史氏鲟(Acipenser schrenckii)鱼肉的营养价值

The nutritive value of Acipenser schrenckii

本文对史氏鲟鱼肉的氨基酸及脂肪酸组成进行检测,证实史氏鲟鱼肉蛋白质中的两种限制氨基酸赖氨酸和含硫氨基酸的评分分别为163、123,必需氨基酸指数为108,远远高于FAO模式的理想蛋白;精氨酸含量为62.62mg/g,占氨基酸总量的6.51%;支链氨基酸含量为162.94mg/g,与芳香氨基酸的比值为3.52,是一种具有保肝功效、有利于促进儿童生长发育的营养价值较高的蛋白质;其脂肪酸组成的营养价值比大部分的海、淡水鱼低。

The amino acid and fatty acid of Acipenser schrenckii have been analyzed in this paper. It is found that the scores of two limited amino acids（ lysine and sulfur - containing amino acid） in Acipenser schrenckii protein are 163 and 123, and the score of essential amino acids is 108. It is far higher than FAO mode protein. The Arginine is 62. 62mg/g which account for 6. 51% of total amino acid. The branched chain amino acid （BCAA） is 162.94mg/g, and relative value to aromatic amino acid （ArAA） is 3.52. It is a high nutritive value protein which has efficiency to protect liver and it is good for children gromth and development. The trophic value of fatty acid in Acipenser schrenckii is lower than most of sea fish and fresh water fish.