白乌鱼头骨和脊骨理化成分分析及营养价值比较  

Analysis of Physicochemical Constituents and Nutritional Value of Skull and Spinal Bones of White Mullet

作　　者：焦晓磊 李清 樊威 苏建 罗煜 吴俊 邓语 张崟[2] JIAO Xiaolei;LI Qing;FAN Wei;SU Jian;LUO Yu;WU Jun;DENG Yu;ZHANG Yin(Sichuan Neijiang Academy of Agricultural Sciences,Neijiang,Sichuan 641099,China;Key Laboratory for Meat Processing of Sichuan Province,Chengdu University,Chengdu,Sichuan 610106,China)

机构地区：[1]四川省内江市农业科学院,四川内江641099 [2]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《农产品加工》2025年第1期52-56,共5页Farm Products Processing

基　　金：四川省自然科学基金项目“白乌鱼高值化加工与综合利用关键技术研究”(2022NSFSC1764);内江市科技项目“白乌鱼全胴体”(2021KJJH008);国家现代农业产业技术体系四川创新团队项目(SCCXTD-2025-15);四川省科技计划项目“内江市中区省级农业科技园区白乌鱼新品种育繁推种业与深加工关键技术研究及产业化应用(园区创新项目)”(2021YFN0033)。

摘　　要：为了明确白乌鱼鱼骨的营养价值,以白乌鱼的头骨和脊骨为原料,在对其中的基本营养成分、脂肪酸、氨基酸含量进行分析基础上,对脂肪酸及氨基酸的营养价值进行比较。结果表明,白乌鱼的头骨具有高水分、高灰分、高蛋白、低脂肪、低碳水化合物的特点。2种鱼骨中共检测出25种脂肪酸,脂肪酸的多不饱和指数值(PI)、致动脉粥样硬化指数值(AI)表明,白乌鱼头骨和脊骨中的脂肪酸对人体的危害性高于蛋类。2种鱼骨共检测出16种氨基酸,必需氨基酸含量为32.27%~39.43%。鱼脊骨中的2种风味氨基酸(丙氨酸、谷氨酸)含量较头骨高,但头骨中风味氨基酸的总含量大于脊骨。头骨的氨基酸价和氨基酸指数较高,脊骨的蛋白质效价较头骨高,脊骨蛋白更易被人体吸收。To clarify the nutritional value of white octopus bones,the skull and spine of white octopus were taken as raw materials,the content of physicochemical constituents,fatty acids,and amino acid of them were determined and compared.The results showed that the skull of white octopus had the characteristics of with higher content of moisture,ash,protein,and lower content of fat and carbohydrate compared with the spine.A total of 25 fatty acids were detected in the two kinds of fish bones.The polyunsaturated index(PI)and atherogenic index(AI)of fatty acids showed that the fatty acids in the skull and spine of white mullet were superior to eggs.A total of 16 kinds of amino acids were detected in the two types of bone,and the content of essential amino acids ranged 32.27%~39.43%.The content of two flavor amino acids(alanine and glutamic acid)in spine was higher than that in skull,but the total amount of flavor amino acids in skull was greater than that in spine.The amino acid value and amino acid index of fish skull were higher than those of spine,and the protein value of spine was higher than that of skull.The spine protein was easier to be absorbed.

关 键 词：白乌鱼头骨 白乌鱼脊骨 营养成分 脂肪酸 氨基酸 

分 类 号：R151.3[医药卫生—营养与食品卫生学]