青斑蝶幼虫和蛹的营养成分分析  

Analysis of nutritional components of Tirumala limniace larva and pupa

作　　者：蒲正宇[1] 史军义[1] 姚俊[1] 周德群[2] 杨志[3] 

机构地区：[1]中国林业科学研究院资源昆虫研究所蝴蝶研究与发展中心,昆明650224 [2]昆明理工大学,昆明650500 [3]云南民族大学,昆明650504

出　　处：《食品科技》2014年第5期60-63,68,共5页Food Science and Technology

基　　金：2012年中央财政林业科技推广示范资金项目([2012]XT04号);中国林业科学研究院中央级公益性科研院所基本科研业务费专项资金项目(CAFYBB2012027)

摘　　要：目的:为了探寻青斑蝶幼虫和蛹的主要营养成分水平,评价它们的营养价值水平,为它们的食用开发提供理论基础。方法:通过运用国家标准检测方法测定青斑蝶幼虫和蛹的水分、脂肪、蛋白质、矿物质元素、氨基酸的含量,分析青斑蝶幼虫和蛹基酸分、必需氨基酸指数,并将它们的蛋白质、脂肪、矿物质元素含量与常见食物的含量进行比较分析。结果:青斑蝶幼虫和蛹的蛋白质含量分别为54.4%和63.5%、脂肪含量分别为16.3%和14.9%、碳水化合物含量分别为22.8%和16.9%、灰分含量分别为6.5%和4.7%,它们的矿物质元素含量水平高、能量值低;青斑蝶幼虫和蛹的氨基酸总量分别为413.4、488.7 mg/g,必需氨基酸总量分别为163.4、190.9 mg/g,必需氨基酸占总氨基酸的比例分别为39.5%和39.1%,必需氨基酸与非必需氨基酸的比值分别为0.65和0.64,青斑蝶幼虫和蛹的必需氨基酸指数均为0。结论:青斑蝶幼虫和蛹由于具有高蛋白、低脂肪、矿物质元素和碳水化合物含量丰富等特点,它们具有一定的营养价值和食用开发价值,但是必需氨基酸之一的苏氨酸含量非常低未检测出,影响了它们蛋白质的总体质量。Objective： In order to explore the main nutritional ingredients of the Tirumala limniace larva and pupa, provide a theoretical basis for the edible development of T. limniace larva and pupa. Method： The contents of fat, protein, mineral elements and amino acids of T. limniace larva and pupa were determined by using the national standard methods. The amino acid score and essential amino acid index were analysed. The contents of protein, fat and mineral element of T. limniace larva and pupa were compared with common foods. Result： The results show that T. limniace larva and pupa contain 16.3% and 14.9% of fat, contain 54.4% and 63.5% of protein, contain 6.5% and 4.7% of ash, contain of 22.8% and 16.9% ofcarbohydrate. Their total amino acid contents are 413.4 mg/g and 488.7 mg/g, which include 39.5% and 39.1% of the essential amino acids. The element ratio of essential amino acids and nonessential amino acids are 0.65 and 0.64. Their essential amino acid indexes are 0. Conclusion： T. limniace larva and pupa has higher nutritional value and edible value, but the contents of threonine： are very low, it influences the quality of protein.

关 键 词：青斑蝶 营养成分 氨基酸 矿物质 食用开发 

分 类 号：TS201.4[轻工技术与工程—食品科学]