河南省市售鱼虾蟹类及其制品营养成分调查分析  

Investigation and analysis of nutrition components of fish,shrimp,crab,and shellfish and their products sold in He’nan Province

作　　者：苏永恒[1] 张洁[1] 付鹏钰[1] 翟志雷[1] 王谢[1] SU Yongheng;ZHANG Jie;FU Pengyu;ZHAI Zhilei;WANG Xie(Center for Disease Control and Prevention of He’nan Province,He’nan Zhengzhou 450016,China)

机构地区：[1]河南省疾病预防控制中心,河南郑州450016

出　　处：《中国食品卫生杂志》2024年第4期458-463,共6页Chinese Journal of Food Hygiene

基　　金：国家财政项目(131031107000210003)。

摘　　要：目的分析河南省市售及加工鱼虾蟹类食品的营养成分,完善河南省特色食物成分数据库。方法2017年12月—2020年12月对饭店和超市内售卖的鱼蟹类食品采样,分析其中的水分、灰分、蛋白质、脂肪、碳水化合物、总氮、糖类、多种维生素及人体必需的矿物质等营养成分。结果水分、灰分含量水平基本一致;除油炸食品外均未检出糖类;蟹类能量含量整体偏高,炸鱼能量、蛋白质、总氮和脂肪整体高于鲜鱼;鱼虾蟹类脂肪酸的总量不高,不饱和脂肪酸比例大,二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)占主要成分,DHA含量较高的依次是鱿鱼0.209 g/100 g、龙虾0.181 g/100 g和巴沙鱼0.153 g/100 g,EPA依次是蟹黄1.07 g/100 g、小黄鱼0.38 g/100 g和鲫鱼0.297 g/100 g;鱼类全部检出氨基酸,虾蟹类90%检出,蟹类中蟹黄氨基酸含量较高。结论鱼虾蟹类制品中,调味料及食用油对食物成分有影响;鲜品中不饱和脂肪酸的含量与总脂肪酸含量正相关,鱼类和蟹类单不饱和脂肪酸高,虾类与推荐比例一致。Objective To establish and improve the food composition database of He’nan Province,the nutritional components of fish,shrimp,crab,and shellfish in He’nan province were analyzed.Methods The water,ash,protein,fat,carbohydrate,total nitrogen,carbohydrate,multivitamins,and essential minerals of fish and crab from restaurants and supermarkets from December 2017 to December 2020 were determined.Results The water and ash contents were basically the same.Carbohydrate was not detected except in fried food.The energy content of crab was higher than that of fish and shrimp.The energy,protein,total nitrogen,and fat contents of fried fish were higher than those of fresh fish.The total amount of fatty acids in fish,shrimp,crab,and shellfish was normal;EPA and DHA were the major components.The highest content of DHA was observed in squid(0.209 g/100 g),pasha(0.181 g/100 g),and cod(0.153 g/100 g),and the highest content of EPA was observed in crab roe(1.07 g/100 g),small yellow croaker(0.38 g/100 g),and golden carp(0.297 g/100 g).All the amino acids were detected in fish,90%in shrimp,crab,and shellfish,and the content of amino acids in crab roe was higher.Conclusion Flavoring and cooking oil influenced the food composition in the cooking process of fish,shrimp,and crab products.The content of monounsaturated fatty acids was positively correlated with the total fat content in fresh fish.Fish and crab had higher contents of monounsaturated fatty acids,and shrimp had the recommended proportion.

关 键 词：鱼 虾 蟹 营养成分 矿物质 维生素 蛋白质 脂肪 

分 类 号：R155[医药卫生—营养与食品卫生学]