食品与发酵工业 >

2020 , Vol. 46 >Issue 23: 220 - 227

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024793

分析与检测

蓝斑背肛海兔卵营养成分分析与评价

  • 孙玉林 ,
  • 赵娟 ,
  • 罗琴琴 ,
  • 李旭艳 ,
  • 曾玲 ,
  • 李锐 ,
  • 潘绮婷 ,
  • 王锂韫 ,
  • 陈道海
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  • 1(岭南师范学院 生命科学与技术学院,广东 湛江,524048);
    2(广东省粤西海鲜资源可持续利用工程技术研究中心,广东 湛江,524048);
    3(岭南师范学院 化学化工学院,广东 湛江,524048)
孙玉林(博士,副教授)和赵娟(博士,讲师)为共同第一作者(陈道海教授为通讯作者,E-mail:dhchen11@21cn.com)

收稿日期: 2020-06-18

  修回日期: 2020-07-05

  网络出版日期: 2020-12-30

基金资助

国家自然科学基金青年项目(21606121,31902373);广东省自然科学基金项目(2017A030307029,2018A030307029);广东省教育厅特色创新项目(2018KTSCX127);湛江市财政资金科技专项竞争性分配项目(2017A03023);湛江市非资助科技攻关计划项目(180813091912769);湛江市自然资源局-南海海洋生物医药资源研发公共服务平台项目(2017C8B2);岭南师范学院校级科研项目(LZL1811,ZL1504,ZL2031);岭南师范学院燕岭优秀青年教师培养计划项目(000302003922)

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Analysis and evaluation of nutritional components of theNotarchus leachii freeri eggs

  • SUN Yulin ,
  • ZHAO Juan ,
  • LUO Qinqin ,
  • LI Xuyan ,
  • ZENG Lin ,
  • LI Rui ,
  • PAN Qiting ,
  • WANG Liyun ,
  • CHEN Daohai
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  • 1(School of Life Science and Technology,Lingnan Normal University,Zhanjiang 524048,China);
    2(Engineering Research Center of Seafood Resource Sustainable Utilization of the West of Guangdong Province,Zhanjiang 524048,China);
    3(School of Chemistry and Chemical Engineering,Lingnan Normal University,Zhanjiang 524048,China)

Received date: 2020-06-18

  Revised date: 2020-07-05

  Online published: 2020-12-30

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摘要

为了评估蓝斑背肛海兔(Notarchus leachii freeri)卵的营养水平,为海洋功能性食品开发提供基础数据,对其一般营养成分、脂肪酸、氨基酸、胆固醇、牛磺酸、维生素和无机元素进行检测。结果表明,新鲜蓝斑背肛海兔卵中水分、粗蛋白、粗脂肪和灰分含量分别为90.73%、2.53%、0.62%和1.76%。脂肪酸共检测出24种,不饱和脂肪酸含量丰富,占脂肪酸总量的57.51%,其中EPA+DHA占27.28%。氨基酸共检测出17种,必需氨基酸和鲜味氨基酸含量分别为7.41 g/100 g和6.86 g/100 g,分别占氨基酸总量的34.76%和32.18%,必需氨基酸构成比例基本符合FAO/WHO模式,分别以氨基酸评分和化学评分进行评价,其第1限制性氨基酸均为蛋氨酸。胆固醇和牛磺酸含量分别为19.8和180 mg/100 g,牛磺酸与胆固醇的比值为9.09。VD、VE、VB2含量分别为47 μg/100 g、42.2 mg/100 g和0.02 mg/100 g。常量元素Ca、Mg、K、Na和微量元素Fe、Zn、Mn、Se等含量丰富。综上,蓝斑背肛海兔卵中各种营养成份丰富、比例均衡,是符合人体营养需求的优质海产品。

关键词： 蓝斑背肛海兔卵; 营养成分; 海洋功能性食品

本文引用格式

孙玉林 , 赵娟 , 罗琴琴 , 李旭艳 , 曾玲 , 李锐 , 潘绮婷 , 王锂韫 , 陈道海 . 蓝斑背肛海兔卵营养成分分析与评价[J]. 食品与发酵工业, 2020 , 46(23) : 220 -227 . DOI: 10.13995/j.cnki.11-1802/ts.024793

Abstract

In order to evaluate the nutritional value and provide the basis data for the development of marine functional food,the general nutrients,fatty acids,amino acids,cholesterol,taurine,vitamins and inorganic elements inNotarchus leachii freeri eggs were analyzed.The results showed that the contents of moisture,crude protein,crude fat and ash inNotarchus leachii freeri eggs were 90.73%、2.53%、0.62% and 1.76%,respectively.Twenty-four kinds of fatty acids were detected.The contents of the unsaturated fatty acids were rich,accounting for 57.51% of the total fatty acids content,and the total amount of EPA and DHA accounted for 27.28%.Seventeen amino acids were found inNotarchus leachii freeri eggs.The contents of the essential amino acids (EAA) and delicious aminoacids (DAA) were 7.41 g/100 g and 6.86 g/100 g,respectively,accounting for 34.76% and 32.18% of the total amino acids (TAA).The EAA composition basically met the FAO/WHO criteria.According to nutritional evaluation in amino acid score (AAS) and chemical score (CS),the first limiting amino acid ofNotarchus leachii freeri eggs was methionine.The contents of cholesterol and taurine were 19.8 mg/100 g and 180 mg/100 g,respectively,inNotarchus leachii freeri eggs,and the ratio of taurine to cholesterol (T/C) was 9.09.Their vitamins VD、VE and VB2contents were 47 μg/100 g,42.2 mg/100 g and 0.02 mg/100 g,respectively.The macroelements (Ca,Mg,K and Na) and trace elements (Fe,Zn,Mn and Se,etc.) were abundant inNotarchus leachii freeri eggs.In summary,Notarchus leachii freeri eggs are rich in various nutrient elements with a balanced proportion,and are high-quality seafoods that meet the nutritional needs of human body.

Key words： Notarchus leachii freeri eggs; nutritional composition; marine functional food

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