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当前位置: 首页 > 文章 > 不同地理群体曼氏无针乌贼肌肉营养成分分析比较与评价 食品科学 2015,36 (4) 101-105
Position: Home > Articles > Comparison of Nutritional Compositions in Sepiella japonica Muscle from Different Wild Populations FOOD SCIENCE 2015,36 (4) 101-105

不同地理群体曼氏无针乌贼肌肉营养成分分析比较与评价

作  者：
曹子豪;迟长凤;刘慧慧;吴常文;史会来
单  位：
浙江省海洋水产研究所;浙江海洋学院海洋科学与技术学院
关键词：
曼氏无针乌贼;营养成分;氨基酸;脂肪酸;无机元素
摘  要：
分析和评价浙江舟山(ZS)、浙江温州(WZ)、福建厦门(XM)、广东湛江(ZJ)4个不同地理群体曼氏无针乌贼的营养成分。用常规方法检测曼氏无针乌贼肌肉的一般营养成分,采用全自动氨基酸自动分析仪测定氨基酸含量;采用气相色谱-质谱联用仪测定脂肪酸含量;采用原子吸收光谱仪测定无机元素含量。结果表明:蛋白质含量和能值以WZ最高;碳水化合物含量以ZS最高;各地理群体曼氏无针乌贼干物质中氨基酸含量由高到低的顺序为ZJ((64.08±1.05)%)>XM((63.97±0.94)%)>WZ((63.90±0.84)%)>ZS((63.39±0.67)%);必需氨基酸/总氨基酸比率在33.90%~34.32%之间,必需氨基酸指数以ZJ最高;风味氨基酸的含量较高,变化范围为(32.32±0.56)%~(32.81±0.68)%;脂肪酸中ω-3、ω-6脂肪酸相对含量高;钙、铁、锌、镁等矿物元素含量丰富。不同地理群体的曼氏无针乌贼营养成分虽存在一定差异,但与其他头足类种类相比,曼氏无针乌贼是营养价值较高的海产品。
译  名：
Comparison of Nutritional Compositions in Sepiella japonica Muscle from Different Wild Populations
作  者：
CAO Zihao;CHI Changfeng;LIU Huihui;WU Changwen;SHI Huilai;National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology,Zhejiang Ocean University;Marine Fisheries Research Institute of Zhejiang;
关键词：
Sepiella japonica;;nutritional components;;amino acid;;fatty acid;;minerals
摘  要：
The aims of this study are to analyze and evaluate the nutrients of muscle in Sepiella japonica collected from four geographic populations, Zhoushan(ZS), Wenzhou(WZ), Xiamen(XM), and Zhanjiang(ZJ) cities. The general nutrient compositions were determined by routine methods, amino acid compositions by using amino acid analyzer, fatty acid compositions by GC-MS and mineral contents by atom absorption spectroscopy(AAS). The results showed that the protein contents and energy value of S. japonica from WZ were higher than those from three other areas. The maximal content of carbohydrate was detected in ZS. The total levels of amino acids in S. japonica from different areas were arranged in a descending order as followed: ZJ((64.08 ± 1.05)%) > XM((63.97 ± 0.94)%) > WZ((63.90 ± 0.84)%) > ZS((63.39 ±0.67)%). The ratio of essential amino acids(EAA) to total amino acids(TAA) was in the range of 33.90%–34.32% and the essential amino acid index(EAAI) of S. japonica from ZJ was the highest among four areas. The content of delicious amino acids was abundant, which was in the range of(32.32 ± 0.56)% to(32.81 ± 0.68)%. The percentages of ω-3 and ω-6 PUFA in total fatty acids were high and the content of Ca, Fe, Zn and Mg were also rich. Even though the nutritional compositions were a little different in muscle of S. japonica from four wild populations, S. japonica is a kind of seafood with high nutritional value when compared with other cephalopod species.

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