多棱角螺腹足和内脏团营养成分及风味物质分析  

Analysis of nutrient constituents and flavor substances in gastropod and visceral mass of Angulyagra polyzonata

作　　者：张圣杰 周康奇 潘贤辉 杨雁 张彩群 彭金霞 李文红[1] 王大鹏 ZHANG Shengjie;ZHOU Kangqi;PAN Xianhui;YANG Yan;ZHANG Caiqun;PENG Jinxia;LI Wenhong;WANG Dapeng(College of Animal Science and Technology,Guangxi University,Nanning 530003,China;Guangxi Academy of Fishery Sciences,Nanning 530021,China;Aquatic Animal Husbandry and Veterinary Station of Binqiao Township,Longzhou County,Chongzuo City,Longzhou 532400,Guangxi,China)

机构地区：[1]广西大学动物科学技术学院,南宁530003 [2]广西壮族自治区水产科学研究院,南宁530021 [3]崇左市龙州县彬桥乡水产畜牧兽医站,广西龙州532400

出　　处：《淡水渔业》2024年第6期87-95,共9页Freshwater Fisheries

基　　金：国家重点研发计划(2022YF2400700);国家贝类产业技术体系(CARS-49);广西特色淡水鱼产业创新团队项目(nycytxgxcxtd-2021-08)。

摘　　要：为探究多棱角螺(Angulyagra polyzonata)的营养价值及主要风味物质,对多棱角螺腹足与内脏团的一般营养成分、氨基酸含量、脂肪酸含量以及风味物质进行测定。一般营养成分结果显示,腹足与内脏团两者水分无显著差异,内脏团的粗脂肪与粗灰分均显著高于腹足,腹足粗蛋白显著高于内脏团;化学评分(CS)和氨基酸评分(AAS)结果显示,其第一限制氨基酸为蛋氨酸+半胱氨酸,第二限制氨基酸为缬氨酸。腹足的氨基酸总量(TAA)、必需氨基酸(EAA)、非必需氨基酸(NEAA)、呈味氨基酸(FAA)显著高于内脏团,但内脏团的必需氨基酸指数(EAAI)高于腹足。脂肪酸含量结果显示,内脏团的脂肪酸总量、不饱和脂肪酸∑SFA、单不饱和脂肪酸∑MUFA、多不饱和脂肪酸∑PUFA均显著高于腹足,内脏团的致动脉粥样硬化指数(index of atherogenicity,IA)和血栓形成指数(index of throm-bogenicity,IT)分别为0.79和0.40,腹足为IA=0.42,IT=0.44,与猪肉、牛肉、羊肉相比,其对造成人类动脉粥样硬化和血栓形成的影响可能较小。风味物质分析结果表明,腹足与内脏团分别鉴定出52种和29种挥发性物质,腹足风味物质种类主要为烃类、酸类和酯类,而内脏团主要为烃类和酯类,腹足的风味物质种类和数量多于内脏团,其风味可能更为丰富。综上所述,多棱角螺的腹足及内脏团营养价值较好、风味物质较为丰富,具有较好的食品开发价值。The general nutrients,amino acid contents,fatty acid contents and flavor substances of the ventral foot and visceral mass of Angulyagra polyzonata were determined to investigate the nutritional value and main flavor substances of A.polyzonata.The results of general nutrients showed that there was no significant difference in water content between gastropoda and visceral mass,the crude fat and ash content of visceral mass were significantly higher than those of gastropoda and the crude protein of gastropoda was significantly higher than that of visceral mass.The chemical score(CS)and amino acid score(AAS)results showed that the first limiting amino acid was methionine+cysteine,and the second limiting amino acid was valine.The total amino acid(TAA),essential amino acid(EAA),non-essential amino acid(NEAA)and flavorful amino acid(FAA)in gastropods were significantly higher than those in visceral mass.Still,the essential amino acid index(EAAI)in visceral mass was higher than in gastropoda.The results of fatty acid content showed that the total fatty acid,unsaturated fatty acid∑SFA,monounsaturated fatty acid∑MUFA,and polyunsaturated fatty acid∑PUFA of visceral mass were significantly higher than those of gastropods.The Index of atherogenicity(IA)and throm-bogenicity(IT)of visceral mass were 0.79 and 0.40,respectively,and the IA=0.42 and IT=0.44 of gastropodia.Compared with pork,beef,and lamb,pork might have less effect on human atherosclerosis and thrombosis.The results showed that 52 and 29 volatile substances were identified in the gastropod and visceral clusters,respectively.The types of gastropod flavorings were mainly hydrocarbons,acids and esters.At the same time,the visceral clusters were mainly hydrocarbons and esters,and the types and quantity of gastropod flavorings were more than those of visceral clusters,which might be richer in flavor.In summary,the ventral foot and visceral mass of A.polyzonata have good nutritional value and rich flavor substances,and they have good food development value.

关 键 词：多棱角螺(Angulyagra polyzonata) 营养成分 氨基酸 脂肪酸 风味物质 

分 类 号：S966.28[农业科学—水产养殖]