舟山小黄鱼的营养成分测定与分析
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摘要
目的评价舟山小黄鱼的营养价值,为舟山小黄鱼产业的市场开发提供营养数据支持。方法分别采用直接干燥法、灰化法、凯氏定氮法、索氏抽提法、氨基酸自动分析仪和滴定法、气相色谱法、高效液相色谱法、电感耦合等离子体质谱仪测定舟山小黄鱼肌肉中的水分、灰分、粗蛋白、粗脂肪、氨基酸、脂肪酸、核苷酸、矿物质含量。结果水分、灰分、脂肪、粗蛋白、胆固醇含量分别为75.3 g/100 g、1.78 g/100 g、3.90g/100 g、18.3 g/100 g、41.7 mg/100 g; 18种氨基酸总量为15.71 g/100 g (鲜重),必需氨基酸总量与氨基酸总量比值和必需氨基酸与非必需氨基酸的比值分别为43.10%和75.90%。舟山小黄鱼肌肉中的第一限制性氨基酸是半胱氨酸+甲硫氨酸,第二限制性氨基酸是异亮氨酸,缬氨酸、酪氨酸+苯丙氨酸的AAS评分接近于1,其余必需氨基酸的AAS均大于1;15种不饱和脂肪酸含量占总脂肪酸的41.13%,其中8种多不饱和脂肪酸占22.83%,二十碳五烯酸、二十二碳六烯酸分别占总脂肪酸量的4.93%和8.38%,由脂肪酸组成计算出的动脉粥样硬化指数和血栓形成指数分别为0.75和0.46;核苷酸中含量最丰富的肌苷酸含量达1975mg/kg,对舟山小黄鱼鲜美滋味的贡献最大。富含的K、Mg、Ca、Zn、Fe、Cu和Se等矿物元素含量分别为3330、256.5、76.9、6.25、3.03、2.11和0.86 mg/kg。结论舟山小黄鱼是一种高营养价值的海水鱼类,具有广泛的市场开发潜力。
Objective To evaluate the nutritional value of Zhoushan Larimichthys polyactis, in order to provide nutritional data support for the market development of Zhoushan Larimichthys polyactis industry. Methods The content of moisture, ash, crude protein, crude fat, amino acid, fatty acid, nucleotide, mineral was determined by direct drying method, ashing method, kjeldahl method, soxhlet extraction, amino acid automatic analyzer and titration method, gas chromatography, high performance liquid chromatography and inductively coupled plasma mass spectrometry(ICP-MS), respectively. Results The content of moisture, ash, fat, crude protein and cholesterol was 75.3 g/100 g, 1.78 g/100 g, 3.90 g/100 g, 18.3 g/100 g and 41.7 mg/100 g, respectively. The total content of 18 kinds of amino acids was 15.71 g/100 g(fresh weight), and the ratio of essential amino acid/total amino acid(EAA/TAA)and essential amino acid/non-essential amino acid(EAA/NEAA) was 43.10% and 75.90%, respectively. The first limiting amino acid in muscle of Zhoushan Larimichthys polyactis was cysteine+methionine, and the second limiting amino acid was isoleucine. The amino acid score(AAS) scores of valine and tyrosine+phenylalanine were close to 1,and AAS of the remaining essential amino acids were all greater than 1. The content of 15 kinds of unsaturated fatty acids accounted for 41.13% of total fatty acids, of which 8 kinds of polyunsaturated fatty acid(PUFA) accounted for 22.83%, eicosapntemacnioc acid(EPA) and docose hexaenoie acid(DHA) accounted for 4.93% and 8.38% of total fatty acids, respectively, and the atherogenic index(AI) and thrombogenic index(TI) calculated from the composition of fatty acids was 0.75 and 0.46, respectively. The most abundant inosinemonphosphate(IMP) content amounted to1975 mg/kg, which contributed the most to the delicious taste of Zhoushan Larimichthys polyactis. The content of rich mineral elements such as K, Mg, Ca, Zn, Fe, Cu and Se were 3330, 256.5, 76.9, 6.25, 3.03, 2.11 and 0.86 mg/kg,respectively. Conclusion Zhoushan Larimichthys polyactis is a kind of seawater fish with high nutritional value,which has a wide potential development for market.
Objective To evaluate the nutritional value of Zhoushan Larimichthys polyactis, in order to provide nutritional data support for the market development of Zhoushan Larimichthys polyactis industry. Methods The content of moisture, ash, crude protein, crude fat, amino acid, fatty acid, nucleotide, mineral was determined by direct drying method, ashing method, kjeldahl method, soxhlet extraction, amino acid automatic analyzer and titration method, gas chromatography, high performance liquid chromatography and inductively coupled plasma mass spectrometry(ICP-MS), respectively. Results The content of moisture, ash, fat, crude protein and cholesterol was 75.3 g/100 g, 1.78 g/100 g, 3.90 g/100 g, 18.3 g/100 g and 41.7 mg/100 g, respectively. The total content of 18 kinds of amino acids was 15.71 g/100 g(fresh weight), and the ratio of essential amino acid/total amino acid(EAA/TAA)and essential amino acid/non-essential amino acid(EAA/NEAA) was 43.10% and 75.90%, respectively. The first limiting amino acid in muscle of Zhoushan Larimichthys polyactis was cysteine+methionine, and the second limiting amino acid was isoleucine. The amino acid score(AAS) scores of valine and tyrosine+phenylalanine were close to 1,and AAS of the remaining essential amino acids were all greater than 1. The content of 15 kinds of unsaturated fatty acids accounted for 41.13% of total fatty acids, of which 8 kinds of polyunsaturated fatty acid(PUFA) accounted for 22.83%, eicosapntemacnioc acid(EPA) and docose hexaenoie acid(DHA) accounted for 4.93% and 8.38% of total fatty acids, respectively, and the atherogenic index(AI) and thrombogenic index(TI) calculated from the composition of fatty acids was 0.75 and 0.46, respectively. The most abundant inosinemonphosphate(IMP) content amounted to1975 mg/kg, which contributed the most to the delicious taste of Zhoushan Larimichthys polyactis. The content of rich mineral elements such as K, Mg, Ca, Zn, Fe, Cu and Se were 3330, 256.5, 76.9, 6.25, 3.03, 2.11 and 0.86 mg/kg,respectively. Conclusion Zhoushan Larimichthys polyactis is a kind of seawater fish with high nutritional value,which has a wide potential development for market.
引文
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[2]王立改,楼宝,鲁琼,等.四个地域小黄鱼肌肉营养成分分析与评价[J].营养学报,2018,40(2):203-205.Wang LG,Lou B,Lu Q,et al.Nutritional analysis and evaluation of muscle in small yellow croaker Larimichthys polyactis from four different localities[J].J Nutr,2018,40(2):203-205.
[3]GB 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].
[4]GB 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].
[5]GB 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 foods[S].
[6]GB 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].
[7]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 acids in foods[S].
[8]孙昕.分光光度法测定豆类及其粗蛋白质中的色氨酸[J].生物学杂志,2000,17(5):33-34.Sun X.The spectrophotometry method determination tryptophan[J].JBiol,2000,17(5):33-34.
[9]夏苏捷,邵泓,陈钢.柱前衍生化HPLC法测定酱油中(半)胱氨酸的含量[J].中国食品卫生杂志,2008,20(4):304-308.Xia SJ,Shao H,Chen G.Determination of cystine in soy sauce with pre-column derivation by high performance liquid chromatography[J].Chin J Food Hyg,2008,20(4):304-308.
[10]GB 5009.168-2016食品安全国家标准食品中脂肪酸的测定[S].GB 5009.168-2016 National food safety standards-Determination of fatty acids in foods[S].
[11]GB 5413.40-2016食品安全国家标准婴幼儿食品和乳品中核苷酸的测定[S].GB 5413.40-2016 National food safety standards-Determination of nucleotides in infant foods and dairy products[S].
[12]SC/T 3048-2014鱼类鲜度指标K值的测定高效液相色谱法[S].SC/T 3048-2014 Determination of K value of fish freshness index high performance liquid chromatography[S].
[13]GB 5009.128-2016食品安全国家标准食品中胆固醇的测定[S].GB 5009.128-2016 National food safety standard-Determination of cholesterol in foods[S].
[14]GB 5009.268-2016食品安全国家标准食品中多元素的测定[S].GB 5009.268-2016 National food safety standards-Determination of multi-element in food[S].
[15]李树国,刘国忠,董玉春,等.察尔森水库马口鱼营养成分分析及营养评价[J].营养学报,2017,39(2):206-208.Li SG,Liu GZ,Dong YC,et al.Analysis and evaluation of nutritive composition in muscles of opsariichthys bidens[J].J Nutr,2017,39(2):206-208.
[16]Ulbricht TL,Southgate DA.Coronary heart disease:Seven dietary factors[J].Lancet,1991,338:985-992.
[17]叶蕾,张文,阎洁,等.东海中华小公鱼的营养成分分析及营养评价[J].营养学报,2018,40(5):512-514.Ye L,Zhang W,Yan J,et al.Nutritional analysis and evaluation of Stolephorus chinensis in East sea of China[J].J Nutr,2018,40(5):512-514.
[18]陆琼烨,邓尚贵.梅童鱼头营养成分的研究[J].安徽农业科学,2014,42(6):1800-1801.Lu QY,Deng SG.Analysis on nutrients of head of Collichthys lucidus[J].Anhui Agric Sci,2014,42(6):1800-1801.
[19]段青源,钟惠英,斯列钢.网箱养殖大黄鱼与天然大黄鱼营养成分的比较分析[J].浙江海洋学院学报(自然科学版),2000,19(2):125-128.Duan QY,Zhong HY,Si LG.Comparative analysis of nutrient components between yellow croaker and natural Pseudosciaena crocea[J].J Zhejiang Ocean Univ(Nat Sci Ed),2000,19(2):125-128.
[20]王潇,张继光,徐坤华,等.3种海捕虾肌肉营养成分分析与品质评价[J].食品与发酵工业,2014,40(8):209-214.Wang X,Zhang JG,Xu KH,et al.Analysis and quality evaluation of nutrition in the muscle of three kinds of marine shrimps[J].Food Ferment Ind,2014,40(8):209-214.
[21]汪倩,吴旭干,楼宝,等.三疣梭子蟹不同部位肌肉主要营养成分分析[J].营养学报,2013,35(3):310-312.Wang Q,Wu XG,Lou B,et al.Comparison of nutritional composition of different muscle parts in Portunus trituberculatus[J].J Nutr,2013,35(3):310-312.
[22]邹盈,李彦坡,戴志远,等.三种金枪鱼营养成分分析与评价[J].农产品加工,2018,10:220-224.Zou Y,Li YP,Dai ZY,et al.Analysis and evaluation on nutritional components of three kinds of tuna[J].Farm Products Process,2018,10:220-224.
[23]邢德,郑小东,朱金玉,等.5种头足类不同组织胆固醇和牛磺酸含量的测定和分析[J].海洋湖沼通报,2018,(2):125-130.Xing D,Zheng XD,Zhu JY,et al.Determination and analysis of cholesterol and taurine in 4 kinds of different tissues of 5 cephalopods[J].Ocean Lake Marsh Bull,2018,(2):125-130.
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