达摩凤蝶幼虫、蛹和成虫的营养成分分析

Analysis of Nutritional Components of Papilio demoleus Larva,Pupa and Adult

为了探寻达摩凤蝶幼虫、蛹和成虫的主要营养成分,评价它们的营养价值水平,为它们的食用开发提供理论基础。通过运用国家标准检测方法测定达摩凤蝶幼虫、蛹和成虫的水分、脂肪、蛋白质、矿质元素、氨基酸的含量,分析达摩凤蝶幼虫、蛹和成虫的氨基酸评分、必需氨基酸指数,并将它们的蛋白质、脂肪、矿质元素含量与常见食物的含量进行比较分析。结果表明,达摩凤蝶幼虫、蛹和成虫的蛋白质含量分别为60.1%、78.3%和78.5%,脂肪含量分别为5.9%、6.8%和3.1%,碳水化合物含量分别为24.1%、9.8%和12.8%,灰分含量分别为9.9%、5.1%和5.6%,它们的矿质元素含量也非常丰富;达摩凤蝶凤蝶幼虫、蛹和成虫的总氨基酸含量分别为519.9,648.7,406.5 mg/g,必需氨基酸总含量分别为177.9,197.6,119.4 mg/g,必需氨基酸占总氨基酸的比例分别为34.2%、30.5%和29.4%,必需氨基酸与非必需氨基酸的比值分别为0.52、0.44和0.42,达摩凤蝶幼虫和蛹的必需氨基酸指数分别为0.794、0.853和0.546。达摩凤蝶幼虫、蛹和成虫具有高蛋白、低脂肪、矿质元素含量丰富等特点,但蛋白质质量一般,第一限制性氨基酸含量非常低,影响了其氨基酸结构的平衡。因此,达摩凤蝶幼虫、蛹和成虫具有一定的营养价值。

In order to explore the main nutritional ingredients of larva ,pupa and adult of Papilio demole-us,and provide a theoretical basis for the exploitation of edibility of this insect species .The contents of fat ,pro-tein,mineral elements and amino acids of larva ,pupa and adult were determined by using the national standard methods.The amino acid scores and essential amino acid indexs were analysed .The contents of protein ,fat and mineral element were compared with nutrition contents of common foods .The results showed that P.demoleus larva,pupa and adult contained 5.9%,6.8%and 3.1%of fat,60.1%,78.3%and 78.5%of protein,9.9%, 5.1%and 5.6%of ash,24.1%,9.8%and 12.8%of carbohydrate,respectively.Their total amino acid contents were 519.9 mg/g,648.7 mg/g and 406.5 mg/g,which included 34.2%,30.5%and 29.4%of the essential a-mino acids respectively .The element ratios of essential amino acids and nonessential amino acids were 0.52, 0.44 and 0.42 and their essential amino acid indexes were 0.794,0.853 and 0.546 respectively.P.demoleus is characteristic of high protein,low fat,rich mineral elements etc.in its larva,pupa and adult.However,the quali-ty of protein is common ,and the first limiting amino acid content is very low ,which has a negative effect on the balance of their structure of amino acids .From this analysis,the larva,pupa and adult of P.demoleus have cer-tain nutritional value .