太门哲罗鲑成熟卵子营养成分分析及评价

doi:10.7506/spkx1002-6630-201504018

食品科学

太门哲罗鲑成熟卵子营养成分分析及评价

张永泉1，尹家胜1,*，郭文学1，佟广香1，徐革锋2

1.中国水产科学研究院黑龙江水产研究所，黑龙江哈尔滨 150070；
2.东北农业大学动物科学技术学院，黑龙江哈尔滨 150030

出版日期:2015-02-25 发布日期:2015-02-16
通讯作者: 尹家胜
基金资助:
“十二五”国家科技支撑计划项目（2012BAD25B10）；公益性行业（农业）科研专项（201003055）；
中央级公益性科研院所基本科研业务费专项（HSY201310）

Analysis of Nutritional Components and Evaluation of Nutritive Quality of Mature Eggs from Hucho taimen

ZHANG Yongquan1, YIN Jiasheng1,*, GUO Wenxue1, TONG Guangxiang1, XU Gefeng2

1. Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China;
2. College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China

Online:2015-02-25 Published:2015-02-16
Contact: YIN Jiasheng

摘要/Abstract

摘要：

以太门哲罗鲑成熟卵子为研究对象，对常规营养成分、氨基酸组成、必需氨基酸营养品质评价和脂肪酸组成进行测定分析。结果表明：太门哲罗鲑成熟卵子（鲜样）中粗蛋白质量分数33.450%、粗脂肪质量分数6.432%、水分质量分数56.683%、灰分质量分数3.418%；17 种氨基酸中人体必需氨基酸7 种，非必需氨基酸10 种，氨基酸总量高达26.823%，必需氨基酸含量11.677%，非必需氨基酸含量15.146%，其中含量最高的为谷氨酸（2.931%），其次为亮氨酸（2.627%）、丙氨酸（2.370%）、赖氨酸（2.142%），均高于2.000%；必需氨基酸的构成比例基本符合联合国粮农组织/世界卫生组织的标准，以氨基酸评分来评价，第一限制性氨基酸为缬氨酸，第二限制性氨基酸为蛋氨酸＋半胱氨酸；以化学评分评价，第一限制性氨基酸为蛋氨酸＋半胱氨酸，第二限制性氨基酸为缬氨酸。必需氨基酸指数高达81.905。25 种脂肪酸中含饱和脂肪酸8 种，饱和脂肪酸总量占太门哲罗鲑成熟卵子1.308%，占总脂肪酸为22.497%；不饱和脂肪酸17 种，其中单不饱和脂肪酸6 种、多不饱和脂肪酸11 种，不饱和脂肪酸总量占成熟卵子高达4.483%，占总脂肪酸比例高达77.503%。通过上述分析得出，太门哲罗鲑成熟卵子可作为理想的蛋白质、氨基酸和脂肪酸来源。

关键词: 太门哲罗鲑, 鱼卵, 氨基酸, 脂肪酸, 营养评价

Abstract:

The nutritional components and nutritional quality of mature eggs of Hucho taimen were evaluated in this study.
The results showed that the contents of crude protein, crude fat, moisture, and crude ash in fresh eggs of Hucho taimen were
33.450%, 6.432%, 56.683% and 3.418%, respectively. Seventeen common amino acids including seven essential amino
acids (EAA) and ten nonessential amino acids (NEAA) were found with total amino acids (TAA) accounting for 26.823%,
among which glutamic acid (Glu) had the highest content of 2.931%, followed by leucine (Leu, 2.627%), alanine (Ala,
2.370%) and lysine (Lys, 2.142%). The amounts of EAA and NEAA were 11.677% and 15.146%, respectively. It is clear
that the contents of different amino acids are stable and the essential amino acid composition meets the standard of the Food
and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO). According to amino acid score
(AAS), the first limiting amino acid was valine (Val) and the second limiting amino acids were methionine (Met) and cystine
(Cys), but according to chemical score (CS), the first limiting amino acids were methionine (Met) and cystine (Cys) and the
second limiting amino acid was valine (Val). Moreover, the essential amino acid index (EAAI) was 81.905. Totally 25 main
fatty acids were detected in mature eggs of Hucho taimen including 8 saturated fatty acids accounting for 1.308% of the fresh
eggs and 22.497% of the total fatty acids, 17 unsaturated fatty acids accounting for 4.483% of the fresh eggs and 77.503%
of the total fatty acids, 6 mono-unsaturated fatty acids (MUFA) and 11 polyunsaturated fatty acids (PUFA). In conclusion,
Hucho taimen is a good source of high-quality protein, amino acids and fatty acids.

Key words: Hucho taimen, fish egg, amino acid, fatty acid, nutritional evaluation

中图分类号:

TS201.4

张永泉1，尹家胜1,*，郭文学1，佟广香1，徐革锋2. 太门哲罗鲑成熟卵子营养成分分析及评价[J]. 食品科学, doi: 10.7506/spkx1002-6630-201504018.

ZHANG Yongquan1, YIN Jiasheng1,*, GUO Wenxue1, TONG Guangxiang1, XU Gefeng2. Analysis of Nutritional Components and Evaluation of Nutritive Quality of Mature Eggs from Hucho taimen[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201504018.

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太门哲罗鲑成熟卵子营养成分分析及评价

Analysis of Nutritional Components and Evaluation of Nutritive Quality of Mature Eggs from Hucho taimen

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