单齿螺肉营养成分分析与评价

Nutritional Composition Analysis and Evaluation of Monodonta labio Muscle

测定舟山东极海区单齿螺的螺肉营养成分并对其进行营养学评价。单齿螺肉(鲜样)中的水分、粗蛋白、粗脂肪、灰分和糖的质量分数分别为76.74%、17.32%、0.99%、2.92%和1.57%。共检测出18种氨基酸,谷氨酸质量分数最高,为2.035%;必需氨基酸占总氨基酸的比值为35.20%,必需氨基酸和非必需氨基酸的比值为82.51%。氨基酸的支/芳值为2.161,呈味氨基酸占总氨基酸的比值为47.36%。依据化学评分(CS)结果,色氨酸为第一限制性氨基酸,根据氨基酸评分结果(AAS),缬氨酸为第一限制性氨基酸,必需氨基酸指数为87.47。共检测出14种脂肪酸,饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)占总脂肪酸的质量分数分别为38.935%、26.395%和34.670%。

The muscle of Monodonta labio living in the Dongji sea area of Zhejiang province was subjected to chemical composition analysis and nutritional evaluation.The contents of water,crude protein,crude fat,crude ash and carbohydrates in the muscle of M.labio were 76.74%,17.32%,0.99%,2.92% and 1.57%,respectively.Eighteen common amino acids were detected in the muscle of M.labio.Glutamic acid revealed the highest content（2.035%）,and total essential amino acids and non-essential amino acids were 35.20% and 82.51% on the basis of total amino acids,respectively.The ratio of branch-chain amino acids to aromatic amino acids was 2.161,which was close to the normal value in the human body.Delicious amino acids were 47.36% on the basis of total amino acids.According to nutritional evaluation using amino acid score,the first limiting amino acid was tryptophan and the essential amino acid index（EAAI） was 87.47.Fourteen fatty acids were detected in the muscle of M.labio.The relative contents of saturated fatty acids（SFA）,monounsaturated fatty acids（MUFA） and polyunsaturated fatty acids（PUFA） were 38.935%,26.395% and 34.670% in total fatty acids,respectively.