文献类型：期刊文献

中文题名：尖紫蛤全脏器营养成分分析与评价

英文题名：Analysis and evaluation of nutritional composition of the whole viscera of Sanguinolaria acuta

作者：蒋杨[1];范秀萍[1];吴红棉[1];胡雪琼[1];钟帝[1]

机构：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,国家贝类加工技术研发分中心(湛江),广东海洋大学食品科技学院,广东湛江524088

年份：2013

卷号：34

期号：7

起止页码：350

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2011、北大核心、CSCD、CSCD2013_2014

基金：广东海洋大学自然科学研究项目(1012115)

语种：中文

中文关键词：尖紫蛤;氨基酸;限量元素;脂肪酸

外文关键词：Sanguinolaria acuta; amino acids; limited quantity minerals; fatty acids

中文摘要：对尖紫蛤全脏器的常规营养成分、氨基酸、脂肪酸和矿物元素含量进行分析与评价。结果表明:尖紫蛤全脏器中粗蛋白含量为68.6%(以干基计),总糖为11.2%,蛋白质组成氨基酸总量为55.82%,含有8种人体必需氨基酸,占总氨基酸含量的38.7%;Gly、Glu和Asp等呈味氨基酸含量丰富,占氨基酸总量的49.1%;第一限制氨基酸为缬氨酸,氨基酸价为57。脂肪酸组成中SFA:MUFA:PUFA=1.3:1:1.7;Fe含量高达167mg/kg,限量元素中除铅外均在允许范围内。因此,尖紫蛤全脏器是具有较高营养价值的海洋食品原料。

外文摘要：Nutritional components of the whole viscera of Sanguinolaria acuta were analyzed and evaluated.General nutrients,amino acid compositions, fatty acid compositions and mineral contents were investigated.The results showed that the content of crude protein in dry basis was 68.6% ,the total sugar was 11.2%.The total content of the amino acids from protein was 55.82%, and essential amino acids which accounted for 38.？% of the total amino acids.Valine was the first limiting amino acid ;the score of amino acid was 57.The crude fat level was 10w and SFA ：MUFA： PUFA = 1.3： 1 ： 1.7, while mineral contents were high, especially Fe （ 167mg/kg）. In comparison with hygiene criterions,the content of Pb was higher, and Cu,As, Cd and Hg were lower.Therefore, it showed that there were higher nutritive value and better flavor character in the whole viscera of Sanguinolaria acuta.