中华绒鳌蟹营养成分差异性研究进展
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摘要
中华绒螯蟹是中国重要的淡水蟹品种,因其独特的风味和较高的营养价值而备受消费者喜爱。为了给中华绒螯蟹养殖生产及品质评价工作提供参考,本研究总结了近年来中华绒螯蟹营养品质的研究进展,以及主要营养成分检测技术的发展情况,并对现有的营养成分的测定方法进行了归纳比较。最后还提出了开展中华绒螯蟹分级评价、调整增养殖模式满足市场需求和开展原产地鉴定研究等建议。
The Chinese mitten crab(Eriocheir sinensis) is a prominent variety of freshwater crabs in China. It is well received by consumers for its unique flavor and high nutritional value. In order to provide the references for production and quality evaluation of Chinese mitten crab, we summarize the research progress on the nutritional quality of Chinese mitten crabs, and the development of the main nutritional composition detection,conclude and compare the existing nutrient detecting methods. At last, suggestions are proposed, including the grade evaluation of Chinese mitten crabs, the adjustment of cultivation and culture mode for meeting the market demand, and the identification of the origin.
The Chinese mitten crab(Eriocheir sinensis) is a prominent variety of freshwater crabs in China. It is well received by consumers for its unique flavor and high nutritional value. In order to provide the references for production and quality evaluation of Chinese mitten crab, we summarize the research progress on the nutritional quality of Chinese mitten crabs, and the development of the main nutritional composition detection,conclude and compare the existing nutrient detecting methods. At last, suggestions are proposed, including the grade evaluation of Chinese mitten crabs, the adjustment of cultivation and culture mode for meeting the market demand, and the identification of the origin.
引文
[1]He J,Wu X G,Cheng Y X,et al.Comparison of the culture performance and profitability of wild-caught and captive pondreared Chinese mitten crab(Eriocheir sinensis)juveniles reared in grow-out ponds:Implications for seed selection and genetic selection programs[J].Aquaculture,2014,434:48-56.
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[3]Shao L C,Wang C,He J,et al.Meat Quality of Chinese Mitten Crabs Fattened with Natural and Formulated Diets[J].Journal of Aquatic Food Product Technology,2014,23:59-72.
[4]Yuan Q,Wang Q D,Zhang T L.Effects of water temperature on growth,feeding and molting of juvenile Chinese mitten crab Eriocheir sinensis[J].Aquaculture,2017,468:169-174.
[5]于凌云,刘邦辉,王广军.投喂皇竹草和生物絮团草鱼稚鱼生长性能的对比及营养成分评价[J].中国农学通报,2014,30(35):132-138.
[6]纪连元,杨志刚,阚有清,等.饵料对中华绒螯蟹可食部分含量和体成分的影响[J].上海海洋大学学报,2012,21(14):561-567.
[7]江洪波.中华绒螯蟹蛋白质生理研究[D].上海:华东师范大学,2003.
[8]李旭光.不同饵料饲喂对中华绒螯蟹一般营养成分的影响[J].江苏农业科学,2011,39(4):410-412.
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[23]张晶晶,顾赛麒,丁玉庭,等.电子舌在中华绒螯蟹产地鉴别及等级评定的应用[J].食品科学,2015,36(4):141-146.
[24]Gu S Q,Wu N,Wang X C,et al.Analysis of Key Odor Compounds in Steamed Chinese Mitten Crab(Eriocheir sinensis)[J].Advanced Materials Research,2014:941-944,1026-1035.
[25]Chen D W,Zhang M,Sundar S.Compositional characteristic and nutritional quality of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,103:1343-1349.
[26]许庆陵,崔铁军,刘靖,等.速冻河蟹肉及蟹黄的营养成分分析[J].水产科学,2003,22(6):12-14.
[27]Zhang C H,Wu H M,Hong P Z,et al.Nutrients and composition of free amino acid in edible part of Pinctada martensii[J].Fisheries China,2000(24):180-184.
[28]Hayashi T H,Asakawa A,Yamaguchik K,et al.Studies on flavor components in bolied crabs sugors,organic acids and minerals in the extracts[J].Bull Jpn Soc Sci Fish,1979(45):1325-1329.
[29]余祥英,吴肖,赵谋明.Maillard反应中杂环香味化合物形成机理的研究进展[J].香料香精化妆品,2012(4):46-53.
[30]Wang J,Wang X C,Liu Y.Optimization of Crab Flavoring Extraction by Means of Enzyme Processing Aids from Chinese Mitten Crab(Eriocheir sinensis)By-products Using Response Surface Methodology(RSM)[J].Applied Mechanics and Materials,2013,333-335:1959-1966.
[31]朱清顺,柏如发.养殖中华绒鳌蟹风味品质比较研究[J].中国农学通报,2008,24(3):463-468.
[32]Wang J,Zhao S M,Song X L,et al.Low protein diet upregulate intramuscular lipogenic gene expression and down-regulate lipolytic gene expression in growth-finishing pigs[J].Livestock Science,2012,148(1):119-128.
[33]张辉,吴迪,李想,等.近红外光谱快速检测食用油必需脂肪酸[J].农业工程学报,2012,28(7):266-270.
[34]Zhang J J.effect of cooking styles on the lipid oxidation and fatty acid composition of grass carp(Ctenopharynyodon idellus)fillet[J].Journal of Food Biochemistry,2013,37(2):212-219.
[35]Pedraja P R,Change of composition of shrimp and other marine animals during processing[J].Food Technol,1970,24(1):356.
[36]Kimata M,Ishibashi T,Kamada T.Studies on relationship between sensory evalutation and chemical composition in various breed of pork[J].Jap J Swine Sci,2001,38(2):45-51.
[37]汤辰婧,付娜,王锡昌,等.围网养殖与池塘养殖中华绒螯蟹脂肪酸组成的比较[J].淡水渔业,2014,44(1):84-89.
[38]张彤晴,周刚,朱清顺,等.不同增养殖模式中华绒螯蟹脂肪酸比较分析[J].淡水渔业,2007,37(1):53-57.
[39]汤辰婧.不同阶段中华绒螯蟹脂含量及脂肪酸组成分析[J].食品科学,2013,34(22):174-178.
[40]Ying X P,Yang W X,Zhang Y P.Comparative studies on fatty acid composition of the ovaries and hepatopancreas at different physiological stages of the Chinese Mitten Crab[J].Aquaculture,2006,256(1):617-623.
[41]高先楚.脂质对中华绒螯蟹香气的作用[D].上海:上海海洋大学,2015.
[42]G.M.Turchini.Effects of dietary lipid sources on flavour volatile compounds of brown trout(Salmo trutta L.)fillet[J].Journal of Applied Ichthyology,2004,20(1):71-75.
[43]Turchini G M,Mentasti T,Caprino F,et al.Effects of dietary lipid sources on flavour volatile compounds of brown trout(Salmo trutta L.)fillet.Journal of applied ichthyology,2004,20(1):71-75.
[44]Whitfield F B.Volatiles from interactions of Maillard reactions and lipids[J].C R C Critical Reviews in Food Technology,1992,31(1-2):1-58.
[45]Mariko K M,Matoba T,Hasegawa K.Sensory.changes in umami taste of inosne 5’-monophosphate solution after heating[J].Journal of Food Science,1991,5(56):1429-1432.
[46]杨玲芝,陈舜胜,曲映红,等.中华绒螯蟹主要呈味成分研究[J].上海水产大学学报,2007,16(1):92-96.
[47]夏秀华,李晶,梁成玉,等.池塘养殖和湖泊网围养殖河蟹风味品质比较研究[J].食品工业,2015,36(9):172-175.
[48]赵樑,吴娜,王锡昌,等.不同生长阶段下中华绒螯蟹滋味成分差异研究[J].现代食品科技,2016,32(7):261-269.
[49]Zangrando R,Piazza R,Cairns W R L,et al.Quantitative determination of un-derivatised amino acids in artistic mural painting using high-performance liquid chromatograph/electrospray ionization triple quadrupole mass spectrometry[J].Analytica Chimica Acta.2010,675:1-7.
[50]仲岳桐,何彩,陈春晓.高效液相色谱法检测食品中氨基酸的方法研究[J].中国热带医学,2008,8(1):132-134.
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[53]Shu-Yao Tsai.Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity[J].Food Chemistry,2007,103(4):1457-1464.
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[2]管卫兵,蔡天成,杨牧川,等.河蟹的生态养殖现状及发展对策[J].湖南农业科学,2012(3):116-119.
[3]Shao L C,Wang C,He J,et al.Meat Quality of Chinese Mitten Crabs Fattened with Natural and Formulated Diets[J].Journal of Aquatic Food Product Technology,2014,23:59-72.
[4]Yuan Q,Wang Q D,Zhang T L.Effects of water temperature on growth,feeding and molting of juvenile Chinese mitten crab Eriocheir sinensis[J].Aquaculture,2017,468:169-174.
[5]于凌云,刘邦辉,王广军.投喂皇竹草和生物絮团草鱼稚鱼生长性能的对比及营养成分评价[J].中国农学通报,2014,30(35):132-138.
[6]纪连元,杨志刚,阚有清,等.饵料对中华绒螯蟹可食部分含量和体成分的影响[J].上海海洋大学学报,2012,21(14):561-567.
[7]江洪波.中华绒螯蟹蛋白质生理研究[D].上海:华东师范大学,2003.
[8]李旭光.不同饵料饲喂对中华绒螯蟹一般营养成分的影响[J].江苏农业科学,2011,39(4):410-412.
[9]黄春红,杨品红,韩庆,等.池塘精养中华绒螯蟹营养成分分析与评价[J].食品与机械,2013,29(1):61-65.
[10]李思发,蔡完其,邹曙明,等.阳澄湖中华绒螯蟹品质分析[J].中国水产科学,2000,7(3):71-74.
[11]杨品红,李梦军,黄春红,等.大通湖中华绒螯蟹(Eriocheir sinensis)品质分析与评价[J].海洋与湖沼,2014,45(3):637-643.
[12]赵恒亮.长江、黄河和辽河种群中华绒螯蟹雄体成蟹可食组织营养组成的比较[J].中国水产科学,2016,23(5):1117-1129.
[13]李天平,轩贵平,庹勤慧.胆固醇代谢调控的研究进展[J].国际病理科学与临床杂志,2014(1):71-75.
[14]Vos Eddie.All-cause mortality,cholesterol and eggs[J].Canadian Journal of Cardiology,2011,27(2):264.
[15]陈志强.固城湖中华绒螯蟹可食部位氨基酸和脂肪酸组成[J].食品科学,2016,37(10):122-127.
[16]赵乃刚.蟹文化与蟹业[J].水产科学情报,2012(6):243-246.
[17]张娜.中华绒螯蟹风味物质的研究[D].无锡:江南大学,2008.
[18]丁耐克.食品风味化学[M].北京:中国轻工业出版社,2002.
[19]Yoko Kani,Naoko Yoshikawa,Shigeru Okada,et al.Taste-active components in the mantle muscle of the oval squid Sepioteuthis lessoniana and their effects on squid taste[J].Food research international,2008,41(4):371-379.
[20]Hayashi T,Yamaguchi K,Konosu S.Sensory Analysis of TasteActive Components in the Extract of Boiled Snow Crab Meat[J].Journal of food science,1981,46(2):479-483.
[21]于慧子,陈舜胜.中华绒螯蟹蟹肉和蟹黄中挥发性风味物质组成[J].食品科学,2011,32(8):267-271.
[22]Ji S R,Gu S Q,Wang X C,et al.Comparison of olfactometrically detected compounds and aroma properties of four different edible parts of Chinese mitten crab[J].Fish Sci,2015,81:1157-1167.
[23]张晶晶,顾赛麒,丁玉庭,等.电子舌在中华绒螯蟹产地鉴别及等级评定的应用[J].食品科学,2015,36(4):141-146.
[24]Gu S Q,Wu N,Wang X C,et al.Analysis of Key Odor Compounds in Steamed Chinese Mitten Crab(Eriocheir sinensis)[J].Advanced Materials Research,2014:941-944,1026-1035.
[25]Chen D W,Zhang M,Sundar S.Compositional characteristic and nutritional quality of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,103:1343-1349.
[26]许庆陵,崔铁军,刘靖,等.速冻河蟹肉及蟹黄的营养成分分析[J].水产科学,2003,22(6):12-14.
[27]Zhang C H,Wu H M,Hong P Z,et al.Nutrients and composition of free amino acid in edible part of Pinctada martensii[J].Fisheries China,2000(24):180-184.
[28]Hayashi T H,Asakawa A,Yamaguchik K,et al.Studies on flavor components in bolied crabs sugors,organic acids and minerals in the extracts[J].Bull Jpn Soc Sci Fish,1979(45):1325-1329.
[29]余祥英,吴肖,赵谋明.Maillard反应中杂环香味化合物形成机理的研究进展[J].香料香精化妆品,2012(4):46-53.
[30]Wang J,Wang X C,Liu Y.Optimization of Crab Flavoring Extraction by Means of Enzyme Processing Aids from Chinese Mitten Crab(Eriocheir sinensis)By-products Using Response Surface Methodology(RSM)[J].Applied Mechanics and Materials,2013,333-335:1959-1966.
[31]朱清顺,柏如发.养殖中华绒鳌蟹风味品质比较研究[J].中国农学通报,2008,24(3):463-468.
[32]Wang J,Zhao S M,Song X L,et al.Low protein diet upregulate intramuscular lipogenic gene expression and down-regulate lipolytic gene expression in growth-finishing pigs[J].Livestock Science,2012,148(1):119-128.
[33]张辉,吴迪,李想,等.近红外光谱快速检测食用油必需脂肪酸[J].农业工程学报,2012,28(7):266-270.
[34]Zhang J J.effect of cooking styles on the lipid oxidation and fatty acid composition of grass carp(Ctenopharynyodon idellus)fillet[J].Journal of Food Biochemistry,2013,37(2):212-219.
[35]Pedraja P R,Change of composition of shrimp and other marine animals during processing[J].Food Technol,1970,24(1):356.
[36]Kimata M,Ishibashi T,Kamada T.Studies on relationship between sensory evalutation and chemical composition in various breed of pork[J].Jap J Swine Sci,2001,38(2):45-51.
[37]汤辰婧,付娜,王锡昌,等.围网养殖与池塘养殖中华绒螯蟹脂肪酸组成的比较[J].淡水渔业,2014,44(1):84-89.
[38]张彤晴,周刚,朱清顺,等.不同增养殖模式中华绒螯蟹脂肪酸比较分析[J].淡水渔业,2007,37(1):53-57.
[39]汤辰婧.不同阶段中华绒螯蟹脂含量及脂肪酸组成分析[J].食品科学,2013,34(22):174-178.
[40]Ying X P,Yang W X,Zhang Y P.Comparative studies on fatty acid composition of the ovaries and hepatopancreas at different physiological stages of the Chinese Mitten Crab[J].Aquaculture,2006,256(1):617-623.
[41]高先楚.脂质对中华绒螯蟹香气的作用[D].上海:上海海洋大学,2015.
[42]G.M.Turchini.Effects of dietary lipid sources on flavour volatile compounds of brown trout(Salmo trutta L.)fillet[J].Journal of Applied Ichthyology,2004,20(1):71-75.
[43]Turchini G M,Mentasti T,Caprino F,et al.Effects of dietary lipid sources on flavour volatile compounds of brown trout(Salmo trutta L.)fillet.Journal of applied ichthyology,2004,20(1):71-75.
[44]Whitfield F B.Volatiles from interactions of Maillard reactions and lipids[J].C R C Critical Reviews in Food Technology,1992,31(1-2):1-58.
[45]Mariko K M,Matoba T,Hasegawa K.Sensory.changes in umami taste of inosne 5’-monophosphate solution after heating[J].Journal of Food Science,1991,5(56):1429-1432.
[46]杨玲芝,陈舜胜,曲映红,等.中华绒螯蟹主要呈味成分研究[J].上海水产大学学报,2007,16(1):92-96.
[47]夏秀华,李晶,梁成玉,等.池塘养殖和湖泊网围养殖河蟹风味品质比较研究[J].食品工业,2015,36(9):172-175.
[48]赵樑,吴娜,王锡昌,等.不同生长阶段下中华绒螯蟹滋味成分差异研究[J].现代食品科技,2016,32(7):261-269.
[49]Zangrando R,Piazza R,Cairns W R L,et al.Quantitative determination of un-derivatised amino acids in artistic mural painting using high-performance liquid chromatograph/electrospray ionization triple quadrupole mass spectrometry[J].Analytica Chimica Acta.2010,675:1-7.
[50]仲岳桐,何彩,陈春晓.高效液相色谱法检测食品中氨基酸的方法研究[J].中国热带医学,2008,8(1):132-134.
[51]尤晓蒙.饲料中氨基酸的HPLC检测方法研究[D].保定:河北农业大学,2015.
[52]Sara Barrento,Antonio Marques,Barbara Teixeira,et al.Chemical composition,cholesterol,fatty acid and amino acid in two populations of brown crab Cancer[J].Journal of Food Composition and Analysis,2010,23:716-725.
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