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当前位置: 首页 > 文章 > 金鳙和黑鳙的肌肉营养成分分析及评价 淡水渔业 2017,47 (2) 101-106
Position: Home > Articles > Analysis and evaluation of nutrient components in muscle of red bighead carp and Aristichthys nobilis Freshwater Fisheries 2017,47 (2) 101-106

金鳙和黑鳙的肌肉营养成分分析及评价

作  者：
刘飞;孟昱林;韩志琦;夏虎;杨品红;周工建;陈克忠;李梦军;杨福忠
单  位：
湖南文理学院;湖南省水产工程技术研究中心
关键词：
鳙(Aristichthys nobilis);金鳙;营养成分;氨基酸;营养评价
摘  要：
采用国标(GB)检测方法,依据FAO/WHO的评价规定,对2010年发现于常德珊珀湖后经人工选育的金鳙和2015~2016年采样于常德珊泊湖的黑鳙(Aristichthys nobilis)进行肌肉营养成分分析和评价。结果表明,金鳙肌肉鲜样的水分、粗蛋白、粗脂肪、灰分水平分别为76.1%、20.6%、0.52%、1.1%,黑鳙的相应指标为76%、19.8%、0.48%、1.2%,其中两者间粗脂肪含量有显著性差异。金鳙和黑鳙的肌肉干样中17种氨基酸总含量分别为88.69 g/100 g和87.68 g/100 g、鱼类必需氨基酸含量为43.2 g/100 g和42.63 g/100 g、呈味氨基酸含量为32.52 g/100 g和32.32 g/100 g,没有显著性差异。两者肌肉氨基酸含量高低的排序也一致,含量最高的均为Glu,其次为Asp、Lys、Leu,含量最低的为Pro;必需氨基酸中含量最高的是Lys、Leu,最低的是Met。两种鳙鱼间除2种含硫氨基酸(Met、Cys)和组氨酸(His)含量有显著性差异外,其他氨基酸含量基本一致。从AAS和CS评分值可见,两者的限制性氨基酸均为Val、Ile或Thr。两者的必需氨基酸指数(EAAI)为80.47和80.13。研究说明,人工选育的金鳙具有与天然水域鳙鱼相当的营养品质。
译  名：
Analysis and evaluation of nutrient components in muscle of red bighead carp and Aristichthys nobilis
作  者：
LIU Fei;MEN Yu-lin;HAN Zhi-qi;XIA Hu;YANG Pin-hong;ZHOU Gong-jian;CHEN Ke-zhong;LI Meng-jun;YANG Fu-zhong;Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province,Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province,Hunan University of Arts and Science;Engineering Technique Research Center of Aquaculture in Hunan Province,Hunan Xiangyun Biotechnology Co.,Ltd;
关键词：
bighead carp;;red bighead carp;;nutrient;;amino acid;;nutrient evaluation
摘  要：
The nutritional value and nutritional components of the muscle of the red bighead carp and the Aristichthys nobilis were determined and analyzed using the national standard( GB) test method and FAO/WHO evaluation criteria. The results showed that the contents of moisture,crude protein,crude fat and ash in fresh muscle of the red bighead carp were76. 1%,20. 6%,0. 52% and 1. 1% respectively,and the black bighead carp were 76%,19. 8%,0. 48% and 1. 2%respectively. The crude fat levels of the red bighead carp were significantly higher than that of the black bighead carp. The total contents of 17 amino acids( TAA) were 88. 69 g/100 g and 87. 68 g/100 g respectively in the dry muscles of the red bighead carp and the black bighead carp. Their levels of essential amino acid( EAA) were 43. 2 g/100 g and 42. 63 g/100 g,and their contents of delicious amino acid( DAA) were 32. 52 g/100 g and 32. 32 g/100 g respectively. There were no significant differcences in the values of TAA,EAA and DAA between the red bighead carp and the black bighead carp. Thesequence from the greatest to the least of the percentage of various amino acids to TAA was identical in two fish. The largest was the percentage of Glu to TAA( Total amino acids) and the lowest was the percentage of Met to TAA. The percentage of various amino acids to TAA were not different significantly between two fish,except that of Met, Cys and His to TAA. According to AAS and CS of FAO/WHO evaluation,the restrict amino acids of two fishes were Val,Ile or/and Thr similarly. The essential amino acid index( EAAI) of the red bighead carp and the black bighead carp were 80. 47 and 80. 13. It was concluded that the red bighead carp had the same of good nutritional value as the black bighead carp.

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