方格星虫氨基酸含量测定及其营养价值评定
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摘要
将鲜方格星虫和干方格星虫用酸水解后使用全自动氨基酸分析仪对氨基酸种类及含量进行测定,并对其营养价值进行评定。结果表明,方格星虫样品中含有18种氨基酸,鲜方格星虫谷氨酸和天门冬氨酸含量较高,分别为3.48%和2.02%,胱氨酸(0.21%)和色氨酸(0.21%)含量较低;干方格星虫中谷氨酸(11.89%)和精氨酸(7.94%)含量较高,胱氨酸(0.45%)和色氨酸(1.07%)含量较低。根据FAO/WHO理想模式评定标准,方格星虫干样品中的氨基酸均达到优质蛋白源标准,鲜方格星虫样品中的氨基酸大部分达到优质蛋白源标准。
To evaluate the nutritional value of Sipunculus nudus, the kinds and contents of amino acids from fresh and dry samples after acid hydrolysis were determined by automatic amino acid analyzer. The results showed that,18 kinds of amino acids were detected from the Sipunculus nudus samples. In fresh samples, the contents of Glu(3.48%) and Asp(2.02%) were higher, but Cys(0.21%) and Trp(0.21%) contents were lower; in dry samples, the contents of Glu(11.89%) and Arg(7.94%) were higher, but contents of Cys(0.45%) and Trp(1.07%) were lower.According to the FAO/WHO evaluation standard for ideal model, the amino acids in dry samples of Sipunculus nudus have reached the standard of high quality protein source, and the most of amino acids in fresh samples have reached the standard of high quality protein source.
To evaluate the nutritional value of Sipunculus nudus, the kinds and contents of amino acids from fresh and dry samples after acid hydrolysis were determined by automatic amino acid analyzer. The results showed that,18 kinds of amino acids were detected from the Sipunculus nudus samples. In fresh samples, the contents of Glu(3.48%) and Asp(2.02%) were higher, but Cys(0.21%) and Trp(0.21%) contents were lower; in dry samples, the contents of Glu(11.89%) and Arg(7.94%) were higher, but contents of Cys(0.45%) and Trp(1.07%) were lower.According to the FAO/WHO evaluation standard for ideal model, the amino acids in dry samples of Sipunculus nudus have reached the standard of high quality protein source, and the most of amino acids in fresh samples have reached the standard of high quality protein source.
引文
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[18]陈玉芹,尹红星,王应清,等.辣木茶的氨基酸分析及营养价值评定[J].南方农业学报,2017,48(7):1280-1285.DOI:10.3969/j.issn.2095-1191.2017.07.25.
[19]谢婧.毛霉发酵豆渣过程中主要营养成分变化的研究[J].保鲜与加工,2010,10(1):35-39.DOI:10.3969/j.issn.1009-6221.2010.01.012.
[2]陈文,王湘君,赵阳,等.酸水解-全自动氨基酸分析仪测定方格星虫中氨基酸[J].食品工业科技,2017,38(3):299-304.DOI:10.13386/j.issn1002-0306.2017.03.049.
[3]刘永强,黄岛平,陈建红,等.广西北部湾方格星虫氨基酸组成与营养价值评价[J].安徽农业科学,2012,40(27):13401-13402,13521.DOI:10.3969/j.issn.0517-6611.2012.27.068.
[4]陈计峦,江英,吴继红,等.新疆赛买提杏干营养成分的分析[J].保鲜与加工,2008,8(4):45-47.DOI:10.3969/j.issn.1009-6221.2008.04.014.
[5]CHEN W,WANG X J,ZHAO Y,et al.The determination of heavy metal elements in honey by MWD-ICP-AES[J].Agricultural Science&Technology,2014,15(6):890-894.DOI:10.16175/j.cnki.1009-4229.2014.06.033.
[6]ZHANG X F,DAVISA A C,WU P,et al.Determination of cadmiumin biological samples[J].Applied Spectroscopy Reviews,2006,41(1):35-75.DOI:10.1080/05704920500385486.
[7]CASTRO-GONZALEZ I,M魪NDEZ-ARMENTA M.Heavy metals:implications associated to fishconsumption[J].Environmental Toxicology and Pharmacology,2008,26(3):263-271.DOI:10.1016/j.etap.2008.06.001.
[8]CHEN W,WANG X J,ZHAO Y,et al.The determination of heavy metal elements in Sipunculs nudus by MWD-ICP-AES[J].Agricultural Science&Technology,2014,15(5):724-728.DOI:10.16175/j.cnki.1009-4229.2014.05.006.
[9]徐艳,王慧芹,邹杰,等.方格星虫生物活性成分的研究进展[J].广西科学院学报,2015(4):273-280.DOI:10.3969/j.issn.1002-7378.2015.04.009.
[10]陈永祥,吕萍.方格星虫药理学活性的研究概况[J].中西医结合心血管病电子杂志,2017,5(2):58-59.DOI:10.16282/j.cnki.cn11-9336/r.2017.02.042.
[11]罗少杰,杨创业,王庆恒,等.光裸星虫4个野生群体的营养成分分析与品质评价[J].广东海洋大学学报,2016(1):25-30.DOI:10.3969/j.issn.1673-9159.2016.01.005.
[12]赵成仕,臧爱香,夏莲,等.酸水解-全自动氨基酸分析仪测定蜂蜜中17种氨基酸[J].现代农业科技,2013(3):325-326.DOI:10.3969/j.issn.1007-5739.2013.03.218.
[13]周添红,史永勤,耿庆芬,等.马铃薯加工淀粉废水回收蛋白酸水解制备复合氨基酸[J].食品科技,2013(10):197-201.DOI:10.13684/j.cnki.spkj.2013.10.057.
[14]纳文娟,刘慧燕,方海田.食品中甲醛残留量检测方法的比较[J].保鲜与加工,2008,8(2):42-44.DOI:10.3969/j.issn.1009-6221.2008.02.013.
[15]孙雪萍,杨家林,徐艳,等.方格星虫蛋白酶解工艺优化[J].食品与机械,2015(2):238-242.DOI:10.13652/j.issn.1003-5788.2015.02.053.
[16]张利平,吴建平,汪晓娟,等.紫花苜蓿芽及其产品中氨基酸含量的测定与营养分析[J].食品科技,2006(12):141-144.DOI:10.3969/j.issn.1005-9989.2006.12.042.
[17]秦培文,李瑞伟,王辉,等.四种罗非鱼肌肉氨基酸组成及营养价值评定[J].食品研究与开发,2010,31(2):173-176.DOI:10.3969/j.issn.1005-6521.2010.02.050.
[18]陈玉芹,尹红星,王应清,等.辣木茶的氨基酸分析及营养价值评定[J].南方农业学报,2017,48(7):1280-1285.DOI:10.3969/j.issn.2095-1191.2017.07.25.
[19]谢婧.毛霉发酵豆渣过程中主要营养成分变化的研究[J].保鲜与加工,2010,10(1):35-39.DOI:10.3969/j.issn.1009-6221.2010.01.012.