匙吻鲟肌肉与软骨营养成分分析

Analysis on Muscle and Cartilage Nutrition of Paddlefish

分析了匙吻鲟肌肉和软骨常规营养成分(蛋白质、脂肪、水分、灰分、钙和磷)的含量,对蛋白质的17种氨基酸和主要微量元素进行测定。结果表明:匙吻鲟肌肉组织中水分含量为76.50%,粗蛋白含量为15.40%,脂肪含量为5.50%,灰分为1.01%,氨基酸含量最高为谷氨酸,含量最低的为色氨酸;软骨中钠、钾和钙含量比较高,氨基酸含量前3位的是甘氨酸、谷氨酸和亮氨酸,排在最后的是色氨酸和胱氨酸。

This chapter was analysis on the paddlefish conventional muscle and cartilage nutrition（protein,fat,moisture,ash,calcium and phosphorus）.The content of 17 amino acids of the protein and the main trace elements was determined,the results showed that paddlefish muscle tissue water content was 76.50%,15.40% crude protein content,fat content 5.50%,ash 1.01%,the highest amino acid glutamic acid,was the lowest for the tryptophan;cartilage in sodium,potassium and calcium content was relatively high,the first 3 amino acids position was glycine,glutamic acid and leucine,at the end of a tryptophan and cystine.