鄱阳湖短颌鲚营养成分分析  

Nutritional Composition of Shortjaw Tapertail Anchovy Coilia barchygnathus in Poyang Lake

作　　者：范海霞[1] 刘遂飞[1] 胡茂林[2] 

机构地区：[1]江西农业工程职业学院生命科学系,江西樟树331200 [2]南昌大学生命科学学院,江西南昌330031

出　　处：《水产科学》2016年第1期77-80,共4页Fisheries Science

基　　金：国家自然科学基金资助项目(31360118);江西省自然科学基金资助项目(20122BAB214020);江西省教育厅资助项目(GJJ13090)

摘　　要：以鄱阳湖水域短颌鲚样本为试验对象,分析其营养成分变化。试验结果表明,短颌鲚主要营养成分中水分含量为78.73%,粗灰分含量为2.59%,粗脂肪含量为4.59%,粗蛋白质含量为14.76%;共检测出21种脂肪酸,10种饱和脂肪酸占脂肪酸含量的36.61%,11种不饱和脂肪酸占脂肪酸含量的63.39%;廿碳五烯酸和廿二碳六烯酸占脂肪酸含量的7.02%;鄱阳湖短颌鲚含有17种氨基酸,其中包括人体必需氨基酸7种和非必需氨基酸10种,根据标准氨基酸评分和化学评分,短颌鲚的第一和第二限制性氨基酸均分别为缬氨酸和异亮氨酸。The body compositions were analyzed in shortjaw tapertail anchovy Coilia brachynathus collected in Poyang Lake during spawning period.The results showed that there were moisture of 78.73%,crude ash of 2.59%,crude fat of 4.59% and crude protein of 14.76%in the fish.Twenty-one fatty acids,were found in the fish body,including 10 saturated fatty acids,representing 36.61% of the total fatty acid content,and 11 unsaturated fatty acids,accounting for 63.39%,with eicosapentaenoicacid and docosahexaenoic acid contents of 7.02%.The shortjaw tapertail anchovy had seventeen common amino acids in the body,including 7essential amino acids,10non-essential amino acids,with the first limited amino acid Val and the second limited acid Ile in the body according to amino acid score and chemical score.

关 键 词：短颌鲚 营养成分 评价 

分 类 号：S917[农业科学—水产科学]