| 虾夷扇贝“象牙白”品系与普通品系营养成分分析及评价 |
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| 引用本文： | 丁君,常亚青,张婧,郝振林,赵鹏,商国良.虾夷扇贝“象牙白”品系与普通品系营养成分分析及评价[J].中国农业科技导报,2011,13(2):121-128. |
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| 作者姓名： | 丁君 常亚青 张婧 郝振林 赵鹏 商国良 |
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| 作者单位： | (大连海洋大学, 农业部海洋水产增养殖学重点开放实验室, 辽宁 大连 116023) |
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| 基金项目： | 国家863计划项目，农业部引进国际先进农业科学技术计划948项目，辽宁省重大项目 |
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| 摘 要： | 采用生化方法,对“象牙白”虾夷扇贝与普通虾夷扇贝(对照组)的一般营养成分、氨基酸及脂肪酸组成与含量、矿物元素含量进行测量,并对其营养成分进行分析与评价。结果表明:就一般营养成分而言,“象牙白”组闭壳肌中的水分含量、粗蛋白含量均高于对照组,粗脂肪含量、灰分含量均低于对照组;外套膜中除水分含量低于对照组外,其他均高于对照组。就氨基酸组成与含量而言,“象牙白”组闭壳肌中氨基酸总量(TAA)、必需氨基酸总量(EAA)、呈味氨基酸总量(DAA)、必须氨基酸指数(EAAI)均高于对照组。就脂肪酸组成而言,“象牙白”组中各部位的脂肪酸量(TFA)、不饱和脂肪酸量(UFA)、单不饱和脂肪酸量(MUFA)、高度不饱和脂肪酸量(HUFA)大多低于对照组,而DHA和EPA含量略高于对照组。总之,“象牙白”虾夷扇贝已表现出分化,在一些重要营养成分上高于对照组,这为“象牙白”虾夷扇贝的深加工及综合利用提供了理论依据。
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| 关 键 词： | “象牙白”虾夷扇贝 营养成分 氨基酸 脂肪酸 |
Analysis and Evaluation of Nutritive Composition in "Ivory" Strains and Ordinary Strains of Mizuhopecten yessoensis |
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| DING Jun,CHANG Ya-qing,ZHANG Jing,HAO Zhen-lin,ZHAO Peng,SHANG Guo-liang.Analysis and Evaluation of Nutritive Composition in "Ivory" Strains and Ordinary Strains of Mizuhopecten yessoensis[J].Journal of Agricultural Science and Technology,2011,13(2):121-128. |
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| Authors: | DING Jun CHANG Ya-qing ZHANG Jing HAO Zhen-lin ZHAO Peng SHANG Guo-liang |
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| Institution: | (Dalian Ocean University|Key Laboratory of Mariculture, Ministry of Agriculture, Liaoning Dalian 116023, China) |
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| Abstract: | The nutritive composition, amino acids, fatty acids and mineral element of the ordinary Mizuhopecten yessoensis (control groups) and “Ivory” strains of M. yessoensis were investigated. Their nourishment components were analyzed and evaluated using biochemical methods. The results showed as follows: In the scallop pillar, the moisture and crude protein contents of “Ivory” groups were more than that of the control groups, while the crude fat and crude ash contents of “Ivory” groups were lower than that of the control groups. But the nutritive composition content in scallop edge of “Ivory” groups was more than that of the control groups, except for the moisture content. The total amino acids (TAA), essential amino acids (EAA), delicious amino acids (DAA) and essential amino acids index (EAAI) in “Ivory” groups were richer than that in the control groups. Most of the total fatty acids (TFA), unsaturated fatty acids (UFA), mono-unsaturated fatty acids (MUFA), and highly unsaturated fatty acids (HUFA) in “Ivory” groups were lower than the control groups, while the contents of EPA and DHA were a little more than in the control groups. In conclusion, the difference between the “Ivory” group and the controls on the contents of several important nutrients was significant and the “Ivory” group showed advantages. This could provide theoretical evidence for deep processing and comprehensive utilization of “Ivory” strains of M.yessoensis in the future. |
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| Keywords: | “Ivory&rdquo strains of Mizuhopecten yessoensis nutritive composition amino acids fatty acids |
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