太门哲罗鲑成熟卵子营养成分分析及评价

Analysis of Nutritional Components and Evaluation of Nutritive Quality of Mature Eggs from Hucho taimen

以太门哲罗鲑成熟卵子为研究对象,对常规营养成分、氨基酸组成、必需氨基酸营养品质评价和脂肪酸组成进行测定分析。结果表明:太门哲罗鲑成熟卵子(鲜样)中粗蛋白质量分数33.450%、粗脂肪质量分数6.432%、水分质量分数56.683%、灰分质量分数3.418%;17种氨基酸中人体必需氨基酸7种,非必需氨基酸10种,氨基酸总量高达26.823%,必需氨基酸含量11.677%,非必需氨基酸含量15.146%,其中含量最高的为谷氨酸(2.931%),其次为亮氨酸(2.627%)、丙氨酸(2.370%)、赖氨酸(2.142%),均高于2.000%;必需氨基酸的构成比例基本符合联合国粮农组织/世界卫生组织的标准,以氨基酸评分来评价,第一限制性氨基酸为缬氨酸,第二限制性氨基酸为蛋氨酸+半胱氨酸;以化学评分评价,第一限制性氨基酸为蛋氨酸+半胱氨酸,第二限制性氨基酸为缬氨酸。必需氨基酸指数高达81.905。25种脂肪酸中含饱和脂肪酸8种,饱和脂肪酸总量占太门哲罗鲑成熟卵子1.308%,占总脂肪酸为22.497%;不饱和脂肪酸17种,其中单不饱和脂肪酸6种、多不饱和脂肪酸11种,不饱和脂肪酸总量占成熟卵子高达4.483%,占总脂肪酸比例高达77.503%。通过上述分析得出,太门哲罗鲑成熟卵子可作为理想的蛋白质、氨基酸和脂肪酸来源。

The nutritional components and nutritional quality of mature eggs of Hucho taimen were evaluated in this study. The results showed that the contents of crude protein, crude fat, moisture, and crude ash in fresh eggs of Hucho taimen were 33.450%, 6.432%, 56.683% and 3.418%, respectively. Seventeen common amino acids including seven essential amino acids(EAA) and ten nonessential amino acids(NEAA) were found with total amino acids(TAA) accounting for 26.823%, among which glutamic acid(Glu) had the highest content of 2.931%, followed by leucine(Leu, 2.627%), alanine(Ala, 2.370%) and lysine(Lys, 2.142%). The amounts of EAA and NEAA were 11.677% and 15.146%, respectively. It is clear that the contents of different amino acids are stable and the essential amino acid composition meets the standard of the Food and Agriculture Organization of the United Nations/World Health Organization(FAO/WHO). According to amino acid score(AAS), the first limiting amino acid was valine(Val) and the second limiting amino acids were methionine(Met) and cystine(Cys), but according to chemical score(CS), the first limiting amino acids were methionine(Met) and cystine(Cys) and the second limiting amino acid was valine(Val). Moreover, the essential amino acid index(EAAI) was 81.905. Totally 25 main fatty acids were detected in mature eggs of Hucho taimen including 8 saturated fatty acids accounting for 1.308% of the fresh eggs and 22.497% of the total fatty acids, 17 unsaturated fatty acids accounting for 4.483% of the fresh eggs and 77.503%of the total fatty acids, 6 mono-unsaturated fatty acids(MUFA) and 11 polyunsaturated fatty acids(PUFA). In conclusion, Hucho taimen is a good source of high-quality protein, amino acids and fatty acids.