作 者：
罗钦;柯文辉;李冬梅;黄敏敏;任丽花;翁伯琦;潘葳;罗土炎
单 位：
福建省农业科学院农业质量标准与检测技术研究所/福建省农产品质量安全重点实验室;福建省农业科学院农业经济与科技信息研究所;福建师范大学协和学院文化贸易研究中心/跨境电商研究中心;福建省农业科学院农业生态研究所
关键词：
澳洲龙纹斑;青石斑鱼;史氏鲟;成鱼;肌肉;脂肪酸;主成分分析
摘 要：
【目的】分析3种特种水产品肌肉中脂肪酸组成差异,并对脂肪酸品质进行综合评价,为特种水产品的开发利用提供参考依据。【方法】根据国家标准GB 5009.168—2016对澳洲龙纹斑、青石斑鱼和史氏鲟成鱼肌肉中脂肪酸组成进行测定,再通过SPSS 17.0对各脂肪酸组成进行主成分分析。【结果】澳洲龙纹斑、青石斑鱼和史氏鲟3种成鱼肌肉中含量最高的脂肪酸分别为棕榈酸、棕榈酸和油酸,15种脂肪酸中有7种脂肪酸含量差异显著(P<0.05);3种成鱼肌肉中饱和脂肪酸总量(∑SFA)、多不饱和脂肪酸总量(∑PUFA)、高不饱和脂肪酸总量(∑HUFA)、必需脂肪酸总量(∑EFA)、(n-6)系多不饱和脂肪酸总量[∑(n-6)PUFA]和(n-3)系多不饱和脂肪酸总量[∑(n-3)PUFA]的高低顺序为青石斑鱼>澳洲龙纹斑>史氏鲟;3种成鱼肌肉中∑PUFA/∑SFA排序为澳洲龙纹斑>青石斑鱼>史氏鲟,均高于世界卫生组织建议的最低值0.4～0.5。肉豆蔻酸、硬脂酸、棕榈油酸、亚油酸、亚麻酸(C18:3n3)和二十碳五烯酸(EPA)等6种脂肪酸是3种成鱼肌肉的主要特征脂肪酸;3种成鱼脂肪酸品质综合得分排序为青石斑鱼>澳洲龙纹斑>史氏鲟。【结论】3种特种水产品中以青石斑鱼肌肉的脂肪酸品质最佳,具有较高的营养价值和开发利用潜力。
译 名：
Analysis on fatty acid compositions in muscle of three special aquatic products and comprehensive evaluation of principal components
作 者：
LUO Qin;KE Wen-hui;LI Dong-mei;HUANG Min-min;REN Li-hua;WENG Bo-qi;PAN Wei;LUO Tu-yan;Institute of Agricultural Quality Standards and Testing Technology Research,Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-products Quality & Safety;Institute of Agricultural Economy and Scientific Information Research,Fujian Academy of Agricultural Sciences;Research Center for Cultural and Trade/Research Center for Cross-border E-commerce,Concord University College Fujian Normal University;Agricultural Ecology Institute,Fujian Academy of Agricultural Sciences;
关键词：
Maccullochella peelii;;Epinephius awoara;;Acipenser schrenckii;;adult fish;;muscle;;fatty acids;;principal component analysis
摘 要：
【Objective】The difference of fatty acid composition in muscle of three special aquatic products were studied,and the comprehensive analysis on the fatty acids quality were analyzed,which could provide reference for development and utilization of the special aquatic products.【Method】GB 5009.168—2016 national standard method was referred to determine the fatty acid composition in muscle of Maccullochella peelii,Epinephius awoara and Acipenser schrenckii.Principal component analysis for fatty acid compositions were analyzed by SPSS 17.0,a statistical software.【Result】The highest fatty acids of muscles of M. peelii,E. awoara and A. schrenckii were palmitic acid,palmitic acid and oleic acid respectively,and 7 out of the 15 fatty acids had significant differences in content(P<0.05). The rank of satu-rated fatty acids(∑SFA),polyunsaturated fatty acids(∑PUFA),highly unsaturated fatty acid(∑HUFA),essential fatty acids (∑EFA),n-6 polyunsaturated fatty acid[∑(n-6)]PUFA and n-3 polyunsaturated fatty acid[∑(n-6)]PUFA was E. awoara > M. peelii > A. schrenckii. Among the three adult fish species,the rank of ∑PUFA/∑SFA in muscles was M. peelii >E. awoara > A. schrenckii,they were all higher than the World Health Organization recommended minimum value of 0.4-0.5. Six fatty acids,including myristic acid,stearic acid,palmitoleic acid,linoleic acid,linolenic acid(c18: 3 n3)and eicosapentaenoic acid(EPA),were the main characteristic fatty acids of the three adult fish. The comprehensive scores of the quality of the three adult fatty acids were E. awoara > M. peelii > A. schrenckii.【Conclusion】E. awoara has the optimal muscle fatty acid quality among the three special aquatic products,and has high nutritional value and potential for development and utilization.
