金鲳鱼不同组织脂肪酸组成比较
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摘要
为提高金鲳鱼加工中副产物的利用率,本实验采用氯仿-甲醇法提取金鲳鱼5个组织部位中的脂质,采用GC-FID法测定各组织脂肪酸组成。脂质含量由高到低依次为:内脏(27.12±7.96)g/100 g>鱼身骨(16.04±3.35)g/100 g≈鱼头(15.88±3.09)g/100 g>鱼皮(11.93±5.72)g/100 g>鱼身肉(5.09±2.13)g/100 g。5个组织脂肪酸组成基本相同,富含油酸(24.31%~25.84%)、棕榈酸(23.16%~25.00%)和亚油酸(19.04%~19.76%)。饱和脂肪酸(SFA)在内脏(35.32%±2.17%)中含量最高,显著高于其它组织(p<0.05);单不饱和脂肪酸(MUFA)在鱼身骨(34.27%±1.28%)、鱼头(34.56%±1.32%)及鱼身肉(34.34%±1.57%)中含量显著高于内脏(32.68%±1.64%)和鱼皮(33.22%±1.23%)(p<0.05);多不饱和脂肪酸(PUFA)在5个组织间含量无显著差异;n-3PUFA和EPA+DHA在鱼皮(10.34%±1.76%和6.04%±1.53%)中含量最高,显著高于其它组织(p<0.05)。内脏中SFA(35.32%±2.17%)>MUFA(32.68%±1.64%)>PUFA(31.09%±3.18%);鱼身骨、鱼头及鱼身肉中MUFA>SFA≈PUFA;鱼皮中SFA(33.70%±2.22%)≥MUFA(33.22%±1.23%)≥PUFA(32.07%±3.23%)。因此,金鲳鱼组织脂质营养丰富,颇具开发利用价值。
In order to improve utilization of by-products,Trachinotus ovatus was randomly selected to analyze fatty acids composition using gas chromatography-flame ionization detector( GC-FID) method.Lipid in five different tissues were extracted using chloroform-methanol solvent,and it was found that lipid contents from high to low were as follows: viscera( 27.12 ±7.96) g/100 g > bone( 16.04 ± 3.35) g/100 g≈head( 15.88 ± 3.09) g/100 g > skin( 11.93 ± 5.72) g/100 g > meat( 5.09 ±2.13) g/100 g. Tissues had similar fatty acids composition,and were rich in oleic acid( 24.31% ~ 25.84%),palmitic acid( 23.16% ~25.00%) and linoleic acid( 19.04% ~19.76%).Saturated fatty acid( SFA) in viscera( 35.32% ± 2.17%) was the highest and significantly higher than that of other tissues( p < 0.05).The monounsaturated fatty acids( MUFA) in bone( 34.27%± 1.28%),head( 34.56% ± 1.32%) and meat( 34.34% ± 1.57%) were significantly higher than those in viscera( 32.68% ±1.64%) and skin( 33.22% ± 1.23%).The polyunsaturated fatty acids( PUFA) between the five tissues didn't have significant differences.Skin( 10.34% ± 1.76% and 6.04% ± 1.53%) was the highest in n-3 PUFA and DHA + EPA,significantly higher than other tissues( p < 0.05). In viscera SFA( 35.32% ± 2.17%) > MUFA( 32.68% ± 1.64%) > PUFA( 31.09% ± 3.18%);MUFA > SFA≈PUFA in bone,head and meat.In skin SFA( 33.70% ± 2.22%) ≥MUFA( 33.22% ± 1.23%) ≥PUFA( 32.07%± 3.23%).Therefore,the Trachinotus ovatus tissue lipid nutrition is rich and has the value of development and utilization.
In order to improve utilization of by-products,Trachinotus ovatus was randomly selected to analyze fatty acids composition using gas chromatography-flame ionization detector( GC-FID) method.Lipid in five different tissues were extracted using chloroform-methanol solvent,and it was found that lipid contents from high to low were as follows: viscera( 27.12 ±7.96) g/100 g > bone( 16.04 ± 3.35) g/100 g≈head( 15.88 ± 3.09) g/100 g > skin( 11.93 ± 5.72) g/100 g > meat( 5.09 ±2.13) g/100 g. Tissues had similar fatty acids composition,and were rich in oleic acid( 24.31% ~ 25.84%),palmitic acid( 23.16% ~25.00%) and linoleic acid( 19.04% ~19.76%).Saturated fatty acid( SFA) in viscera( 35.32% ± 2.17%) was the highest and significantly higher than that of other tissues( p < 0.05).The monounsaturated fatty acids( MUFA) in bone( 34.27%± 1.28%),head( 34.56% ± 1.32%) and meat( 34.34% ± 1.57%) were significantly higher than those in viscera( 32.68% ±1.64%) and skin( 33.22% ± 1.23%).The polyunsaturated fatty acids( PUFA) between the five tissues didn't have significant differences.Skin( 10.34% ± 1.76% and 6.04% ± 1.53%) was the highest in n-3 PUFA and DHA + EPA,significantly higher than other tissues( p < 0.05). In viscera SFA( 35.32% ± 2.17%) > MUFA( 32.68% ± 1.64%) > PUFA( 31.09% ± 3.18%);MUFA > SFA≈PUFA in bone,head and meat.In skin SFA( 33.70% ± 2.22%) ≥MUFA( 33.22% ± 1.23%) ≥PUFA( 32.07%± 3.23%).Therefore,the Trachinotus ovatus tissue lipid nutrition is rich and has the value of development and utilization.
引文
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[6]杨欣怡,张凤枰,赵鑫,等.网箱海养卵形鲳鲹饲料与肌肉品质评价[J].食品科学,2015,36(21):243-248.
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[11]张少宁,徐继林,侯云丹,等.卵形鲳鲹不同组织器官脂肪酸组成含量的比较[J].食品科学,2010,31(10):192-195.
[12]雷琳.鄱阳湖几种野生淡水鱼及其食物链脂类中脂肪酸特点的研究[D].南昌:南昌大学,2012.
[13]曹君.不同脂肪酸结构食用油的氧化规律及其动力学研究[D].南昌:南昌大学,2015.
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[15]黄东雨,陈海光,Kow F.海洋鱼类分割加工废弃物的综合利用[J].广东农业科学,2009(9):144-148.
[16]张崟,朱志伟,曾庆孝.鱼骨利用的研究现状[J].食品研究与开发,2007,28(9):182-185.
[17]袁美兰,赵利,刘华,等.鱼头鱼骨的综合利用研究进展[J].现代农业科技,2015(18):284-286.
[18]傅燕凤,沈月新.浅谈鱼皮胶原蛋白的利用[J].食品研究与开发,2004,25(2):16-18.
[19]Albertgj T,Marc M.Global overview on the use of fish meal and fish oil in industrially compounded aquafeeds:Trends and future prospects[J].Aquaculture,2008,285(1-4):146-158.
[20]肖玫,欧志强.深海鱼油中两种脂肪酸(EPA和DHA)的生理功效及机理的研究进展[J].食品科学,2005,26(8):522-526.
[21]Osman H,Suriah A R.Fatty acid composition and cholesterol content of selected marine fish in Malaysian waters[J].Food Chemistry,2001,73(1):55-60.
[22]汪先进,袁星,翟哲,等.饲料添加剂对卵形鲳鲹肌肉品质的影响[J].水产科技情报,2016,43(4):185-189.
[23]徐善良,王丹丽,徐继林,等.3种鲳属鱼不同组织脂肪酸组成的比较研究[J].生物学杂志,2012,29(6):53-58.
[24]姚婷.海水鱼与淡水鱼omega-3多不饱和脂肪酸含量的比较研究[J].现代食品科技,2005,21(3):26-29.
[25]李德涛.军曹鱼营养价值评价及其内脏鱼油的提取和酶解蛋白制备[D].湛江:广东海洋大学,2010.
[26]舒琥,周莹,肖丹,等.野生三斑石斑鱼肌肉营养成分与品质的评价[J].安徽农业科学,2011,39(21):12902-12905.
[27]林建斌,陈度煌,朱庆国,等.3种石斑鱼肌肉营养成分比较初探[J].福建农业学报,2010,25(5):548-553.
[28]林利民,陈武.5种海水养殖鱼类肌肉脂肪酸组成分析及营养评价[J].福建农业学报,2005,20(s1):67-69.
[29]赵婷婷,刘奕,汪学杰,等.布氏罗非鱼肌肉营养成分分析与评价[J].湖南农业大学学报(自然科学版),2015,41(2):184-189.
[30]陈寅山,戴聪杰.红罗非鱼肌肉的营养成分分析[J].福建师范大学学报:自然科学版,2003,19(4):62-66.
[31]缪凌鸿,刘波,何杰,等.吉富罗非鱼肌肉营养成分分析与品质评价[J].上海海洋大学学报,2010,19(5):635-641.
[2]戴梓茹,钟秋平,林美芳,等.金鲳鱼营养成分分析与评价[J].食品工业科技,2013,34(1):347-350.
[3]王娜.加工工艺对金鲳鱼鱼糜凝胶特性及鱼糜蛋白冷冻变性影响的研究[D].湛江:广东海洋大学,2015.
[4]肖鑫鑫.金鲳鱼内脏酸性蛋白酶的分离及部分酶学性质和应用研究[D].海口:海南大学,2016.
[5]杨欣怡,宋军,赵艳,等.网箱海养卵形鲳鲹肌肉中呈味物质分析评价[J].食品科学,2016,37(8):131-135.
[6]杨欣怡,张凤枰,赵鑫,等.网箱海养卵形鲳鲹饲料与肌肉品质评价[J].食品科学,2015,36(21):243-248.
[7]Wang F,Han H,Wang Y,et al.Growth,feed utilization and body composition of juvenile golden pompano Trachinotus ovatus fed at different dietary protein and lipid levels[J].Aquaculture Nutrition,2013,19(3):360-367.
[8]Lin H,Cheng X,Chen S,et al.Replacement of fish meal with fermented soybean meal in practical diets for pompano Trachinotus ovatus[J].Aquaculture Research,2012,44(1):151-156.
[9]Ji L,Qu Y,Li J.Genetic polymorphism of three cultured populations of golden pompano Trachinotus ovatus as revealed by microsatellites[J].Journal of Tropical Oceanography,2011,30(3):62-68.
[10]Do H H,Sang H M,Thanh Thuy N T.Dietaryβ-glucan improved growth performance,vibrio counts,haematological parameters and stress resistance of pompano fish,Trachinotus ovatus Linnaeus,1758[J].Fish and Shellfish Immunology,2016,54:402-410.
[11]张少宁,徐继林,侯云丹,等.卵形鲳鲹不同组织器官脂肪酸组成含量的比较[J].食品科学,2010,31(10):192-195.
[12]雷琳.鄱阳湖几种野生淡水鱼及其食物链脂类中脂肪酸特点的研究[D].南昌:南昌大学,2012.
[13]曹君.不同脂肪酸结构食用油的氧化规律及其动力学研究[D].南昌:南昌大学,2015.
[14]Olsen R L,Toppe J,Karunasagar I.Challenges and realistic opportunities in the use of by-products from processing of fish and shellfish[J].Trends in Food Science&Technology,2014,36(2):144-151.
[15]黄东雨,陈海光,Kow F.海洋鱼类分割加工废弃物的综合利用[J].广东农业科学,2009(9):144-148.
[16]张崟,朱志伟,曾庆孝.鱼骨利用的研究现状[J].食品研究与开发,2007,28(9):182-185.
[17]袁美兰,赵利,刘华,等.鱼头鱼骨的综合利用研究进展[J].现代农业科技,2015(18):284-286.
[18]傅燕凤,沈月新.浅谈鱼皮胶原蛋白的利用[J].食品研究与开发,2004,25(2):16-18.
[19]Albertgj T,Marc M.Global overview on the use of fish meal and fish oil in industrially compounded aquafeeds:Trends and future prospects[J].Aquaculture,2008,285(1-4):146-158.
[20]肖玫,欧志强.深海鱼油中两种脂肪酸(EPA和DHA)的生理功效及机理的研究进展[J].食品科学,2005,26(8):522-526.
[21]Osman H,Suriah A R.Fatty acid composition and cholesterol content of selected marine fish in Malaysian waters[J].Food Chemistry,2001,73(1):55-60.
[22]汪先进,袁星,翟哲,等.饲料添加剂对卵形鲳鲹肌肉品质的影响[J].水产科技情报,2016,43(4):185-189.
[23]徐善良,王丹丽,徐继林,等.3种鲳属鱼不同组织脂肪酸组成的比较研究[J].生物学杂志,2012,29(6):53-58.
[24]姚婷.海水鱼与淡水鱼omega-3多不饱和脂肪酸含量的比较研究[J].现代食品科技,2005,21(3):26-29.
[25]李德涛.军曹鱼营养价值评价及其内脏鱼油的提取和酶解蛋白制备[D].湛江:广东海洋大学,2010.
[26]舒琥,周莹,肖丹,等.野生三斑石斑鱼肌肉营养成分与品质的评价[J].安徽农业科学,2011,39(21):12902-12905.
[27]林建斌,陈度煌,朱庆国,等.3种石斑鱼肌肉营养成分比较初探[J].福建农业学报,2010,25(5):548-553.
[28]林利民,陈武.5种海水养殖鱼类肌肉脂肪酸组成分析及营养评价[J].福建农业学报,2005,20(s1):67-69.
[29]赵婷婷,刘奕,汪学杰,等.布氏罗非鱼肌肉营养成分分析与评价[J].湖南农业大学学报(自然科学版),2015,41(2):184-189.
[30]陈寅山,戴聪杰.红罗非鱼肌肉的营养成分分析[J].福建师范大学学报:自然科学版,2003,19(4):62-66.
[31]缪凌鸿,刘波,何杰,等.吉富罗非鱼肌肉营养成分分析与品质评价[J].上海海洋大学学报,2010,19(5):635-641.