海蜇不同组织营养组成分析及评价

Analysis and Evaluation of the Nutrient Compositions in Different Tissues of Jellyfish(Rhopilema esculentum Kishinouye)

为了实现海蜇资源的高值化综合加工利用,对新鲜海蜇不同组织(伞体、胃柱、肩板、口腕、棒状附属器、生殖腺和环肌)的基本营养组成、氨基酸组成、脂质组成及脂肪酸组成进行分析与评价。结果表明,海蜇不同组织水分均在93%以上,其中胃柱水分含量最高(97.93%);灰分含量也较高,其中伞体、棒状附属器、胃柱和口腕的灰分含量均高于50%(干质量)。以除去灰分后的干质量计,棒状附属器和环肌的粗脂肪含量较高,分别为18.80%和18.76%,其他组织的粗脂肪含量均较低;所有组织的粗蛋白含量均较高,特别是伞体、肩板和口腕,粗蛋白含量达62.81%~80.94%;总糖含量均较低,为6.28%~13.36%。海蜇的生殖腺和环肌组织检出20种氨基酸,必需氨基酸含量高于其他组织,且不同组织的必需氨基酸均在25%以上。海蜇各组织的磷脂含量较多,胆固醇含量相对较少;伞体和棒状附属器的饱和脂肪酸含量多于不饱和脂肪酸,其他组织相反。以上结果说明,海蜇各组织均含有较为丰富的营养价值,且各个组织的营养价值具有一定的特点,可针对不同组织的营养特点进一步开发与利用。

In order to achieve high value-added and comprehensive utilization of jellyfish, the proximate nutritional compositions, amino acid compositions and lipids and fatty acid compositions of different tissues of fresh jellyfish (umbrella,gastric column, scapulet, oral arm, tentacle, gonad and circular muscle) were analyzed and evaluated. The results showedthat moisture contents in different tissues were over 93%, and gastric column was the highest in moisture (97.93%). Ashcontents were high in all tissues investigated and the values in umbrella, tentacle, gastric column and oral arm were higherthan 50% (on a dry weight basis). After deducting ash content, fat contents on a dry weight basis were higher in tentacle andcircular muscle, which were 18.80% and 18.76%, respectively. Fat contents in other tissues were relatively lower. Crudeproteins were high in all these tissues, especially in umbrella, scapulet and oral arm, which could reach 62.81%–80.94%.The total sugar contents in all the tissues were between 6.28% and 13.36%. Twenty amino acids were detected in gonadand circular muscle, in which essential amino acids were above 25%, which is higher than that of other tissues. Polar lipidcontents were higher than cholesterol in different tissues. In umbrella and tentacle, saturated fatty acids (SFA) were more abundant than unsaturated fatty acids (UFA), while in other tissues SFA were lower than UFA. The present research showed that all the tissues in jellyfish were rich in nutrients, and different tissues in jellyfish had different features, which explicate great potential of jellyfish for development and utilization.