柞蚕蛾营养成分检测与分析

Determination and Analysis of Nutritional Ingredients in Antheraea pernyi Moth

科学评价柞蚕蛾的营养价值,有利于促进柞蚕蛾资源的食用开发利用。参照食品安全国家标准检测方法,对柞蚕蛾的主要营养成分进行测定分析。柞蚕雌蛾和雄蛾鲜样中,蛋白质质量分数分别为18.70%和14.65%;氨基酸质量分数分别为15.33%和13.64%,其中人体必需氨基酸分别占氨基酸总质量的36%和38%,必需氨基酸与非必需氨基酸的比值分别为0.66和0.73,符合FAO推荐的理想蛋白质模式,以FAO/WHO推荐的模式蛋白质为标准计算必需氨基酸指数(IEAA)分别为91.08和98.80;粗脂肪的质量分数分别为4.01%和15.85%,其中有9种不饱和脂肪酸,占总脂肪的79.50%和61.77%,不饱和脂肪酸与饱和脂肪酸的比值分别为4.24和4.86;含有Mg、Fe、Zn、K、Ca、Na、Mn、Cu、Se等多种矿物质元素。此外,柞蚕蛾中还含有多种维生素,其中维生素B2的含量较高,质量比为9.4μg/g。综上认为,柞蚕蛾的蛋白质、脂肪酸、矿物质元素、维生素等含量丰富、均衡,是一种优质昆虫食品原料。

To scientifically evaluate the nutritional value of Antheraeae pernyi moths will broaden the applicative scope of Antheraeae pernyi moths.In this study,the main nutrients of Antheraeae pernyi moths were analyzed using the national food safety standard testing methods.The results showed that,in fresh Antheraeae pernyi female moth and male moth samples,mass fraction of proteins was 18.70% and 14.65% respectively,and mass fraction of amino acids was 15.33% and 13.64% respectively.Among them,human essential amino acids accounted for 36% and 38% in total mass of amino acids respectively.The ratio of essential amino acids to non-essential amino acids was 0.66 and 0.73 respectively,conforming to the ideal protein pattern recommended by FAO.The essential amino acids index（EAAI） was91.08 and 98.80 respectively based on the recommended pattern by FAO /WHO.The mass fraction of crude fat was4.01% and 15.85% respectively,in which the content of 9 kinds of unsaturated fatty acids accounted for 79.50% and 61.77% of total fat respectively.The ratio of unsaturated fatty acids to saturated fatty acid was 4.24 and 4.86 respectively.Antheraeae pernyi moths contained various mineral elements including Mg,Fe,Zn,K,Ca,Na,Mn,Cu,Se and so on.In addition,Antheraeae pernyi moth samples also contained a variety of vitamins.The content of vitamin B2 was 9.4 μg /g,which was relatively higher than other vitamins.Therefore,Antheraeae pernyi moth has rich and balanced nutrients in protein,fat acid,mineral elements and vitamins,being excellent edible insect material for development of new food products.