| 摘要: |
| 中国小孔蛸主要分布在我国东南沿海，是深受当地消费者喜爱的头足类品种。本研究根据国家食品安全检测相关标准，采用常规生化分析方法对采集自宁德海域的中国小孔蛸肌肉营养成分进行了测定，对其肌肉营养价值进行了分析评价。结果显示：中国小孔蛸肌肉中水分、粗蛋白质、粗脂肪、灰分和总糖的含量分别占鲜样质量的比例为83.8%、13.5%、0.6%、1.5%和0.6%。在色氨酸未作单独检测情况下，在中国小孔蛸肌肉中共检测到常见氨基酸16种，总量占粗蛋白质干质量的80.15%，其中人体必需氨基酸有7种，占氨基酸总量的36.41%；必需氨基酸指数（EAAI）为75.58，必需氨基酸组成符合FAO/WHO的理想模式；此外，谷氨酸、天门冬氨酸、甘氨酸和丙氨酸4种呈味氨基酸的总含量为308.89 mg/g，占氨基酸总量的38.54%。检测出5种多不饱和脂肪酸、4种单不饱和脂肪酸和4种饱和脂肪酸，它们分别占脂肪酸总量的比例为29.31%、26.97%和43.64%；多不饱和脂肪酸中DHA、亚油酸、花生四烯酸以及EPA含量较高，分别占脂肪酸总量的8.92%、7.62%、6.52%和5.12%。中国小孔蛸肌肉中矿物元素含量丰富，尤其是钙、镁和锌含量较高。分析认为，中国小孔蛸肌肉蛋白质含量高、必需氨基酸组成基本均衡、脂肪质量较好，富含矿物元素，是具有较好食用价值和保健作用的优质海产品，今后值得加强其资源的开发与利用。 |
| 关键词: 中国小孔蛸 营养成分 营养评价 |
| DOI：10.11759/hykx20210506002 |
| 分类号:S917.4 |
| 基金项目:现代农业产业技术体系建设专项资金资助（CARS-49） |
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| Analysis and evaluation of the nutritional composition of Cistopus chinensis muscles |
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AN Jun-ting1, GE Jian-long2, BIAN Li2, LIU Chang-lin2, CHEN Si-qing2
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1.Qingdao Agricultural University, Qingdao 266109, China;2.Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Fisheries Science and Food Production Process, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266071, China
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| Abstract: |
| Cistopus chinensis,mainly distributed along the south-eastern coast of China,is a small-size cephalopod with a high economic value in local markets.In this study,based on the national food safety standards,the nutrient composition of C.chinensis collected from the Ningde waters was determined by conventional biochemical analysis,and its muscular nutrition value was analyzed and evaluated.The moisture,crude protein,crude fat,ash,and total sugar contents in the fresh muscle of C.chinensis were 83.8%,13.5%,0.6%,1.5%,and 0.6%,respectively.In the case of tryptophan not tested separately,16 common amino acids were detected in the muscle of the C.chinensis,accounting for 80.15% of crude protein dry mass.There are seven types of essential amino acids,which account for 36.41% of the total amino acids.There are four types of delicious amino acids,and the proportion of delicious amino acids to total amino acids is 38.54%.The essential amino acid index (EAAI) was 75.58,and the essential amino acids composition met the ideal protein standard suggested by the Food Agriculture Organization/World Health Organization.Thirteen types of fatty acids were detected,including four types of saturated fatty acids,four types of monounsaturated fatty acids,and five types of polyunsaturated fatty acids (PUFAs),which were 43.64%,26.97%,and 29.31%,respectively.Among the PUFAs,the content of docosahexaenoic acid,eicosapentaenoic acid,linoleic acid,and arachidonic acid was relatively high,accounting for 8.92%,5.12%,7.62%,and 6.52% of the total fatty acids,respectively.The muscle of C.chinensis is rich in mineral elements,especially calcium,magnesium,and zinc.According to the analysis results,C.chinensis has high protein content,balanced essential amino acid composition,good fat quality,and abundant mineral elements.The C.chinensis is high-quality seafood with good edible value and health care effect,which is worth strengthening the exploitation and utilization of its resources in the future. |
| Key words: Cistopus chinensis nutritional component nutritional evaluation |
