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呼伦湖秀丽白虾的营养成分分析及营养评价
引用本文:王亮,任海芳,李树国,高庆全.呼伦湖秀丽白虾的营养成分分析及营养评价[J].淡水渔业,2012(5):54-57.
作者姓名:王亮  任海芳  李树国  高庆全
作者单位:内蒙古民族大学动物科技学院;通辽市水务局辽河供水管理处;内蒙古呼伦贝尔呼伦湖渔业有限公司
基金项目:内蒙古民族大学科学研究项目(MDX2009024);内蒙古民族大学博士科研启动金(BS253)
摘    要:对内蒙古呼伦湖秀丽白虾(Exopalaemon modestus)营养成分进行了分析。结果显示,呼伦湖秀丽白虾鲜样水分含量为76.74%,蛋白质含量为18.84%,脂肪含量为1.95%,总糖含量为1.30%,灰分含量为1.18%。氨基酸(AA)总量为16.25%,其中必需氨基酸(EAA)总量为7.33%,鲜味氨基酸(FTAA)总量为5.76%。呼伦湖秀丽白虾肌肉中共有25种脂肪酸(FA),其中EPA和DHA的含量均比较高,分别为15.66%和7.79%。脂肪酸中饱和脂肪酸(SFA)为27.15%,单不饱和脂肪酸(MUFA)为30.76%,多不饱和脂肪酸(PUFA)为36.49%。脂类分析结果显示甘油二酯(DG)、甘油三酯(TG)、游离脂肪酸(FFA)、胆固醇(Cho)和磷脂(PL)占总脂的比例分别为12.65%、3.51%、28.47%、0.18%和55.19%。

关 键 词:呼伦湖  秀丽白虾(Exopalaemon  modestus)  营养成分  分析  评价

Nutrient components analysis and nutritional evaluation in the muscle of Exopalaemon modestusin Hulun Lake
WANG Liang,REN Hai-fang,LI Shu-guo,GAO Qing-quan.Nutrient components analysis and nutritional evaluation in the muscle of Exopalaemon modestusin Hulun Lake[J].Freshwater Fisheries,2012(5):54-57.
Authors:WANG Liang  REN Hai-fang  LI Shu-guo  GAO Qing-quan
Institution:1.College of Animal Science and Technology,Inner Mongolia University for the Nationalities,Tongliao,028000;Inner Mongolia,China; 2.Tongliao Liao River Supplying Water Administration of Water Affairs Bureau,Tongliao,028000,Inner Mongolia,China; 3.Hulunbeier Hulun Lake Fishery Limited Corporation of Inner Mongolia,Manzhouli,021400,Inner Mongolia,China)
Abstract:The nutritive composition in muscle of Exopalaemon modestus was determined.The results showed that the moisture,protein,total fat,total sugar and ash was 76.74%,18.84%,1.95%,1.30% and 1.18%,respectively.The total amount of AA,EAA,NEAA and FTAA was 16.25%,7.33%,8.92% and 5.76%,respectively.25 kinds of FA were identified.There were 5 kinds of SFA,8 kinds of MUFA and 12 kinds of PUFA.The contents of SFA,MUFA and PUFA were 27.15%,30.76% and 36.49%,respectively.The contents of DG,TG,FFA,Cho and PL were 12.65%,3.51%,28.47%,0.18% and 55.19% in total lipid,respectively.
Keywords:Hulun Lake  Exopalaemon modestus  nutritional composition  analysis  evaluation
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