摘要
目的比较分析北部湾海区常见的熊本牡蛎、香港牡蛎和近江牡蛎鲜品的基础营养成分及脂肪酸组成。方法以北部湾海区熊本牡蛎、香港牡蛎和近江牡蛎为实验样品,测定其水分、粗蛋白、粗脂肪和灰分的含量,并用气相色谱-质谱联用法(gas chromatography-mass spectrometry,GC-MS)测定脂肪酸组成及含量。结果香港牡蛎的水分含量(89.44 g/100 g)、近江牡蛎粗脂肪含量(1.09 g/100 g)和灰分含量(1.77 g/100 g)均显著高于另两种牡蛎(P<0.05),香港牡蛎粗蛋白含量(4.59g/100g)显著低于另两种牡蛎(P>0.05)。熊本牡蛎和近江牡蛎含有33种脂肪酸,而香港牡蛎为34种,其中多不饱和脂肪酸(polyunsaturatedfattyacid,PUFA)含量占41.02%~50.79%;3种牡蛎中二十碳五烯酸(eicosapentaenoic acid, EPA)、二十二碳六烯酸(docosahexoenoic acid,DHA)的含量占脂肪酸总量的27.13%~38.65%,近江牡蛎(27.13%)显著低于另两种牡蛎(P<0.05)。结论北部湾海区熊本牡蛎、香港牡蛎和近江牡蛎脂肪酸种类丰富,与饱和脂肪酸及单不饱和脂肪酸含量所占脂肪酸总量相比, PUFA占比最高,且以DHA和EPA为主,具有优良的开发潜力。
Objective To analyze and compare the basic nutritional composition and fatty acid composition of Crassostreasikamea, Crassostreahongkongensis and Crassostrea ariakensis in Beibu gulf. Methods Crassostreasi kamea, Crassostreahongkongensis and Crassostrea ariakensis in Beibu gulf were taken as experimental samples, the content of water, crude protein, crude fat and ash was determined and the composition and content of fatty acids were determined by gas chromatography-mass spectrometry(GC-MS). Results The water content of Crassostrea hongkongensis(89.44 g/100 g), the crude fat content of Crassostrea ariakensis(1.09 g/100 g) and the ash content of Crassostrea ariakensis(1.77 g/100 g) was significantly higher than that of the other 2 oysters(P<0.05), the crude protein content of Crassostreasikamea(4.59 g/100 g)was significantly lower than that in the other 2 oysters(P>0.05). Crassostreasikamea and Crassostrea ariakensis contained 33 fatty acids, while Crassostreahongkongensis had 34 fatty acids. The content of polyunsaturated fatty acid(PUFA) accounted for 41.02%-50.79%. The content of EPA and DHA in the 3 kinds of oysters accounted for 27.13%-38.65% of total fatty acids, and the content of EPA and DHA in Crassostrea ariakensis(27.13%) was significantly lower than that in the other 2 oysters(P<0.05). Conclusion Crassostreasikamea, Crassostreahongkongensis and Crassostrea ariakensis in Beibu gulf are rich in fatty acids. Compared with saturated fatty acids and monounsaturated fatty acids, PUFA accounts for the highest proportion of total fatty acids, and DHA and EPA are the main ones, which have excellent development potential.
作者
王允茹
蔡秋杏
张晨晓
董庆亮
牛改改
石宇
覃凤青
WANG Yun-Ru;CAI Qiu-Xing;ZHANG Chen-Xiao;DONG Qing-Liang;NIU Gai-Gai;SHI Yu;QIN Feng-Qing(College of Light Industry and Food Engineering,Guangxi University,Nanning 530000,China;Qinzhou Key Laboratory of Ocean Food Nutrition and Safety,Food Engineering College,Beibu Gulf University,Qinzhou 535000,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第7期2849-2854,共6页
Journal of Food Safety and Quality
基金
广西自然科学基金项目(2018GXNSFBA294015)
广西教育厅中青年教师基础能力提升项目(2017KY0801)
2017年钦州学院引进高层次人才科研启动项目(2017KYQD56)
农业农村部水产品加工重点实验室2020年度开放基金课题(NYJG202004)。
作者简介
通信作者:蔡秋杏,博士,副教授,主要研究方向水产品加工及高值化利用,E-mail:cindyqqcai@163.com;王允茹,硕士研究生,主要研究方向力水产品加工及高值化利用。Email:yunruruby@163.com。
