鸭骨架的营养成分分析及评价-食品科学.pdf

※营养卫生 食品科学 2014, Vol.35, No.03 209 鸭骨架的营养成分分析及评价 1 1,2,* 1 王淑慧，潘道东 ，赵紫微 （1.宁波大学海洋学院食品科学系，浙江 宁波 315211；2.南京师范大学食品科学与营养系，江苏 南京 210097 ） 摘  要：测定鸭骨架的基本营养成分、氨基酸组成及含量，分析鸭骨架蛋白质的营养价值和疏水特性。结果表 明：鸭骨架是一类优质蛋白质，其中蛋白质含量（干质量，下同）高达29.19% ；必需氨基酸、鲜味氨基酸、含硫 氨基酸含量较高，分别为 867.16 （以干质量计，下同）、772.02 、993.98 mg/ 10 g pro ，分别占总氨基酸含量的 9 5 0 42.73%、25.00%、4.30%，这些都是制备鸭肉香精的风味前体物质。鸭骨架蛋白质中所有必需氨基酸的氨基酸分值 均超过氨基酸评分标准模式，亮氨酸、异亮氨酸、赖氨酸、苯丙氨酸、苏氨酸的氨基酸分值超过或接近于化学评分 模式；鸭骨架蛋白质的疏水性值比较低，为 530.38 J/mol 。 4 关键词：鸭骨架；蛋白质；氨基酸；营养价值；疏水特性 Analysis of Nutritional Components of Duck Bone 1 1,2,* 1 WANG Shu-hui , PAN Dao-dong , ZHAO Zi-wei (1. Department of Food Science, School of Marine Science, Ningbo University, Ningbo 315211, China; 2. Department of Food Science and Nutrition, Nanj ing Normal University, Nanj ing 210097, China) Abstract: In this study, the composition and content of essential nutrients in duck bone were determined. The nutritional value and hydrophobic properties of duck bone protein were analyzed. The results showed that duck bone contained a class of high-quality proteins with the total amount being up to 29.19% on a dry weight basis. Essential, delicious and sulfur- containing amino acids were abundant in duck bone with values of 9 867.16, 5 772.02 mg/ 100 g and 993.98 mg/ 100 g protein on a dry weight basis, all of which were flavor precursor compounds of duck meat essence. The average scores of all the