| 摘要: |
| 对青岛魁蚶软体部的营养成分进行了分析，并对其营养品质进行了评价。结果表明，魁蚶软体部干样中，粗蛋白、粗脂肪、总糖和灰分的质量分数分别为72.67%、1.23%、4.44%和11.73%；软体部含有18 种氨基酸，总量为719.75 mg/g (干重)，其中8 种必需氨基酸(EAA)总量是251.23 mg/g，占氨基酸总量的34.91%，其必需氨基酸的构成比例符合FAO/WHO的标准。魁蚶软体部各必需氨基酸平均得分为107.86分，第一限制性氨基酸为缬氨酸，第二限制性氨基酸为色氨酸；魁蚶软体部脂肪酸中ω-3PUFA质量分数为33.32%；含有丰富的水溶性维生素VC 、VB2 、VB3 和VB5，并富含钙、铁、锌、硒等多种无机元素。魁蚶中重金属含量极低，无重金属污染和六六六、滴滴涕残留，食用安全性高。研究认为，魁蚶是一种高蛋白、低脂肪、氨基酸含量丰富且均衡，营养价值较高的贝类。 |
| 关键词: 魁蚶 软体部 营养成分 营养评价 |
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| 基金项目:现代农业产业技术体系建设专项资金-贝类产业技术体系(CARS-48) |
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| Analysis and evaluation of nutrition composition in soft tissue of Anadara uropygimelana |
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| Abstract: |
| In order to understand the nutritive quality and nutritional components in the edible part of Anadara uropygimelana, the contents of 18 common amino acids, protein, lipids as well as vitamins and mineral ions in the soft tissue of A.uropygimelana were analyzed in this research. The results showed that the content of crude protein, crude fat, total carbohydrate and crude ash in the dry meat of A.uropygimelana were 72.67%, 1.23%, 4.44% and 11.73% respectively. Eighteen common amino acids were found in the tissue of A.uropygimelana and the total content of amino acids was 719.75mg/g in dry sample. The content of EAA was 251.23mg/g (dry weight) and the ratio of total essential amino acids to total amino acids was 34.91%, which met the FAO/WHO standards. According to nutrition evaluation in amino acids score (AAS) and chemical score (CS), the AAS of the edible part of A.uropygimelana was 107.86 with the first limiting amino acid as Val and the second limiting amino acid as Trp. The content of ω-3PUFA in fatty acids was 33.32%, which was much higher than most bivalves. The results also indicated that the edible part of A.uropygimelana was rich in water-soluble vitamins (B2, B3, B5 and C) and mineral ions such as Ca, Zn, Fe, Se, etc. The contents of heavy metals in the edible part of A.uropygimelana was low and no benzene hexachloride or DDT was detected in the sample, indicating that A.uropygimelana is safe to eat.In conclusion, the edible part of A.uropygimelana was of high nutritional value and good for human health. |
| Key words: Anadara uropygimelana Edible part Nutritional component Nutritional evaluation |
