1]山东省淡水水产研究所,山东济南250013

出　　处：《广东海洋大学学报》2013年第3期41-45,共5页Journal of Guangdong Ocean University

基　　金：山东省科技攻关计划(2009GG2GG09027);国家海洋局海洋公益性行业科研专项经费项目(201205025-3)

摘　　要：测定并分析澳洲长鳍鳗(Anguilla reinhardtii)肌肉中营养成分组成与质量分数。结果显示:澳洲长鳍鳗肌肉中水分质量分数为63.96%,蛋白质质量分数为17.43%,粗脂肪质量分数为16.41%,灰分质量分数为1.74%;肌肉中测出氨基酸17种(未测色氨酸),其中包括人体必需氨基酸7种(占氨基酸总质量的39.97%),必需氨基酸组成基本符合FAO/WHO标准;主要限制性氨基酸为蛋氨酸、胱氨酸和缬氨酸,其必需氨基酸指数(EAAI)为82.61,鲜味氨基酸占氨基酸总质量的45.60%;脂肪酸中多不饱和脂肪酸质量分数为26.73%,其中EPA与DHA的质量分数合计为8.46%。该结果表明,澳洲长鳍鳗有较高的食用价值与保健作用。Nutritiona1 components of Anguilla reinhardtiimuscle were analyzed with routine methods.The results showed that contents of moisture,crude protein,crude fat and ash from fresh muscles were 63.96%,17.43%,16.41% and 1.74% respectively.Except tryptophan,17 common amino acids were detected from muscle which include 7 essential amino acids for human body.The tota1 content of amino acids was 16.01%;the content of essentia1 amino acids was 6.40%;and the percentage of essentia1 amino acids in total amino acids was 39.97%.The constitutional rate of the essential amino acids accorded with the FAO /WHO Standard.The main limited amino acids of Anguilla reinhardtii were Met＋ Cys and Val.The essential amino acids index（EAAI） was 82.61.The content of delicious amino acids in tota1 amino acids was 45.60%.The content of polyunsaturated fatty acid in fatty acids was 26.73%.The total content of EPA and DHA in fatty acids was 8.46%.The result showed thatAnguillareinhardtiihad high edible value and health effect and would be an important cultured species in the future.

关 键 词：澳洲长鳍鳗(Anguilla reinhardtii) 肌肉 营养成分 品质分析 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]