两种海洋蛸类营养成分分析与评价  

Analysis and Quality Evaluation of Nutritional Components in the Muscle of Two Kinds of Octopus

作　　者：薛静 马继民 张信祥 王洪川 陈师师 戴志远 

机构地区：[1]浙江工商大学水产品加工研究所,杭州310012 [2]浙江省新天久海产有限公司,浙江舟山316100 [3]浙江省水产品加工技术研究联合重点实验室,杭州310012

出　　处：《中国食品学报》2015年第12期203-211,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划课题(No.2012BAD29B06)

摘　　要：以长蛸和短蛸为研究对象,分别对其腕足和外套膜进行营养成分分析与评价。结果表明:长蛸腕足和外套膜的粗蛋白、粗脂肪含量分别为13.58%和14.47%,0.34%和0.55%,短蛸为14.16%和15.70%,0.35%和0.50%,且长蛸和短蛸肌肉中均含有丰富的常量和微量矿物质元素;长蛸腕足和外套膜的第一限制性氨基酸与短蛸相同,均为缬氨酸;短蛸外套膜的EAAI为84.54,高于长蛸腕足、短蛸腕足和长蛸外套膜的82.60,82.32和82.18,说明长蛸和短蛸肌肉营养丰富,均为可用蛋白源;长蛸和短蛸肌肉中分别检出19种和18种脂肪酸,且多不饱和脂肪酸含量丰富,长蛸腕足和外套膜的EPA+DHA含量为41.33%和36.00%,短蛸为35.02%和40.89%。长蛸及短蛸均是高蛋白,低脂肪,营养价值丰富的海产品,具有开发、利用的价值。In this paper, the nutritional components of the mantle and tentacles of Octopus variabilis and Octopus ochellatus are comprehensively analyzed. The results show that： 1） the crude protein and crude fat contents of the mantie and tentacles of Octopus variabilis are respectively 14.47% and 13.58%, 0.55% and 0.34%; for Octopus ochellatus are 15.70% and 14.16%, 0.50% and 0.35%, respectively; the muscle of two kinds of octopus contain abundant macro and micro elements, in which the certain hazardous substances are lower than standard; 2） the ratio of EAA/NEAA of all four samples accorded with the amino acids mode recommended by FAO/WHO and Val is the first limited amino acid; the essential amino acids index（EAAI） of the mantle of Octopus ochellatus is highest among four samples and both Octopus variabilis and Octopus ochellatus are available resources of high quality protein; 3） both Octopus variabilis and Octopus ochellatus are rich in poly-unsaturated fatty acids, the content of EPA and DHA in the mantle and tentacles of Octopus variabilis are 36.00% and 41.33%; for Octopus ochellatus are 40.89% and 35.02%, respectively. An overall look into data obtained shows that both Octopus variabilis and Octopus ochellatus are two kinds of nutrient-rich seafood with higher protein and lower fat and they are worthy to popularization.

关 键 词：长蛸 短蛸 营养成分 评价 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]