蝉蛹营养成分分析与评价

Analysis of Nutrient Components and Evaluation of Nutritive Quality on Nymph of Cicada

了解蝉蛹营养成分的含量和质量,为开发利用其资源提供参考。按照国标对蝉蛹的营养成分进行测定,然后用氨基酸评分(AAS)、化学评分(CS)和必需氨基酸指数(EAAI)评价氨基酸质量,与常见动物性食品进行对比分析。蝉蛹中含有丰富的蛋白质而脂肪含量较低,分别占其干重的68.83%和9.15%,脂肪中不饱和脂肪酸的含量为77.27%:17种氨基酸总含量为63.54g/100 g(以干重计),必需氨基酸含量占氨基酸总量的42%,EAAI为104.65,容易被人体吸收,AAS和CS均显示蝉蛹中第一、二限制氨基酸为蛋氨酸+胱氨酸、苏氨酸;同时还显示蝉蛹体内含有丰富的矿物质元素、黄酮类和多酚类。蝉蛹是一种营养价值很高的新食品资源,具有较高的开发利用价值。

To analyze and evaluate the composition and quality of nutritions in cicada pupa, so as to provide evidence for developing and utilizing this resource. Measured the nutrients concentration respectively of cicada pupa according to national standards. The quality of amino acids was evaluated by amino acids score （AAS）, chemical score （CS） and essential amino acid index （EAAI）, and then these results were compared with other most common animal foods. It was rich in protein and low in fat in cicada pupa, which the protein and fat occupied 68.83 %and 9.15 % of its dry weight respectively. The unsaturated fatty acids occupied 77.27 % of its total fat. The total content of 17 amino acids was 63.54 g/100 g （dry weight）. Essential amino acids （EAA） accounted for 42% of total amino acid. EAAI was 104.65 which was easily absorbed by human body. According to AAS and CS, the first and second limited amino acid were methionine （Met）＋ cystine （Cys） and threonine （Thr） respectively. Besides, it was rich in mineral elements, flavonoids and polyphenols for cicada pupa. Cicada pupa is a new resource food with richer nutrition and has vast prospects for developing and application.