食品与发酵工业 >

2022 , Vol. 48 >Issue 6: 110 - 116

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027762

研究报告

不同品种柞蚕蛹营养价值及风味评价

  • 李青峰 ,
  • 王诗琦 ,
  • 赵贺 ,
  • 李宏 ,
  • 朱有敏
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  • (辽宁省蚕业科学研究所,辽宁 凤城,118100)
硕士,副研究员(朱有敏研究员为通信作者,E-mail:zhym315@163.com)

收稿日期: 2021-04-16

  修回日期: 2021-05-18

  网络出版日期: 2022-04-25

基金资助

国家蚕桑产业技术体系丹东综合试验站(CARS-18-SYZ01);国家蚕桑产业技术体系(CARS-18);农业农村部辽宁野蚕科学观测实验站项目(LNZC20160400732);辽宁省野蚕研究重点实验室项目(2003);国家桑蚕改良中心辽宁柞蚕分中心项目(LNZC20160400731)

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Nutritional value and flavor evaluation of different varieties of tussah pupae

  • LI Qingfeng ,
  • WANG Shiqi ,
  • ZHAO He ,
  • LI Hong ,
  • ZHU Youmin
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  • (The Sericultural Research Institute of Liaoning Province, Fengcheng 118100, China)

Received date: 2021-04-16

  Revised date: 2021-05-18

  Online published: 2022-04-25

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摘要

该文研究不同品种柞蚕蛹氨基酸含量及组成的差异,综合评价其营养价值。以辽宁省现行的5个品种柞蚕蛹为研究对象,对其营养成分含量、脂肪酸、氨基酸的组成及含量进行检测,通过氨基酸评分、化学评分、必需氨基酸指数、营养指数和生物价等指标对柞蚕蛹营养价值和风味进行综合评定。结果表明,柞蚕蛹营养成分丰富且均含有18种氨基酸,是理想的动物蛋白资源。其中辽蚕582和抗大必需氨基酸和总氨基酸含量更高;抗大粗脂肪质量分数最低,粗蛋白质量分数和不饱和脂肪酸相对含量最高,同时含有丰富的鲜味氨基酸,氨基酸组成比例更符合人体所需;辽蚕582必需氨基酸指数、营养指数和生物价均最高,具有较高的相对营养价值和蛋白消化利用率。综合营养成分和风味评价认为抗大和辽蚕582营养价值更高、风味更佳,该研究结果为高营养价值柞蚕蛹的品种选育和食品开发提供理论依据。

关键词： 柞蚕蛹; 脂肪酸; 氨基酸; 营养评价; 风味

本文引用格式

李青峰 , 王诗琦 , 赵贺 , 李宏 , 朱有敏 . 不同品种柞蚕蛹营养价值及风味评价[J]. 食品与发酵工业, 2022 , 48(6) : 110 -116 . DOI: 10.13995/j.cnki.11-1802/ts.027762

Abstract

This study aimed to investigate the difference in amino acid content and composition of different varieties of Antheraea pernyi and evaluate the nutritional value of tussah pupa comprehensively. The pupae of five tussah varieties in Liaoning province were studied, and the contents of nutrients, fatty acids and amino acids were detected. The nutritional value and flavor of tussah pupae were assessed by the amino acid score (AAS), chemical score (CS), nutritional index (NI), essential amino acid index (EAAI) and biological value (BV). The results showed that all tussah pupae were rich in nutrients and contain 18 amino acids, so they were ideal animal protein resources. The contents of essential amino acids and total amino acids of Liaocan582 and Kangda were higher. The mass fraction of crude fat of Kangda was the lowest, but the mass fraction of crude protein and the relative content of unsaturated fatty acid of Kangda was the highest. At the same time, Kangda riched in delicious amino acids, and the proportion of amino acids of Kangda was more suitable for human needs. Liaocan582 showed the highest EAAI, NI and BV values, having high relative nutritional value and protein digestibility. The comprehensive evaluation of nutritional components and flavor showed that Kangda and Liaocan582 had a higher nutritional value and better flavor. The results provide a theoretical basis for breeding and food development of tussah pupae with high nutritional value.

Key words： tussah pupae; fatty acid; amino acid; nutrition evaluation; flavor

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