冻干刺参矿质元素及氨基酸营养评价  

Nutritional evaluation of mineral elements and amino acid in freeze-drying Stichopus japonicus

作　　者：张凡伟[1] 张小燕[1] 李少萍[1] 韩亚芬[1] 郭亚琳 曹有福[1] 

机构地区：[1]中国农业机械化科学研究院,北京100083

出　　处：《食品科技》2018年第1期72-76,共5页Food Science and Technology

基　　金：对发展中国家科技援助项目(KY201402022)

摘　　要：海参是世界八大珍品之一,刺参作为国内公认的营养价值最高的海参品种,有必要对其矿质元素及氨基酸进行营养分析和评价。真空冷冻干燥后的刺参产品形态结构基本无改变,营养成分接近鲜活刺参。以大连鲜活刺参为原料进行冻干,测定了冻干刺参中14种主要矿质元素,结果表明,刺参中含有多种微量元素及常量元素,其中钙含量较高,为1560.00 mg/kg(湿基),污染物限量合格。试验测定了冻干刺参的17种常见氨基酸,结果表明,刺参中呈味氨基酸占总氨基酸含量的53.59%,成为构成刺参风味的主要因素;必需氨基酸占总氨基酸含量25.33%,半必需氨基酸占32.52%,非必需氨基酸占74.67%,刺参氨基酸含量较高,但构成比例一般,需与其他蛋白质产品互补食用。Sea cucumber is one of the eight great treasures of the world. The nutritional analysis and assessment of mineral elements and amino acid of Stichopus japonicas was necessary because it is acknowledged as the most nutritional species. After vacuum freezing drying（VFD） Stichopus japonicas, the structure and the nutrients were rarely changed. Using VFD Stichopus japonicas as raw materials, 14 mineral elements were tested. Results showed that there were many kinds of constant and trace elements. The highest calcium content was found in Stichopus japonicas which was 1560.00 mg/kg（wet basis）. The pollutant was limited in quantity. 17 common amino acids of VFD Stichopus japonicas were tested. Delicious amino acid was accounting for 53.59% of the total amino acid which was the main factor to constitute the flavor. Essential amino acid was accounting for 25.33%. Semi-essential amino acid was accounting for 32.52%. Non-essential amino acid was accounting for 74.67%. Stichopus japonicas was high in amino acids but not good in proportion. Suggestions were proposed to eat other complementary protein food with Stichopus japonicas together.

关 键 词：刺参 冻干 矿质元素 氨基酸 

分 类 号：O21[理学—概率论与数理统计] TS201.4[理学—数学]