华南地区近江牡蛎营养成分分析及评价
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摘要
本文分析和评价了华南沿海10个地区近江牡蛎的营养成分,并讨论了内脏团对近江牡蛎营养成分的影响。结果显示:调查地区近江牡蛎的水分、粗蛋白、脂肪和灰分质量分数分别为84.90%、7.64%、0.75%和1.71%;10个地区近江牡蛎均检测出16种氨基酸,其中7种为必需氨基酸,总氨基酸含量为3.97~7.60 g/100 g,必需氨基酸占总氨基酸(EAA/TAA)的比率在33.86%~38.06%之间,蛋氨酸为第一限制氨基酸,风味氨基酸占氨基酸总量38.42%~43.25%;钙、铁、锌、硒等微量元素丰富。近江牡蛎去除内脏团后蛋白质含量较牡蛎整体蛋白质含量略高,脂肪含量略低;总氨基酸平均含量为5.83 g/100 g,略有升高,必需氨基酸占总氨基酸的35.59%,风味氨基酸占总氨基酸的41.16%,钙、铁、锌、硒微量元素含量与近江牡蛎整体含量相近,其中锌含量较牡蛎整体略高。因此,近江牡蛎是一种有较高营养价值的水产品,除去内脏团后的近江牡蛎营养价值略有升高,建议消费者除去内脏后食用,对保障消费者安全具有重要的意义。
The present study analyzed and evaluated the nutrient components in Ostrea rivularis from south China sea coast,and discussed the effect of visceral mass on the nutrient components.The results showed that the contents of water,crude protein,fat and ash in the Ostrea rivularis were 84.90%,7.64%,0.75% and 1.71%,respectively.Sixteen amino acids were found which contained seven essential amino acids in the range of 3.97 g/100 g to 7.60 g/100 g,the ratio of EAA/TAA was in range of33.86% to 38.06%.Among of them,methionine acted the first limited amino acid,and flavour amino acids accounted for38.42% to 43.25% of the total amount of amino acid,there were rich trace elements in Ostrea rivularis,such as Ca,Fe,Zn,and Se.The content of fat in eviscerated Ostrea rivularis was lower than that of the whole,while the protein content was higher than that of the whole Ostrea rivularis.The total amino acid content showed slight increasing to 5.83 g/100 g.Essential amino acid in eviscerated Ostrea rivularis was accounted for 35.59% of total amino acid,while flavour amino acid accounted for 41.16%.The content of mineral elements were similar to the whole Ostrea rivularis,and the content of zinc increased.Therefore,Ostrea rivularis was a kind of aquatic product with good quality and high nutritional value,and the nutritional value was increased slightly in eviscerated Ostrea rivularis.It was of great significance to protect the safety of consumer that remove oyster visceral mass to eat.
The present study analyzed and evaluated the nutrient components in Ostrea rivularis from south China sea coast,and discussed the effect of visceral mass on the nutrient components.The results showed that the contents of water,crude protein,fat and ash in the Ostrea rivularis were 84.90%,7.64%,0.75% and 1.71%,respectively.Sixteen amino acids were found which contained seven essential amino acids in the range of 3.97 g/100 g to 7.60 g/100 g,the ratio of EAA/TAA was in range of33.86% to 38.06%.Among of them,methionine acted the first limited amino acid,and flavour amino acids accounted for38.42% to 43.25% of the total amount of amino acid,there were rich trace elements in Ostrea rivularis,such as Ca,Fe,Zn,and Se.The content of fat in eviscerated Ostrea rivularis was lower than that of the whole,while the protein content was higher than that of the whole Ostrea rivularis.The total amino acid content showed slight increasing to 5.83 g/100 g.Essential amino acid in eviscerated Ostrea rivularis was accounted for 35.59% of total amino acid,while flavour amino acid accounted for 41.16%.The content of mineral elements were similar to the whole Ostrea rivularis,and the content of zinc increased.Therefore,Ostrea rivularis was a kind of aquatic product with good quality and high nutritional value,and the nutritional value was increased slightly in eviscerated Ostrea rivularis.It was of great significance to protect the safety of consumer that remove oyster visceral mass to eat.
引文
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[31]杨贤庆,杨丽芝,黄卉,等.南海鸢乌贼墨汁营养成分分析与评价[J].南方水产科学,2015,11(5):138-142.
[32]程义勇.《中国居民膳食营养素参考摄入量》2013修订版简介[J].营养学报,2014,36(4):313-317.
[33]陈慧斌,王梅英,王莉.褶牡蛎成分组成及营养学评价研究[J].宁德师专学报:自然科学版,2009,21(4):342-345.
[34]张聪,刘程惠,马坤,等.大连湾牡蛎中微量元素的分析[J].食品研究与开发,2009,30(7):130-133.
[35]李磊,袁骐,平仙隐,等.东海沿岸海域牡蛎体内的重金属含量及其污染评价[J].海洋通报,2010,28(6):678-684.
[2]农业部渔业局.中国渔业年鉴(2011)[M].北京:中国农业出版社,2012:85.
[3]王海艳,郭希明,刘晓,等.中国近海“近江牡蛎”的分类和订名[J].海洋科学,2007,31(9):85-86.
[4]苏天凤.华南沿海养殖近江牡蛎的分类研究[J].南方水产,2006,2(6):72-75.
[5]Tanaka K,Nishizono S,Kugino K,et al.Effect of dietaryoyster extractblood on lipid metabolism,blood pressure,and blood glucose in SD rats,hypertensive rats,and diabeticrats[J].Bioscience Biotechnology Biochemistry,2006,70(2):462-470.
[6]申淑琦,徐春霞,佟瑞山.牡蛎的营养保健功能及其开发利用[J].河北农业科学,2009,13(10);79-81.
[7]钱炳俊,李平,刘小兵,等.干制牡蛎营养成分分析及其提取工艺的建立[J].河南农业科学,2016,45(7):152-156.
[8]王增焕,林钦,李刘冬,等.华南沿海贝类体镉的调查与膳食暴露评估[J].南方水产科学,2012,8(5):9-14.
[9]FIGUERIA E,CARDOSO P,FREITAS R.Ruditapes decussatus and Ruditapes philippinarum exposed to cadmium:Toxicological effects and bioaccumulation patterns[J].Comparative Biochemistry and Physiology Part C,2012,156(2):80-86.
[10]刘启明,林建清,张亚平,等.福建沿海牡蛎重金属含量特征及其在不同组织器官的分布[J].海洋环境科学,2013,32(3):343-346.
[11]LI Jian,HUANG Zhi yong,HU Yue,et al.Potential risk assessment of heavy metals by consuming shellfish collected from Xiamen China[J].Environmental Science and Pollution Research,2013,20(5):2937-2947.
[12]中华人民共和国卫生部.GB 2762-2012食品中污染物限量[S].北京:中国标准出版社,2012.
[13]GB 17378.3-2007,海洋监测规范[S].
[14]中华人民共和国卫生部.GB 5009.3-2010食品中水分的测定[S].北京:中国标准出版社,2010.
[15]中华人民共和国卫生部.GB 5009.5-2010食品中蛋白质的测定[S].北京:中国标准出版社,2010.
[16]中华人民共和国卫生部.GB 5009.6-2003食品中脂肪的测定[S].北京:中国标准出版社,2003.
[17]中华人民共和国卫生部.GB 5009.4-2010食品中灰分的测定[S].北京:中国标准出版社,2010.
[18]中国国家标准化管理委员会.GB/T5009.124-2003食品中氨基酸的测定[S].北京:中国标准出版社,2003.
[19]李清清,段文锋,冷桃花.电感耦合等离子体质谱法测定贝类水产中十种金属元素[J].农业机械,2012,10(30):104-106.
[20]V1ANY B J,KANYA T C S.Effect of detoxification on the functional and nutritional quality of proteins of karanja seed meal[J].Food Chemistry,2007,106(1):77-84.
[21]杨月欣,王光亚,潘兴昌.中国食物成分表2010[M].北京:北京大学医学出社,2010:36-69.
[22]李来好,叶鸽,郝淑贤,等.2种养殖模式罗非鱼肉品质的比较[J].南方水产科学,2013,9(5):1-6.
[23]王雪锋,涂行浩,吴佳佳,等.草鱼的营养评价及关键风味成分分析[J].中国食品学报,2014,14(12):182-189.
[24]王颖,吴志宏,李红艳,等.不同地理群体魁蚶的营养成分比较研究[J].食品科学,2013,34(3):248-252.
[25]李晓英,李勇,周淑青,等.两种淡水螺肉的营养成分分析与评价[J].食品科学,2010,31(13):276-279.
[26]Usydgs Z,Szlindert J,Adamczyk M.Protein quality and amino acid profiles of fish products available in Poland[J].Food Chemistry,2008,112(1):139-145.
[27]吴燕燕,李来好,杨贤庆,等.丁香鱼干的营养成分分析及评价[J].食品科学,2010,31(19):355-358.
[28]秦华伟,陈爱华,刘慧慧,等.乳山海域养殖太平洋牡蛎中营养成分及重金属含量分析及评价[J].中国渔业质量与标准,2015,5(6):65-70.
[29]中国预防医学科学院营养与食品卫生研究所.食品成分表(全国代表值)[M].北京:人民卫生出版社,1992.
[30]李刘冬,陈毕生,冯娟,等.军曹鱼营养成分的分析及评价[J].热带海洋学报,2002,21(1):76-82.
[31]杨贤庆,杨丽芝,黄卉,等.南海鸢乌贼墨汁营养成分分析与评价[J].南方水产科学,2015,11(5):138-142.
[32]程义勇.《中国居民膳食营养素参考摄入量》2013修订版简介[J].营养学报,2014,36(4):313-317.
[33]陈慧斌,王梅英,王莉.褶牡蛎成分组成及营养学评价研究[J].宁德师专学报:自然科学版,2009,21(4):342-345.
[34]张聪,刘程惠,马坤,等.大连湾牡蛎中微量元素的分析[J].食品研究与开发,2009,30(7):130-133.
[35]李磊,袁骐,平仙隐,等.东海沿岸海域牡蛎体内的重金属含量及其污染评价[J].海洋通报,2010,28(6):678-684.