尖紫蛤全脏器营养成分分析与评价

Analysis and evaluation of nutritional composition of the whole viscera of Sanguinolaria acuta

对尖紫蛤全脏器的常规营养成分、氨基酸、脂肪酸和矿物元素含量进行分析与评价。结果表明:尖紫蛤全脏器中粗蛋白含量为68.6%(以干基计),总糖为11.2%,蛋白质组成氨基酸总量为55.82%,含有8种人体必需氨基酸,占总氨基酸含量的38.7%;Gly、Glu和Asp等呈味氨基酸含量丰富,占氨基酸总量的49.1%;第一限制氨基酸为缬氨酸,氨基酸价为57。脂肪酸组成中SFA:MUFA:PUFA=1.3:1:1.7;Fe含量高达167mg/kg,限量元素中除铅外均在允许范围内。因此,尖紫蛤全脏器是具有较高营养价值的海洋食品原料。

Nutritional components of the whole viscera of Sanguinolaria acuta were analyzed and evaluated.General nutrients,amino acid compositions, fatty acid compositions and mineral contents were investigated.The results showed that the content of crude protein in dry basis was 68.6% ,the total sugar was 11.2%.The total content of the amino acids from protein was 55.82%, and essential amino acids which accounted for 38.？% of the total amino acids.Valine was the first limiting amino acid ;the score of amino acid was 57.The crude fat level was 10w and SFA ：MUFA： PUFA = 1.3： 1 ： 1.7, while mineral contents were high, especially Fe （ 167mg/kg）. In comparison with hygiene criterions,the content of Pb was higher, and Cu,As, Cd and Hg were lower.Therefore, it showed that there were higher nutritive value and better flavor character in the whole viscera of Sanguinolaria acuta.