皱肋文蛤氨基酸含量及脂肪酸组成分析

Analysis of Amino Acid and Fatty Acid Composition of Meretrix lyrata

测定了皱肋文蛤(Meretrix lyrata)软体部分的氨基酸含量与脂肪酸组成。共检出17种氨基酸,总含量为软体部干重的52.26%;4种呈味氨基酸(天门冬氨酸、谷氨酸、甘氨酸和丙氨酸)的含量为22.07%,占氨基酸总量的42.23%;必需氨基酸(EAA)总含量为20.72%,其必需氨基酸的构成比例基本符合FAO/WHO的标准,说明皱肋文蛤蛋白质含量较高,是一种高品质的蛋白源。皱肋文蛤软体部共检出20种脂肪酸,其中多不饱和脂肪酸的含量达34.20%,含EPA和DHA的比例分别为15.07%和11.78%,表明皱肋文蛤脂肪酸组成较全面,营养价值较高。

The amino acid content and fatty acid composition in the flesh of clam Meretrix lyrata were determined. A total of 17 amino acids were detected, accounting for 52.26% of total dry tissue weight; the content of four kinds of flavor amino acids （aspartic acid, glutamic acid, glycine and alanine） was 22.07%, accounting for 42.23G of total amino acids; the content of essential amino acids （EAA） was 20.72%, and the composition ratio of essential amino acids was in line with the standard recommended by FAO/WHO, indicating that M. @rata has high protein content and is a high-quality protein source. A total of 20 kinds of fatty acids were detected in the tissue of M. lyrata, in which the percentage of polyunsaturated fatty acids was 34.20%, and the percentages of EPA and DHA were 15.07% and 11.78%, respectively, indicating that the composition of fatty acids of M.lyrata is relatively complete and the clam has higher nutritonal value