不同水域中华绒螯蟹雌体中营养品质比较分析

Comparative analysis of female Eriocheir sinensis nutritional composition from different waters

为评价不同水域中华绒螯蟹(Eriocheir sinensis)雌体的营养品质,采集成熟中华绒螯蟹雌体,对其可食部位中的基本营养成分、矿物质元素、脂肪酸、氨基酸、核苷酸和胆固醇等含量进行检测,根据联合国粮农组织(FAO)标准进行营养品质评价,并针对营养组成、风味物质含量同产区之间的关联进行对比分析。研究结果显示:长江固城湖、阳澄湖水域、辽河(入海口)、黄河(中上游)等水域的中华绒螯蟹在微量元素、胆固醇差异显著。辽河水域、黄河水域中华绒鳌蟹雌体中钙含量显著高于固城湖水域和阳澄湖水域;阳澄湖水域中华绒螯蟹雌体中铁元素含量显著高于其他三水域;固城湖水域中华绒螯蟹雌体蟹膏中DHA含量显著高于其他水域;固城湖和阳澄湖中华绒螯蟹中氨基酸含量(呈味氨基酸,必需氨基酸以及总氨基酸)显著高于黄河、辽河两水域。此外,辽河水域中华绒螯蟹蟹黄中的肌苷酸含量更为丰富。结果表明,不同水域所产中华绒螯蟹可食部位营养成分含量存在一定差异,并对其风味及营养价值产生影响。

The mature female Eriocheir sinensis were collected to analyze the nutrient component of female E.sinensis from different waters.The regular nutritions,minerals,fatty acids,amino acids,nucleotides and cholesterol in edible parts were detected and evaluated according to the FAO standard.The correlations between the places of production and nutritional composition including the content of flavor substances were also discussed.The results showed that there were significant differences in the composition of trace elements and cholesterol among E.sinensis from Gucheng Lake,Yangcheng Lake,Liaohe River(estuary)and the Yellow River(major and upper reaches).The content of calcium in the female crabs from the Liaohe and the Yellow River were significantly higher than that from the Gucheng Lake and Yangcheng Lake.The iron content in the female crabs from the Yangcheng Lake was significantly higher than that from other three waters.The content of DHA in the female crabs from the Gucheng Lake was significantly higher than that from the other three waters.The amino acid contents(taste amino acids,essential amino acids and total amino acids)of Gucheng Lake and Yangcheng Lake crabs were significantly higher than those of the Liaohe and Yellow River crabs.In addition,the content of inosinic acid in gonad and epatopancreas of female crabs from Liaohe were more abundant.In summary,the nutrient composition of the edible parts of E.sinensis from different regions had some differences,while its flavor and nutritional value were affected.