北部湾沿海4种海螺的营养成分分析与品质评价

Analysis and Evaluation of the Northern Gulf Coast Four Kinds of Conch Nutrients

为准确、全面地了解广西沿海常见海螺营养成分,本研究以4种海螺为研究对象,采用常温干燥法、550℃干法、索氏提取法、微量凯氏定氮法依次对4种海螺贝肉一般营养成分进行测定,并利用高效液相色谱法、利用气相色谱/气质联用法对螺肉的氨基酸和脂溶性成分进行测定。结果显示:节蝾螺、粒花冠小月螺、朝鲜粒花冠螺、锈凹螺肉(鲜样)中的水分、灰分、粗脂肪、粗蛋白的质量分数平均值分别为77.93%、2.59%、1.46%、25.76%。4种螺肉均测出17种氨基酸,含量最多的是谷氨酸,最少的是天冬氨酸。用GC-MS测得最多的是N-棕榈酸含量为18.73,最少的是9-十六碳烯酸含量为0.602。

For accurate and comprehensive understanding of Guangxi coastal conch common nutrients,four trumpet shells as the research object were studied. Under normal temperature drying method,550 ℃ dry process,soxhlet extraction method,micro kjeldahl determination of 4 kinds of conch shell meat general nutrients were determined. Using high performance liquid chromatography（ HPLC） method,with gas chromatography and gas chromatography-mass spectrometry,the usage of snail meat amino acids,fat-soluble components were determined. Results showed that the section Rong screw,settled crowns of grain of miscarriage,north Korea crown bolt,hollow screw rust meat（ fresh sample）in the moisture,ash content,crude fat,crude protein,the average mass fraction were 77. 93%,2. 59%,1. 46% and2. 59%,respectively. Four kinds of snail meat all were measured with 17 kinds of amino acids,glutamic acid content was the most,and the least amount of aspartic acid. Measured by GC-MS,the most N-hexadecanoic acid content was18. 73,the minimum was 9 - 16,and carbon olefine acid content was 0. 602.