单齿螺肉营养成分分析与评价 - 食品科学.PDF

※营养卫生 食品科学 2011, Vol. 32, No. 17 353 张建设，朱爱意，吴常文 (浙江海洋学院海洋科学学院，浙江省海洋养殖装备与工程技术重点实验室，浙江 舟山 316004) 测定舟山东极海区单齿螺的螺肉营养成分并对其进行营养学评价。单齿螺肉(鲜样) 中的水分、粗蛋白、粗 脂肪、灰分和糖的质量分数分别为 76.74% 、17.32%、0.99% 、2.92% 和 1.57%。共检测出 18 种氨基酸，谷氨酸 质量分数最高，为 2.035% ；必需氨基酸占总氨基酸的比值为 35.20% ，必需氨基酸和非必需氨基酸的比值为 82.51% 。氨基酸的支/ 芳值为 2.161 ，呈味氨基酸占总氨基酸的比值为47.36% 。依据化学评分(CS)结果，色氨酸 为第一限制性氨基酸，根据氨基酸评分结果(AAS) ，缬氨酸为第一限制性氨基酸，必需氨基酸指数为 87.47 。共 检测出 14 种脂肪酸，饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA) 占总脂肪酸的质量分数 分别为 38.935% 、26.395% 和 34.670% 。 单齿螺；营养成分；评价 Nutritional Composition Analysis and Evaluation of Monodonta labio Muscle ZHANG Jian-she ，ZHU Ai-yi ， WU Chang-wen (Key Laboratory of Fishery Equipment and Engineering of Zhejiang Province, College of Marine Science, Zhejiang Ocean University, Zhoushan 316004, China) Abstract ：The muscle of Monodonta labio living in the Dongji sea area of Zhejiang province was subjected to chemical composition analysis and nutritional evaluation. The contents of water, crude protein, crude fat, crude ash and carbohydrates in the muscle of M. labio were 76.74%, 17.32%, 0.99%, 2.92% and 1.57%, respectively. Eighteen common amino acids were detected in the muscle of M. labio . Glutamic acid revealed the highest content (2.035%), and total essential amino acids and non-essential amino acids were 35.20% and 82.51% on the basis of total amino acids, respectively. The ratio of branch-chain amino acids to aromatic amino acids was 2.161, which was close to the normal value in the human body. Delicious amino acids were 47.36% on the basis of total amino acids. According to nutritional evaluation using amino acid score, the first limiting amino