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采用生化方法对蓬莱玉参(Apostichopus sp.)体壁营养成分进行了测定,并分析评价了这一水产养殖新品种的营养和开发价值。结果显示,蓬莱玉参体壁中水分、粗蛋白、粗脂肪和灰分含量分别为91.29%、5.25%、0.23%和3.09%,其中,粗蛋白质和灰分高于刺参,粗脂肪低于刺参,具有高蛋白、低脂肪的特点;蓬莱玉参体壁中氨基酸总量为53.76%,明显高于刺参,氨基酸组成和含量接近于FAO/WHO的推荐模式,属于质量较好的蛋白质;蓬莱玉参体壁中呈味氨基酸含量为25.63%,占氨基酸总量的47.66%,且各种呈味氨基酸含量均高于刺参,鲜美程度要好于刺参。蓬莱玉参体壁中多不饱和脂肪酸含量(PUFA)为26.47%,DHA+EPA为12.08%,不饱和脂肪酸与饱和脂肪酸的比值(UFA/SFA)为3.19,均高于刺参,因此,脂肪质量优于刺参;蓬莱玉参体壁中常量及微量元素含量较高,Ca、P比例适宜,并富含VB6和VB1,其中,VB1含量为1.30 mg/100 g,含量远高于刺参。研究结果表明,蓬莱玉参营养价值优于刺参,具有较高的营养价值和保健作用。
The biochemical methods were used to determine the nutrient content of the body wall of Apostichopus sp., And the nutritional value and development value of this new aquaculture variety were analyzed and evaluated. The results showed that the contents of water, crude protein, crude fat and ash in the bulk of P. jadesonii were 91.29%, 5.25%, 0.23% and 3.09%, respectively, of which the crude protein and ash content were higher than that of sea cucumber, , With the characteristics of high protein and low fat. The total amount of amino acids in the body wall of Penglai jade is 53.76%, which is obviously higher than that of sea cucumber. The amino acid composition and content are close to the recommended model of FAO / WHO, The content of amino acids in jade ginseng body wall was 25.63%, accounting for 47.66% of the total amino acids, and the contents of various kinds of amino acids in taste were higher than those in sea cucumber. The polyunsaturated fatty acid content (PUFA) was 26.47%, the DHA + EPA was 12.08%, the ratio of unsaturated fatty acids to saturated fatty acids (UFA / SFA) was 3.19, which was higher than that of sea cucumber. Therefore, The quality is better than that of sea cucumber. The bulk and the content of microelement in Penglai jade ginseng body wall are higher, the ratio of Ca and P is suitable, and VB6 and VB1 are abundant, among them, the content of VB1 is 1.30 mg / 100 g, . The results show that the nutritional value of Penglai jade is superior to the sea cucumber, with high nutritional value and health effects.