红肉河蓝蛤软体部营养成分分析与评价  

Analysis and Evaluation of Nutritional Components of Potamocorbula Rubromuscula

作　　者：金榕 王佳虹 孔美兰 JIN Rong;WANG Jia-hong;KONG Mei-lan(School of Food Engineering and Biotechnology,Hanshan Normal University,Chaozhou,Guangdong 521041,China)

机构地区：[1]韩山师范学院食品工程与生物科技学院

出　　处：《教育教学论坛》2019年第30期70-72,共3页Education And Teaching Forum

基　　金：2014年潮州市第二批科技引导计划项目“定向酶解红肉河蓝蛤(薄壳)制备生物活性肽及其关键技术的研究”(2014N03);2014年韩山师范学院理科重点项目“粤东大宗低值贝类酶法制备生物活性肽及其产品开发关键技术研究”(LZ201401);国家级大学生创新创业训练项目(201510578017);国家级星火计划“波纹巴非蛤抗高血糖生物活性肽的制备及应用”(2014GA780078);广东省青年创新人才类项目“波纹巴非蛤生物活性肽的提取纯化工艺及其抗高血糖作用的研究”(2014KQNCX195)

摘　　要：本研究主要对红肉河蓝蛤软体部分营养成分进行了评价。结果显示,红肉河蓝蛤软体部分(鲜样)中的水分含量为82.02%,粗蛋白、粗脂肪和灰分的质量分数分别为9.47%、1.72%、3.25%。共检出18种常见的氨基酸,其中必需氨基酸占氨基酸总量的21.00%;油脂中,不饱和脂肪酸占油脂的46.33%,其中多不饱和脂肪酸(PUFA)占油脂的19.04%;矿物元素中钙(Ca)的质量分数最高,其次为镁(Mg),微量元素中铁(Fe)质量分数最高。结果表明红肉河蓝蛤是营养价值较高的经济贝类,具有较高的食用价值、广阔的养殖前景和较大的市场开发潜力。By using routine methods,the nutritional components in soft part of Potamocorbula rubromuscula was studied to evaluate the nutritional and dietary value.Results showed that the content of water,crude protein,crude fat and ash in soft part of Potamocorbula rubromuscula is 82.02%,9.47%,1.72% and 3.25%,respectively.The essential amino acid occupies 21.00% of total amino acid;Lipids was found exploitable by unsaturated fatty acids content of 46.33%, polyunsaturated fatty acids content of 19.04%.For mineral elements,the content of Ga was the highest,followed by Mg. For trace elements,the content of Fe was the highest.The results indicate that Potamocorbula rubromuscula was a kind of marine mollusca with relatively high nutritional and dietary value,broad breeding prospects and market developmental potential.

关 键 词：红肉河蓝蛤 软体部分 营养成分 营养评价 

分 类 号：G642.0[文化科学—高等教育学]