4目13种淡水鱼肌肉基本营养成分分析
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摘要
为研究不同目、不同种淡水鱼基本营养成分的差异,本文探究了4个目13种淡水鱼的基本营养成分。结果发现,不同目淡水鱼的水分、脂肪含量的差异有统计学意义。鲈形目脂肪含量比鲤形目低56.0%,鲤形目水分含量比鲶形目、鲟形目高5.7%、12.4%,鲈形目水分含量比鲶形目、鲟形目高7.9%、14.7%;从鱼种来看,不同鱼种的蛋白质、水分、灰分、脂肪含量的差异有统计学意义。鳜(Siniperca chuatsi)的蛋白质含量为20.3%,高于鲤(Cyprinus carpio)、武昌鱼(Megalobrama amblycephala)、罗非鱼(Oreochromis spp)、黄颡鱼(Pelteobagrus fulvidraco)、草鱼(Ctenopharyngodon idellus)、太阳鱼(Lepomis gibbosus)、乌鳢(Ophiocephalus argus);鲤(Cyprinus carpio)水分含量要高于鲇(Silurus asotus)、匙吻鲟(Pelteobagrus fulvidraco)。草鱼的灰分含量为2.0%,高于鳜并高于其他11种淡水鱼。鲤、草鱼、鲇的脂肪含量比其他10种鱼高,乌鳢脂肪的含量最低,为0.1%;从氨基酸含量来看,13种淡水鱼必需氨基酸含量丰富,在41.8%～43.3%之间,均符合FAO/WHO的理想模式推荐的比例(EAA/TAA:40%),将13种淡水鱼所含17氨基酸进行主成分分析后提取出两个主成分累计方差贡献率为87.659%。13种淡水鱼的氨基酸得分排序为:罗非鱼>太阳鱼>鲤>鲇>鳜>鲈>乌鳢>草鱼>武昌鱼>黄颡鱼>鳙>鲫>匙吻鲟,罗非鱼氨基酸含量最丰富。根据因子得分将13种淡水鱼以聚类分析法聚为3类,其中第一类为罗非鱼、太阳鱼和鲤,为氨基酸高营养区;第二类为鲫、武昌鱼、鳙、草、鲈、乌鳢、鳜、鲇和黄颡鱼;第三类为匙吻鲟。本实验为淡水鱼开发利用提供基础研究资料,旨在为人群提供更优质的淡水鱼膳食来源。
In order to investigate the differences in basic nutrients between different orders and species of freshwater fish,the basic nutrients of 13 species of freshwater fish in four orders had been studied. Results showed that the difference of water and fat content of freshwater fish was statistically significant. The fat content of the Perciformes was 56.0% lower than that of the Cypriniformes,and the moisture content of the Cypriniformes was 5.7%,12.4% higher than that of the Acipenseriformes and the Siluriformes,and the moisture of Perciformes was 7.9%,14.7% higher than that of the Acipenseriformes and the Siluriformes. From the point of view of fish species,the differences in protein,moisture,ash and fat content of different fish species were statistically significant. The protein content of Siniperca chuatsi fish was 20.3% higher than that of Cyprinus carpio,Megalobrama amblycephala,Oreochromis spp.,Pelteobagrus fulvidraco,Ctenopharyngodon idellus,Lepomis gibbosus,Ophiocephalus argus. The ash content of Ctenopharyngodon idellus was 2.0% and higher than that of the 11 other freshwater fish. The fat content of Cyprinus carpio,Ctenopharyngodon idellus and Silurus asotus was higher than that of the other 10 species. The Ophiocephalus argus had the lowest fat content of 0.1%.The 13 kinds of freshwater fish were rich in essential amino acids,ranging from 41.8% to 43.3%,which were in line with the recommended ratio of the ideal model of FAO/WHO(EAA/TAA:40%). The principal component analysis of 17 amino acids contained in 13 kinds of freshwater fish was carried out,and the cumulative contribution of the 2 principal components was 87.659%. The amino acid scores of 13 freshwater fishes were:Oreochromis spp.>Lepomis gibbosus>Cyprinus carpio>Silurus asotus>Siniperca chuatsi>Lateolabrax japonicus>Ophiocephalus argus>grass carp>Megalobrama amblycephala>Pelteobagrus fulvidraco>Aristichthys nobilis>Carassius auratus>Polyodonspathala. Oreochromis spp. Scores was the highest. According to the factor score,13 kinds of freshwater fish were clustered into 3 categories by cluster analysis. The first typewas Oreochromis spp.,Lepomis gibbosus and Cyprinus carpio.The second type was Carassius auratus,Megalobrama amblycephala,Aristichthys nobilis,Ctenopharyngodon idellus,Lateolabrax japonicus,Ophiocephalus argus Cantor,Siniperca chuatsi,Silurus asotus and Pelteobagrus fulvidraco. The third category was Polyodonspathala.This experiment provided basic research materials for the development and utilization of freshwater fish,aiming to provide people with a better source of dietary freshwater fish.
In order to investigate the differences in basic nutrients between different orders and species of freshwater fish,the basic nutrients of 13 species of freshwater fish in four orders had been studied. Results showed that the difference of water and fat content of freshwater fish was statistically significant. The fat content of the Perciformes was 56.0% lower than that of the Cypriniformes,and the moisture content of the Cypriniformes was 5.7%,12.4% higher than that of the Acipenseriformes and the Siluriformes,and the moisture of Perciformes was 7.9%,14.7% higher than that of the Acipenseriformes and the Siluriformes. From the point of view of fish species,the differences in protein,moisture,ash and fat content of different fish species were statistically significant. The protein content of Siniperca chuatsi fish was 20.3% higher than that of Cyprinus carpio,Megalobrama amblycephala,Oreochromis spp.,Pelteobagrus fulvidraco,Ctenopharyngodon idellus,Lepomis gibbosus,Ophiocephalus argus. The ash content of Ctenopharyngodon idellus was 2.0% and higher than that of the 11 other freshwater fish. The fat content of Cyprinus carpio,Ctenopharyngodon idellus and Silurus asotus was higher than that of the other 10 species. The Ophiocephalus argus had the lowest fat content of 0.1%.The 13 kinds of freshwater fish were rich in essential amino acids,ranging from 41.8% to 43.3%,which were in line with the recommended ratio of the ideal model of FAO/WHO(EAA/TAA:40%). The principal component analysis of 17 amino acids contained in 13 kinds of freshwater fish was carried out,and the cumulative contribution of the 2 principal components was 87.659%. The amino acid scores of 13 freshwater fishes were:Oreochromis spp.>Lepomis gibbosus>Cyprinus carpio>Silurus asotus>Siniperca chuatsi>Lateolabrax japonicus>Ophiocephalus argus>grass carp>Megalobrama amblycephala>Pelteobagrus fulvidraco>Aristichthys nobilis>Carassius auratus>Polyodonspathala. Oreochromis spp. Scores was the highest. According to the factor score,13 kinds of freshwater fish were clustered into 3 categories by cluster analysis. The first typewas Oreochromis spp.,Lepomis gibbosus and Cyprinus carpio.The second type was Carassius auratus,Megalobrama amblycephala,Aristichthys nobilis,Ctenopharyngodon idellus,Lateolabrax japonicus,Ophiocephalus argus Cantor,Siniperca chuatsi,Silurus asotus and Pelteobagrus fulvidraco. The third category was Polyodonspathala.This experiment provided basic research materials for the development and utilization of freshwater fish,aiming to provide people with a better source of dietary freshwater fish.
引文
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[2]Xu M,Fang Y J.Higher freshwater fish and sea fish intake is inversely associated with colorectal cancer risk among Chinese population:A case-control study[J].Sci Rep,2015,5:12976.
[3]Kyoung-Yun K,Seop P J.Impact of fish consumption by subjects with prediabetes on the metabolic risk factors:using data in the 2015(6th)Korea national health and nutrition examination surveys[J].Nutrition Research and Practice,2018,12(3):233-242.
[4]许星鸿,刘翔.8种经济鱼类肌肉营养组成比较研究[J].食品科学,2013,34(21):75-82.
[5]王志芳,郭忠宝,罗永巨,等.淡水石斑鱼与3种罗非鱼肌肉营养成分的分析比较[J].南方农业学报,2018,49(1):164-171.
[6]邹舟,王琦,于刚,等.鲢鱼各部位磷脂组分及脂肪酸组成分析[J].食品科学,2014,35(24):105-109.
[7]胡芬,李小定,熊善柏,等.5种淡水鱼肉的质构特性及与营养成分的相关性分析[J].食品科学,2011,32(11):69-73.
[8]胡芬.淡水鱼营养综合评价体系的建立[D].武汉:华中农业大学,2011.
[9]GB/T 5009.236-2016食品中水分的测定方法[S].北京:中国标准出版社,2016.
[10]GB/T 5009.4-2016食品中灰分的测定[S].北京:中国标准出版社,2016.
[11]GB/T 5009.5-2016食品中蛋白质含量的测定[S].北京:中国标准出版社,2016.
[12]GB/T 5009.6-2016食品中粗脂肪的测定[S].北京:中国标准出版社,2016.
[13]GB/T 5009.3-2000食品中色氨酸的测定[S].北京:中国标准出版社,2000.
[14]GB/T 5009.124-2016食品中氨基酸的测定[S].北京:中国标准出版社,2016.
[15]Vinay B J,Sidhu Kanya T C.Effect of detoxification on the functional and nutritional quality of proteins of karanja seed meal[J].Food Chemistry,2008,106(1):77-84.
[16]黄鸾玉,吴祥庆,庞燕飞,等.主成分分析法综合评价水产品营养价值[J].食品科技,2018,43(2):175-179.
[17]Han D,Lu J F,Zhang W Z.Research on competitiveness of county economy based on factor analysis and cluster analysis:taking 88 counties in Guizhou as samples[J].Asian Agricultural Research,2011(2):28-31.
[18]刘海梅,严菁,熊善柏,等.淡水鱼肉蛋白质组成及其在鱼糜制品加工中的变化[J].食品科学,2007(2):40-44.
[19]王煜坤,郝淑贤,李来好,等.不同地区、品种及养殖模式罗非鱼营养差异分析[J].食品工业科技,2018,39(12):231-237.
[20]刘海梅,严菁,熊善柏,等.淡水鱼肉蛋白质组成及其在鱼糜制品加工中的变化[J].食品科学,2007(2):40-44.
[21]Mairesse G,Thomas M,Gaudeur J N,etal.Effects of geographic source,rearing system,and season on the nutritional quality of wild and farmed Perca fluviatilis[J].Lipids,2006,41:221-229.
[22]Elango R,Ball R O,Pencharz P B.Individual amino acid requirements in humans:an update[J].Current Opinion in Clinical Nutrition and Metabolic Care,2008,11(1):34-39.
[23]夏光华,申铉日,蔡锦红,等.三酶法制备罗非鱼鱼皮胶原蛋白抗氧化肽及活性研究[J].食品科学,2012,33(23):175-179.
[24]Bonvini E,Bonaldo A,Parma L,et al.Feeding European sea bass with increasing dietary fibre levels:Impact on growth,blood biochemistry,gut histology,gut evacuation[J].Aquaculture,2018,494:1-9.
[25]Li X Q,Xu H B,Sun W T,et al.Grass carp fed a fishmeal-free extruded diet showed higher weight gain and nutrient utilization than those fed a pelleted diet at various feeding rates[J].Aquaculture,2018,493:283-288.
[26]陈文治,郭忠宝,单丹,等.6种不同罗非鱼品种的肌肉营养成分分析[J].南方农业学报,2015,46(7):1303-1309.
[2]Xu M,Fang Y J.Higher freshwater fish and sea fish intake is inversely associated with colorectal cancer risk among Chinese population:A case-control study[J].Sci Rep,2015,5:12976.
[3]Kyoung-Yun K,Seop P J.Impact of fish consumption by subjects with prediabetes on the metabolic risk factors:using data in the 2015(6th)Korea national health and nutrition examination surveys[J].Nutrition Research and Practice,2018,12(3):233-242.
[4]许星鸿,刘翔.8种经济鱼类肌肉营养组成比较研究[J].食品科学,2013,34(21):75-82.
[5]王志芳,郭忠宝,罗永巨,等.淡水石斑鱼与3种罗非鱼肌肉营养成分的分析比较[J].南方农业学报,2018,49(1):164-171.
[6]邹舟,王琦,于刚,等.鲢鱼各部位磷脂组分及脂肪酸组成分析[J].食品科学,2014,35(24):105-109.
[7]胡芬,李小定,熊善柏,等.5种淡水鱼肉的质构特性及与营养成分的相关性分析[J].食品科学,2011,32(11):69-73.
[8]胡芬.淡水鱼营养综合评价体系的建立[D].武汉:华中农业大学,2011.
[9]GB/T 5009.236-2016食品中水分的测定方法[S].北京:中国标准出版社,2016.
[10]GB/T 5009.4-2016食品中灰分的测定[S].北京:中国标准出版社,2016.
[11]GB/T 5009.5-2016食品中蛋白质含量的测定[S].北京:中国标准出版社,2016.
[12]GB/T 5009.6-2016食品中粗脂肪的测定[S].北京:中国标准出版社,2016.
[13]GB/T 5009.3-2000食品中色氨酸的测定[S].北京:中国标准出版社,2000.
[14]GB/T 5009.124-2016食品中氨基酸的测定[S].北京:中国标准出版社,2016.
[15]Vinay B J,Sidhu Kanya T C.Effect of detoxification on the functional and nutritional quality of proteins of karanja seed meal[J].Food Chemistry,2008,106(1):77-84.
[16]黄鸾玉,吴祥庆,庞燕飞,等.主成分分析法综合评价水产品营养价值[J].食品科技,2018,43(2):175-179.
[17]Han D,Lu J F,Zhang W Z.Research on competitiveness of county economy based on factor analysis and cluster analysis:taking 88 counties in Guizhou as samples[J].Asian Agricultural Research,2011(2):28-31.
[18]刘海梅,严菁,熊善柏,等.淡水鱼肉蛋白质组成及其在鱼糜制品加工中的变化[J].食品科学,2007(2):40-44.
[19]王煜坤,郝淑贤,李来好,等.不同地区、品种及养殖模式罗非鱼营养差异分析[J].食品工业科技,2018,39(12):231-237.
[20]刘海梅,严菁,熊善柏,等.淡水鱼肉蛋白质组成及其在鱼糜制品加工中的变化[J].食品科学,2007(2):40-44.
[21]Mairesse G,Thomas M,Gaudeur J N,etal.Effects of geographic source,rearing system,and season on the nutritional quality of wild and farmed Perca fluviatilis[J].Lipids,2006,41:221-229.
[22]Elango R,Ball R O,Pencharz P B.Individual amino acid requirements in humans:an update[J].Current Opinion in Clinical Nutrition and Metabolic Care,2008,11(1):34-39.
[23]夏光华,申铉日,蔡锦红,等.三酶法制备罗非鱼鱼皮胶原蛋白抗氧化肽及活性研究[J].食品科学,2012,33(23):175-179.
[24]Bonvini E,Bonaldo A,Parma L,et al.Feeding European sea bass with increasing dietary fibre levels:Impact on growth,blood biochemistry,gut histology,gut evacuation[J].Aquaculture,2018,494:1-9.
[25]Li X Q,Xu H B,Sun W T,et al.Grass carp fed a fishmeal-free extruded diet showed higher weight gain and nutrient utilization than those fed a pelleted diet at various feeding rates[J].Aquaculture,2018,493:283-288.
[26]陈文治,郭忠宝,单丹,等.6种不同罗非鱼品种的肌肉营养成分分析[J].南方农业学报,2015,46(7):1303-1309.