鲟鱼软骨成分分析及营养评价

Analysis and Evaluation of Nutrient Composition of Sturgeon Cartilage

对养殖西伯利亚鲟鱼头骨与脊骨软骨中营养成分组成情况进行比较分析。结果表明:鲟鱼头骨中糖分及蛋白质的含量略高于脊骨,脂肪含量则低于脊骨。头骨和脊骨蛋白质的氨基酸组成基本一致的,均有18种氨基酸,其中甘氨酸、谷氨酸和脯氨酸的含量较高,色氨酸为第一限制性氨基酸,必需氨基酸含量均接近或超过WHO推荐的成人氨基酸需要量模式。鲟鱼软骨中还含有丰富的对人体有益微量元素。

Siberian sturgeon was selected to study its cartilage nutritional composition in different place. The results showed that content of carbohydrate and protein in head were higher than that of chine, while fat was lower than chine cartilage. Content of Glu, Pro and Gly were higher among 18 amino acid, 1st limited amino acid was Trp. Essential amino acid composition were resemble to adult requirement pattern of WHO. Trace element such as Ca, Zn, Fe was rich in sturgeon cartilage.