盐度调控对中华绒螯蟹肝胰腺主要营养品质的影响

Effects of Water Salinity on the Nutritional Quality of Eriocheir sinensis Hepatopancreas

分析探讨了水体盐度(0‰、6‰、12‰和18‰)对河蟹肝胰腺的生物学指数和主要营养品质的影响。结果表明:中、低盐度组(12‰和6‰)具有较高的肝胰腺指数,6‰盐度下最高;低盐度组的水分和灰分含量最低,中盐度组具有高蛋白低脂肪的特点;大部分矿物质在中、高(18‰)盐度下处于较高水平,雄蟹所有元素(Mn除外)在12‰时含量最高;高盐度会降低河蟹肝胰腺中DHA和EPA等不饱和脂肪酸,剩余盐度下油酸等个别脂肪酸有显著变化,但脂肪酸总量无明显变化,;盐度对雄蟹肝胰腺的氨基酸影响较小,而雌蟹的总氨基酸含量6‰时最低,18‰最高;高盐度下的必需氨基酸指数显著高于其他组,0‰-12‰的盐度均出现了限制性氨基酸,主要为亮氨酸和含硫氨基酸。总之,河蟹肝胰腺的营养品质在高盐度下波动较大,而中、低盐度组则兼顾了高得率和丰富的营养价值。

The effects of water salinity (0‰, 6‰, 12‰, and 18‰) on the hepatosomatic index and nutritional quality of Chinese mitten crab hepatopancreas were explored in this paper. The results showed that the hepatosomatic index was relatively high in medium and low salinity groups (12‰ and 6‰) and that the highest value was found at a salinity of 6‰. The low salinity group had the lowest moisture and ash content, and the medium salinity group was characterized by high protein and low fat. Most minerals at high levels were found at medium and high salinities (18‰), and for male crabs, all elements (except for Mn) were at the highest levels when salinity was 12‰. High salinity could reduce the proportions of unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in crab hepatopancreas; at other salinities, the total amount of fatty acids showed no significant changes, except for several fatty acids such as oleic acid. Salinity had a small impact on the amino acids in male crab hepatopancreas, and for female crabs, the lowest and highest total amino acid content were found at the salinities of 6‰ and 18‰, respectively. The essential amino acid index was significantly higher for the high salinity group compared with other groups. Under conditions of 0-12‰ salinity, limiting amino acids were present, mainly leucine and sulfur-containing amino acids. In summary, the nutritional quality of crab hepatopancreas fluctuated widely at high salinity, while medium and low salinity groups balanced both high yield and high nutritional value. © 2015, South China University of Technology. All right reserved.