麦溪鲤肌肉营养成分分析

Analysis on the Muscle Nutritional Components of Maixi Carp

利用常规肌肉营养检测方法测定了麦溪鲤肌肉营养成分。结果表明,麦溪鲤肌肉中水分、粗蛋白质、粗脂肪和灰分的质量分数分别为76.50%、14.81%、6.85%、1.11%。麦溪鲤肌肉中检测出17种氨基酸,氨基酸总量占鲜样重的13.05%,其中鲜味氨基酸(天冬氨酸、谷氨酸、甘氨酸和丙氨酸)总量为5.09%,必需氨基酸占总氨基酸(EAA/TAA)比例为38.31%。根据氨基酸评分(AAS)、化学评分(CS),麦溪鲤肌肉限制性氨基酸为甲硫氨酸+半胱氨酸。麦溪鲤肌肉共检测出脂肪酸25种,饱和脂肪酸/不饱和脂肪酸(SFA/UFA)含量比为0.64:1,富含的十六碳酸(C16∶0)和油酸甲酯(C18∶1n9c)占到全部脂肪酸含量的70%以上。

Abstract： Nutritional components in the muscle of Maixi carp was tested and analyzed with routine methods. The results showed that the moisture, crude protein, crude fat, ash content of Maixi carp were 76.50%,14.81%,6.85% and 1.11% re- spectively. The amino acid compositions of muscle were 17 common amino acids accounted for 13.05% of the fresh sample, and the delicious amino acid （DAA）, essential amino acid （EAA）/total amino acid （TAA） were 5.09%, 38.31% for the Maixi carp. Based on the amino acid score （AAS） and chemical score （CS）, the Met＋Cys was identified as the first limiting amino acid. 25 fatty acids in Maixi carp were detected, the ratio of the saturated fatty acid and unsaturated fatty acid was 0.64：1 and the content of C160 and C18：ln9c were up to 70% of the total fatty acid.