海地瓜，黑乳参和乌皱辐肛参营养成分对比  

Comparison of Nutritional Values of Acaudina molpadioides,Holothuria nobilis,and Actinopyga miliaris

作　　者：董晓弟[1] 潘如佳 王长海[1] 

机构地区：[1]江苏省海洋生物学重点实验室南京农业大学资源与环境学院,江苏南京210095

出　　处：《现代食品科技》2013年第12期2986-2990,共5页Modern Food Science and Technology

基　　金：国家高技术研究发展计划(863计划)资助项目(2012AA021706)

摘　　要：通过对干海参海地瓜,黑乳参和乌皱辐肛参体壁组成,氨基酸组成,脂肪酸组成,多糖组成,矿物质和微量元素组成成分的分析,来比较这三种海参的营养品质。结果显示三种海参都具有共同的特点:高蛋白,低脂肪。鲜味氨基酸(DAA)包括:谷氨酸,天冬氨酸,甘氨酸,苏氨酸和丙氨酸。在这三种海参中鲜味氨基酸是含量最多的氨基酸,在海地瓜,黑乳参和乌皱辐肛参中分别占61.6%、58.1%、59.7%。亮氨酸/精氨酸的比值在这三种海参中都非常低,范围在0.39~0.46。相较于其他两种海参,海地瓜含有较少的饱和脂肪酸(21.4%)和较多的不饱和脂肪酸(67.1%),其中多不饱和脂肪酸主要为花生四烯酸(C20:4)。这三种海参中Fe(16.3 mg/kg^24.1 mg/kg)和Zn(11.7 mg/kg^19.0 mg/kg)含量较高,As(0.58 mg/kg^0.66 mg/kg)和Cd(0.49 mg/kg^0.21 mg/kg)的含量相对较低。通过比较分析表明:海地瓜体壁要比黑乳参和乌皱辐肛参具有更高的营养价值。The compositions of body wall, amino acid, fatty acid, polysaccharide as well as mineral and trace element contents of Acaudina molpadioides, Holothuria nobilis, and Actinopyga miliaris were analyzed and compared to assess their nutritional qualities. The three sea cucumbers shared similar characteristics with high protein and low lipid. Delicious amino acids （DAA）, including glutamic acid, aspartic acid, glycine, threonine, and alanine, with the following contents： 61.6% for A.molpadioides, 58.1% for H. nobilis, and 59.7% for A.miliaris. A low lysine and arginine ratio ranging from 0.39 to 0.46 was observed in all species. A. molpadioides contained less saturated fatty acids （21.4%） and more unsaturated fatty acids （67.1%） than other two species, and arachidonic acid （C20：4） constituted most of the polyunsaturated fatty acids （PUFA）. The three samples showed relatively high Fe （16.3 to 24.1 mg/kg） and Zn （11.7 to 19.0 mg/kg） contents but low As （0.58 to 0.66 mg/kg） and Cd （0.49 to 1.21 mg/kg） contents. The comparison revealed that the body walls of A. molpadioides contained higher nutritional values than H. nobilis and A. miliaris.

关 键 词：海参 体壁 化学组成 营养品质 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]