鲥鱼中氨基酸与脂肪酸的组成分析  

Analysis of Amino Acid and Fatty Acid Compositions in Hilsa herring

作　　者：诸永志[1] 卞欢[1] 董晗[1] 王道营[1] 刘芳[1] 刘红锦[1] 徐为民[1] 张牧晗[1] 陈焕根 邹宏海 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]江苏省水产技术推广站,江苏南京210036

出　　处：《江西农业学报》2013年第10期100-102,共3页Acta Agriculturae Jiangxi

基　　金：江苏省农业科技自主创新资金项目[CX(11)2057]

摘　　要：通过对鲥鱼肉中脂肪酸和氨基酸含量进行了测定与分析,鲥鱼肉中含有所有人体所必需的氨基酸,且鲥鱼肉中的氨基酸比例十分接近理想蛋白质要求。鲥鱼中检测出的主要脂肪酸为棕榈酸、油酸、亚油酸、二十二碳六烯酸(DHA),其中DHA的含量高达12.957%,明显高于多种海水鱼与淡水鱼类,可作为人类摄入DHA的重要来源,具有广泛的利用价值与开发前景。The contents of amino acid and fatty acid in Hilsa herring meat were determined and analyzed. Hilsa herring meat contained all the amino acids essential to human body, and the amino acids ratio in Hilsa herring meat was very close to the ideal protein requirements. The main detected fatty acids from Hilsa herring were palmitic acid, oleic acid, linoleic acid and docosahexae- noic acid （DHA）. Among them the content of DHA was as high as 12.957%, and significantly higher than that in many kinds of o- cean fishes and freshwater fishes. Thus, Hilsa herring can be used as an important source of DHA for human, and it has widespread utility value and developmental prospects.

关 键 词：鲥鱼 氨基酸 脂肪酸 

分 类 号：S986.1[农业科学—捕捞与储运]