食品科学 ›› 2010, Vol. 31 ›› Issue (13): 276-279.doi: 10.7506/spkx1002-6630-201013063

• 营养卫生 • 上一篇    下一篇

两种淡水螺肉的营养成分分析与评价

李晓英1,李 勇2,周淑青2,阎斌伦1   

  1. 1.淮海工学院 江苏省海洋生物技术重点实验室 2. 河北理工大学轻工学院
  • 收稿日期:2009-12-03 修回日期:2010-03-18 出版日期:2010-07-01 发布日期:2010-12-29
  • 通讯作者: 李晓英 E-mail:dzg7712@yahoo.com.cn
  • 基金资助:

    江苏省海洋生物技术重点实验室项目(HS07004)

Analysis and Evaluation of Nutritional Composition in Two Freshwater Fingersnails

LI Xiao-ying1,LI Yong2,ZHOU Shu-qing2,YAN Bin-lun1   

  1. 1. Key Laboratory of Marine Biotechnology of Jiangsu Province, Huaihai Institute of Technology, Lianyungang 222005, China;
    2. College of Light Industry, Hebei Polytechnic University, Tangshan 063000,China
  • Received:2009-12-03 Revised:2010-03-18 Online:2010-07-01 Published:2010-12-29
  • Contact: LI Xiao-ying1 E-mail:dzg7712@yahoo.com.cn

摘要:

测定了铜锈环棱螺和中华圆田螺这两种淡水螺类的螺肉营养组成,结果表明铜锈环棱螺和中华圆田螺的水分、粗蛋白较为接近,这两种营养成分分别在76.43%~78.30% 和13.89%~14.46% 之间,而灰分、粗脂肪以及碳水化合物均有较大差异。中华圆田螺粗脂肪含量仅0.57%,而铜锈环棱螺则高达0.75%,前者的碳水化合物明显高于后者(2.08%)。氨基酸测定结果显示螺肉中均含有18 种编码氨基酸,其中含有人体所需的全部10 种必需氨基酸,第一、二限制氨基酸均分别为缬氨酸和异亮氨酸。此外,谷氨酸含量远高于其他17 种氨基酸,以干肉计的铜锈环棱螺中高达113.78mg/g,中华圆田螺中也高达99.22mg/g,两种螺肉的呈味氨基酸接近,含量达40% 以上。以干肉计的铜锈环棱螺和中华圆田螺螺肉总氨基酸含量分别为659.7mg/g 和568.9mg/g,必需氨基酸占总氨基酸的比例十分接近,均在35% 左右,与WHO/FAO 模式推荐的模式(35.38%)接近,二者的必需氨基酸指数IEAA 较低,分别为52.09 和44.48,这决定了这两种螺类不能被作为大众商品贝类。

关键词: 铜锈环棱螺, 中华圆田螺, 营养成分, 评价

Abstract:

In this study, the nutrition composition in the muscles of two freshwater fingersnails, Bellamya aeruginosa and Cipangopaludina cathayensis was analyzed and evaluated. The results showed that water content and crude protein in both fingersnails were similar, which were 76.43%-78.3% and 13.89-14.46%, respectively. However, obvious differences in ash, crude fat and carbohydrates between both fingersnails were observed. The content of crude fat was 0.57% in C. cathayensis and 0.75% in B. aeruginosa; however, the content of carbohydrates in C. cathayensis was significantly higher than that in B. aeruginosa (2.08%). There were 18 common amino acids in Bellamya aeruginosa and Cipangopaludina cathayensis, of which 10 were essential amino acids, and the first limiting amino acid was Val and the second limiting amino acid Ile. The content of Glu was the highest among 18 amino acids, which was up to 113.78 mg/g (on the basis of dry muscle weight) in B. aeruginosa and 99.22 mg/g (on the basis of dry muscle weight) in C. cathayensis. The contents of delicious amino acids were very close in both fingersnails, which was up to 40%. The ratio of essential amino acids to total amino acids was approximately 35% and close to the value recommended by WHO/FAO (35.38%). The essential amino acid index IEAA was low in B. aeruginosa (52.09) and C. cathayensis (44.48). Hence both freshwater fingersnails cannot be used as daily main foods.

Key words: Bellamya aeruginosa, Cipangopaludina cathayensis, nutritional composition, evaluation

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