兰州鲇肌肉营养成分分析及营养价值评价

Nutrient Analysis and Nutritive Value Evaluation in Muscle of Catfish Silurus lanzhouensis

利用常规肌肉营养测试方法测定、分析了体质量(278.6±26.7)g兰州鲇肌肉营养成分。试验结果表明,兰州鲇肌肉(鲜样)中各成分的质量分数分别为:水分77.63%,蛋白质17.43%,脂肪3.46%,灰分1.33%,无氮浸出物0.15%。肌肉中含有18种氨基酸,总量为78.28%(质量分数,脱脂干样),其中人体必需氨基酸总量是37.15%,占氨基酸总量的47.46%,必需氨基酸指数为72.15,必需氨基酸的构成比例基本符合FAO/WHO的标准;鲜味氨基酸含量为31.11%,占氨基酸总量的39.74%。脂肪酸中多不饱和脂肪酸(PUFA)占总脂肪酸的33.39%,二十碳五烯酸(EPA)与二十二碳六烯酸(DHA)的含量分别为5.12%、7.65%。微量元素比值合理。

Nutritional components in the muscle of catfish Silurus lanzhouensis were analyzed using ordinary standard methods. The results showed that contents of moisture, crude protein, crude fat, ash and carboydrates were 77.63%, 17.43% ,3.46%, 1.33% and 0.15% in fresh muscle,respectively. There were 18 amino acids in muscle. The total content of amino acids was 78.28% ,with essential amino acids of 37.15% ,accounting for 47.46% in total amino acids. According to nutrition evaluation in amino acids score （AAS） and chemical score （CS）, the essential amino acid index（EAAI） was 72.15. The constitutional rate of the essential amino acids accorded with the FAO/WHO standard basically. The content of tasty amino acids was 31.11% ,comprising 39.74% in total amino acids. There was 33.39% high unsaturated fatty acids（HUFA）. The contents of EPA and DHA in fatty acids were 5.12% and 7.65% ,respectively. The composition of trace elements was reasonable.