史氏鲟卵巢营养成分分析
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摘要
目的分析评价鲟鱼卵巢的营养成分和利用价值。方法以采卵后史氏鲟卵巢为研究对象,分别采用常压干燥法、凯氏定氮法、索氏提取法、高温灼烧法测定水分、粗蛋白、粗脂肪、灰分等基本营养成分;采用氨基酸自动分析仪测定氨基酸组成;采用气相色谱串联质谱检测脂肪酸组成;采用电感耦合等离子体质谱法测定常量、微量无机元素。结果史氏鲟卵巢具有高脂肪、低蛋白的特点,这与鱼类肌肉高蛋白、低脂肪的一般特征明显不同;粗蛋白含量为5.17g/100g,必需氨基酸的比例相对较低,但鲜味氨基酸和药效氨基酸比例较高;粗脂肪含量高达29.80 g/100 g,且富含二十碳五烯酸和二十二碳六烯酸等多不饱和脂肪酸;常量无机元素中, K和Na含量较高,微量无机元素中, Zn和Fe含量较高。结论史氏鲟卵巢可用作鱼油、风味制品、微量元素补充型保健品等的生产原料,具有较好的开发利用前景。
Objective To analyze and evaluate the nutritional composition and utilization value of sturgeon(Acipenserschrenckii) ovary. Methods The content of moisture, crude protein, fat, ash and other basic nutrients were determined by ambient pressure drying method, Kjeldahl method, Soxhlet extraction method and high temperature burning method. Amino acid composition was analyzed by automatic method. Fatty acid composition was determined by gas chromatography tandem mass spectrometry. Constant and trace inorganic elements were determined by inductively coupled plasma mass spectrometry. Results Sturgeon ovary has a high content of fat and low content of protein, which was obviously different from the general characteristics of fish muscle. The crude protein content was 5.17 g/100 g. The proportion of essential amino acids was relatively low, but the proportion of umami amino acids and pharmacodynamic amino acids was relatively high. The crude fat content was as high as 29.80 g/100 g, and rich in polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexaenoic acid. The content of K and Na was higher among the major inorganic elements, and the content of Zn and Fe was higher among the trace inorganic elements. Conclusion Sturgeon ovary can be used as a raw material for fish oil, flavor products,and trace element supplemental health care products, and has good prospects for development and utilization.
Objective To analyze and evaluate the nutritional composition and utilization value of sturgeon(Acipenserschrenckii) ovary. Methods The content of moisture, crude protein, fat, ash and other basic nutrients were determined by ambient pressure drying method, Kjeldahl method, Soxhlet extraction method and high temperature burning method. Amino acid composition was analyzed by automatic method. Fatty acid composition was determined by gas chromatography tandem mass spectrometry. Constant and trace inorganic elements were determined by inductively coupled plasma mass spectrometry. Results Sturgeon ovary has a high content of fat and low content of protein, which was obviously different from the general characteristics of fish muscle. The crude protein content was 5.17 g/100 g. The proportion of essential amino acids was relatively low, but the proportion of umami amino acids and pharmacodynamic amino acids was relatively high. The crude fat content was as high as 29.80 g/100 g, and rich in polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexaenoic acid. The content of K and Na was higher among the major inorganic elements, and the content of Zn and Fe was higher among the trace inorganic elements. Conclusion Sturgeon ovary can be used as a raw material for fish oil, flavor products,and trace element supplemental health care products, and has good prospects for development and utilization.
引文
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[8]GB/T 5009.3-2016食品安全国家标准食品中水分的测定[S].GB 5009.3-2016 National food safety standard-Determination of water in food[S].
[9]GB/T 5009.4-2016食品安全国家标准食品中灰分的测定[S].GB 5009.4-2016 National food safety standard-Determination of ash in food[S].
[10]GB/T 5009.5-2016食品安全国家标准食品中蛋白质的测定[S].GB 5009.5-2016 National food safety standard-Determination of protein in food[S].
[11]GB/T 5009.6-2016食品安全国家标准食品中脂肪的测定[S].GB 5009.6-2016 National food safety standard-Determination of fat in food[S].
[12]GB 5009.124-2016食品安全国家标准食品中氨基酸的测定[S].GB 5009.124-2016 National food safety standard-Determination of amino acid in food[S].
[13]楼乔明,徐杰,王玉明,等.气相色谱/质谱法分析孔石莼中的脂肪酸[J].色谱,2010,28(7):668-672.Lou QM,Xu J,Wang YM,et al.Analysis of fatty acid composition of Ulva pertusa Kjellm by gas chromatography/mass spectrometry[J].Chin JChromatogr,2010,28(7):668-672.
[14]孙耀帆,李群,江志刚,等.电感耦合等离子体质谱法测定花生中34种元素[J].分析试验室,2012,31(6):108-112.Sun YF,Li Q,Jiang ZG,et al.Study on determination of 34 elements in peanuts by inductively coupled plasma mass spectrometry[J].Anal Lab,2012,31(6):108-112.
[15]汪婷婷,刘海芳,孙永欣,等.史氏鲟及几种鱼类肌肉营养成分分析[J].黑龙江水产,2006,(4):9-10.Wang TT,Liu HF,Sun YX,et al.Muscle nutrient composition analysis of sturgeon and several fishes[J].Heilongjiang Fisher,2006,(4):9-10.
[16]邵淑双,范馨茹,姜鹏飞,等.俄罗斯鲟鱼生殖腺营养成分分析及评价[J].食品工业科技,2016,37(13):351-354.Shao SS,Fan XR,Jiang PF,et al.Analysis and evaluation of nutritional composition of Acipenser gueldenstaedti Gonad[J].Sci Technol Food Ind,2016,37(13):351-354.
[17]宋玉昆,李翼岑,祁立波,等.鲟鱼卵脂质的提取及脂肪酸组成分析[J].食品科学,2016,37(14):92-96.Song YK,Li YC,Qi LB,et al.Extraction and fatty acid composition of lipid from sturgeon eggs[J].Food Sci,2016,37(14):92-96.
[18]Brahmbhatt V,Oliveira M,Briand M,et al.Protective effects of dietary EPA and DHA on ischemia-reperfusion-induced intestinal stress[J].JNutr Biochem,2013,24(1):104-111.
[2]陈细华,李创举,杨长庚,等.中国鲟鱼产业技术研发现状与展望[J].淡水渔业,2017,47(6):108-112.Chen XH,Li CJ,Yang CG,et al.Status and prospects of techniques in the sturgeon aquaculture industry in China[J].Freshwater Fisher,2017,47(6):108-112.
[3]任华,蓝泽桥,孙宏懋,等.鲟鱼营养价值及其精深加工产品市场[J].江西水产科技,2015,(141):36-39.Ren H,Lan ZQ,Sun HM,et al.Sturgeon nutrition value and deep-processed products market[J].Jiangxi Fishery Sci Technol,2015,(141):36-39.
[4]林佳,桂萌,常保全,等.鲟鱼产品研究开发现状[J].中国水产,2014,1:77-78.Lin J,Gui M,Chang BQ,et al.Research and development of sturgeon products[J].China Fisher,2014,1:77-78.
[5]林连升,方辉,潘咏平,等.我国鲟鱼籽酱加工产业化开发[J].渔业科学进展,2010,31(5):117-121.Lin LS,Fang H,Pan YP,et al.Discussion on industrialization development of sturgeon caviar processing in China[J].Progress Fishery Sci,2010,31(5):117-121.
[6]刘晓勇,索力,张颖,等.三种养殖鲟鱼卵营养成分的比较分析[J].淡水渔业,2014,44(5):82-86.Liu XY,Suo L,Zhang Y,et al.An analysis of the nutritive composition of eggs in three cultured sturgeons[J].Freshwater Fisher,2014,44(5):82-86.
[7]高露姣,夏永涛,黄艳青,等.俄罗斯鲟鱼卵与西伯利亚鲟鱼卵的营养成分比较[J].海洋渔业,2012,34(1):57-63.Gao LJ,Xia YT,Huang YQ,et al.Comparison of nutritive components of eggs between Acipenser gueldenstaedti and Acipenser baerii[J].Mar Fisher,2012,34(1):57-63.
[8]GB/T 5009.3-2016食品安全国家标准食品中水分的测定[S].GB 5009.3-2016 National food safety standard-Determination of water in food[S].
[9]GB/T 5009.4-2016食品安全国家标准食品中灰分的测定[S].GB 5009.4-2016 National food safety standard-Determination of ash in food[S].
[10]GB/T 5009.5-2016食品安全国家标准食品中蛋白质的测定[S].GB 5009.5-2016 National food safety standard-Determination of protein in food[S].
[11]GB/T 5009.6-2016食品安全国家标准食品中脂肪的测定[S].GB 5009.6-2016 National food safety standard-Determination of fat in food[S].
[12]GB 5009.124-2016食品安全国家标准食品中氨基酸的测定[S].GB 5009.124-2016 National food safety standard-Determination of amino acid in food[S].
[13]楼乔明,徐杰,王玉明,等.气相色谱/质谱法分析孔石莼中的脂肪酸[J].色谱,2010,28(7):668-672.Lou QM,Xu J,Wang YM,et al.Analysis of fatty acid composition of Ulva pertusa Kjellm by gas chromatography/mass spectrometry[J].Chin JChromatogr,2010,28(7):668-672.
[14]孙耀帆,李群,江志刚,等.电感耦合等离子体质谱法测定花生中34种元素[J].分析试验室,2012,31(6):108-112.Sun YF,Li Q,Jiang ZG,et al.Study on determination of 34 elements in peanuts by inductively coupled plasma mass spectrometry[J].Anal Lab,2012,31(6):108-112.
[15]汪婷婷,刘海芳,孙永欣,等.史氏鲟及几种鱼类肌肉营养成分分析[J].黑龙江水产,2006,(4):9-10.Wang TT,Liu HF,Sun YX,et al.Muscle nutrient composition analysis of sturgeon and several fishes[J].Heilongjiang Fisher,2006,(4):9-10.
[16]邵淑双,范馨茹,姜鹏飞,等.俄罗斯鲟鱼生殖腺营养成分分析及评价[J].食品工业科技,2016,37(13):351-354.Shao SS,Fan XR,Jiang PF,et al.Analysis and evaluation of nutritional composition of Acipenser gueldenstaedti Gonad[J].Sci Technol Food Ind,2016,37(13):351-354.
[17]宋玉昆,李翼岑,祁立波,等.鲟鱼卵脂质的提取及脂肪酸组成分析[J].食品科学,2016,37(14):92-96.Song YK,Li YC,Qi LB,et al.Extraction and fatty acid composition of lipid from sturgeon eggs[J].Food Sci,2016,37(14):92-96.
[18]Brahmbhatt V,Oliveira M,Briand M,et al.Protective effects of dietary EPA and DHA on ischemia-reperfusion-induced intestinal stress[J].JNutr Biochem,2013,24(1):104-111.