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野生和养殖背角无齿蚌矿质元素和氨基酸含量的特征分析 被引量:3

Characteristic Analysis of Mineral Elements and Amino Acid Contents in Wild and Farmed Swan Mussels(Anodonta woodiana)
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摘要 以野生和养殖水域背角无齿蚌软组织为材料,采用电感耦合等离子质谱和液相色谱测试方法,分别研究其软组织中6种矿质元素和18种水解氨基酸的含量。结果表明:虽然两生境背角无齿蚌中含有的6种矿质元素和氨基酸含量高低顺序相似,但在部分矿质元素和个别氨基酸的含量上两者差异明显。野生蚌中矿质元素Ca、Na、Mg、Sr、Se的含量高于或接近养殖蚌(特别是Mg和Sr元素的含量显著较高),但后者元素K的含量极显著高于前者。两水域蚌的氨基酸组成基本一致,17种氨基酸的含量没有显著性差异,而养殖蚌牛磺酸的含量显著高于野生蚌。养殖蚌和野生蚌必需氨基酸含量分别为37.65%和36.75%,必需氨基酸与非必需氨基酸的比值分别为60.38%和58.11%。 Six mineral elements and 18 amino acids in soft tissues of wild and farmed swan mussels(Anodonta woodiana) respectively collected from Meilianghu natural water of Taihu Lake and Nanquan aquaculture farm of Freshwater Fisheries Research Center,Chinese Academy of Fishery Sciences were analyzed by inductively coupled plasma mass spectrometry(ICP-MS) and liquid chromatography(LC),respectively.Although 6 mineral elements and 18 amino acids in swan mussels from two different habitats were ranked in a similar order of their content,significant differences in the contents of some mineral elements and a few amino acids were observed among habitats.The levels of mineral elements such as Ca,Na,Mg,Sr and Se,especially for Mg and Sr in wild swan mussels were significantly higher than those in farmed swan mussels.However,the content of K in farmed mussels was significantly higher than that in wild mussels.Moreover,wild and farmed swan mussels revealed basically similar amino acid composition,and 17 amino acids showed no significant difference in their content,but farmed swan mussels contained significantly more taurine.The contents of essential amino acids in farmed mussels and wild swan mussels were 37.65% and 36.75%,and the ratios of essential amino acids to total amino acids were 60.38% and 58.11%,respectively.
出处 《食品科学》 EI CAS CSCD 北大核心 2012年第8期142-145,共4页 Food Science
基金 国家自然科学基金面上项目(31072214) 人事部高层次留学人才回国工作资助项目(2-115084) 江苏省2010年度普通高校研究生科研创新计划项目(2010CB429000)
关键词 背角无齿蚌 矿质元素 氨基酸 必需氨基酸 牛磺酸 Anodonta woodiana mineral element amino acid essential amino acid taurine
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