栉孔扇贝蒸煮液营养成分分析与安全性评价  

Nutritional analysis and safety evaluation of steaming fluids of Chlamys farreri

作　　者：黄会 刘小静 刘慧慧 张健 徐英江 李佳蔚 王共明 姜立生 HUANG Hui;LIU Xiaojing;LIU Huihui;ZHANG Jian;XU Yingjiang;LI Jiawei;WANG Gongming;JIANG Lisheng(Shandong Marine Resource and Environment Research Institute,Yantai 264006;Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Marine Food,Yantai 264006)

机构地区：[1]山东省海洋资源与环境研究院,烟台264006 [2]烟台市海珍品质量安全控制与精深加工重点实验室,烟台264006

出　　处：《中国食品添加剂》2023年第3期250-256,共7页China Food Additives

基　　金：山东省贝类产业技术体系(SDAIT-14-08)。

摘　　要：为探究栉孔扇贝蒸煮液的营养价值及安全性,本文对其营养成分、常见有害物质进行测定并作出评价。结果表明:栉孔扇贝蒸煮液中粗蛋白、粗脂肪、灰分和可溶性多糖的含量分别为43.89%、0.89%、49.58%和4.32%;检出17种氨基酸,必需氨基酸7种,呈甜味和呈鲜味氨基酸占比分别为65.52%和31.48%,第一限制性氨基酸为异亮氨酸;检出22种脂肪酸,不饱和脂肪酸DHA、EPA占比较高;琥珀酸含量为1.46%(干基),矿物质元素含量丰富;Hg、Cr、As等有害元素均符合相关限量要求,3种腹泻性贝类毒素、10种麻痹性贝类毒素均未检出。栉孔扇贝蒸煮液是一种营养物质丰富、风味独特且相对安全的加工副产物,在开发天然鲜味剂、甜味剂及多糖药物等方面具有广阔的应用前景。To explore the nutritional value of steaming fluids of Chlamys farreri,nutrients and hazards of the steaming fluids were tested. Results showed mass fractions of crude protein,crude fat,ash and soluble polysaccharide of cooking liquor were 43.89%,0.89%,49.58% and 4.32%,respectively. A total of seventeen amino acids were detected,including seven essential amino acids. The proportion of sweet amino acids was as high as 65.52%,the umami amino acids were 31.48%,and the first-limiting amino acid was isoleucine. Twenty-two kinds of fatty acids were detected,of which unsaturated fatty acids DHA and EPA were at a higher proportion. Moreover,succinic acid content accounted for 1.46%(dry weight)and mineral element were also rich in steaming fluids. The harmful elements such as mercury,cadmium,arsenic in the steaming liquid met requirements of the relevant standard limits in China. Three kinds of diarrhetic shellfish harzards and ten kinds of paralytic shellfish harzards were not detected. Therefore,steaming fluids of Chlamys farreri had rich nutrients with unique flavor and relatively safe by-product in shellfish processing. It has broad prospects in the development of natural umami flavorings,sweetener and polysaccharide medicine.

关 键 词：栉孔扇贝 扇贝蒸煮液 营养成分 琥珀酸 安全性 

分 类 号：TS202.3[轻工技术与工程—食品科学]