不同海参产品中化学物质、氨基酸、脂肪酸和重金属组成对比研究  

Analysis on chemical, amino acid, fatty acid and heavy metal composition of different sea cucumber(Stichopus japonicus) products

作　　者：刘茜[1] 孙剑锋[1,2] 孟淑静[1] 徐志利[1] LIU Qian SUN Jian-feng MENG Shu-jing XU Zhi-li(College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000 Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province, Baoding 071000)

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]河北省农产品加工工程技术研究中心,保定071000

出　　处：《食品科技》2016年第11期133-139,共7页Food Science and Technology

基　　金：河北省高等学校科学技术研究项目(YQ2014037);河北省科技计划项目(14273205D);河北省青年拔尖人才项目

摘　　要：为改善海参的加工技术提供依据及为消费者提供丰富可靠的购买信息,以FAO/WHO推荐标准和不同的重金属限量标准为依据,通过分析研究不同海参产品中化学物质、氨基酸、脂肪酸和重金属组成,评估海参产品的营养价值与安全问题。结果表明:鲜活海参具有较优氨基酸、脂肪酸配比,并且重金属含量较低;4种海参干制产品由于干制过程中赖氨酸被破坏使得干海参产品中几乎不含有赖氨酸,引起氨基酸配比失调,即食海参产品的氨基酸配比较合理;5种海参产品的脂肪酸组成较优,尽管海参的脂肪含量较低,但具有较高比重的花生四烯酸、二十碳五烯酸和二十二碳六烯酸;5种海参产品重金属含量低于最严格的限量标准。因此,海参是一种没有安全问题且具有巨大开发潜力的海洋资源,但目前的加工技术,尤其是干制技术存在一些缺陷导致产品营养价值下降,改善海参产品的品质尤为重要。研究结果为海参产品的改善提供了理论依据。To provide theoretical basis of develop improved processing methods for sea cucumber and provide dependable and rich information of sea cucumber for consumers, the chemical, amino acid, fatty acid and heavy meal composition of different sea cucumber products were investigated to assess the food quality and safety depending on the FAO/WHO recommend standard and different legal limit standard, respectively. The results indicated that the gutted sea cucumber（GSC） had the optimal ratio of amino acids as well as fatty acids, and the content of heavy metal content was low, the four kinds of dried sea cucumber products contained hardly any lysine（Lys） due to damaging in the dried processing,however, the instant sea cucumber products own comparatively good amino acid profile. Lipid content of five sea cucumber products was very low but with highly ratio of Arachidonic Acid（AA）, Eicosapentaenoic Acid（EPA） and Docosahexaenoic Acid（DHA） as well as comparatively good fatty acid profile. Five kinds of sea cucumber products own lower concentrations than the lowest maximum legal limits of heavy metal. So sea cucumber was a kind of marine resources with great potential without safety problems. And it was necessary to develop improved processing method for sea cucumber due to present processing technologies presenting several defects, especially for dried processing. Additionally, the results provided theoretical basis for the further development of sea cucumber products.

关 键 词：海参 氨基酸 脂肪酸 重金属 营养价值 质量与安全 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]