仿刺参副产物营养成分分析与综合评价

doi:10.14012/j.cnki.fjsc.2023.06.008

摘要/Abstract

摘要：

本文以仿刺参典型加工副产物——仿刺参肠、花(卵)为研究对象,探究其营养成分组成,并通过与体壁对比,进行综合评价。结果表明:仿刺参肠和花的粗蛋白质、粗脂肪、灰分和总糖含量分别为68.85%、13.53%、9.96%、0%和58.18%、12.24%、19.01%、2.36%。与体壁相比,其均具更高粗蛋白质、粗脂肪含量和更低灰分含量;均检出18种氨基酸,总量分别为68.15%和51.38%,必需氨基酸同非必需氨基酸含量比值分别为65.17%、61.37%,必需氨基酸占氨基酸总量分别为39.46%、38.03%,必需氨基酸指数分别为94.85、67.73,氨基酸组分平衡效果好,均为高营养价值的理想型蛋白质;不饱和脂肪酸占总脂肪酸的比例相似,分别为80.82%和80.74%,其中EPA、DHA均为其主要成分;均检出5种宏量元素和5种微量元素,其中主要元素均为钠和铁。以上研究为仿刺参副产物的高值化利用与活性物质开发提供依据。

关键词: 仿刺参, 副产物, 常量营养成分, 氨基酸评价, 脂肪酸, 无机元素

Abstract:

This article focused on the typical processing by-products of sea cucumber (A.japonicus), including intestines and ovum, to explore their nutritional composition and conduct a comprehensive evaluation by comparing them with body walls. The results showed that the crude protein, crude fat, ash, and total sugar contents in sea cucumber intestines and ovum were 68.85%, 13.53%, 9.96%, 0%,and 58.18%, 12.24%, 19.01%, 2.36%, respectively. In comparison to the body walls, the by-products exhibited higher crude protein and fat contents, but lower ash and total sugar contents. The intestines and ovum were found to contain 18 different amino acids, constituting 68.15% and 51.38% of the total amount, respectively. The ratio of essential to non-essential amino acids was 65.17% and 61.37%, respectively, with essential amino acids accounting for 39.46% and 38.03% of the total amino acids. The essential amino acid index was 94.85 and 67.73, respectively, suggesting that both the intestines and ovum possessed high nutritional value as they exhibited a good balance effect of amino acid components, identifying them as ideal protein sources. The unsaturated fatty acids constituted a similar proportion of total fatty acids, with 80.82% and 80.74%, respectively. Notably, EPA and DHA were the major components of these fatty acids. Additionally, five macro elements and five trace elements were detected, with sodium and iron being the primary elements. This study serves as a foundation for the high-value utilization of sea cucumber by-products and the development of active substances.

Key words: sea cucumber, by-products, major nutritional components, amino acid evaluation, fatty acid, inorganic elements

中图分类号:

TS254.9

王扬铎, 苏永昌, 王晓燕, 施文正, 刘智禹. 仿刺参副产物营养成分分析与综合评价[J]. 渔业研究, 2023, 45(6): 577-584.

WANG Yangduo, SU Yongchang, WANG Xiaoyan, SHI Wenzheng, LIU Zhiyu. Nutritional analysis and comprehensive evaluation of by-products of sea cucumber(Apostichopus japonicus)[J]. Journal of Fisheries Research, 2023, 45(6): 577-584.

图/表 5

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原料 Raw material	粗蛋白质 Protein	粗脂肪 Fat	总糖 Carbohyd rate	灰分 Ash
仿刺参肠S1	68.85	13.53	—	9.96
仿刺参花S2	58.18	12.24	2.36	19.01
仿刺参体壁S3	47.18	5.60	1.19	42.02

原料 Raw material	粗蛋白质 Protein	粗脂肪 Fat	总糖 Carbohyd rate	灰分 Ash
仿刺参肠S1	68.85	13.53	—	9.96
仿刺参花S2	58.18	12.24	2.36	19.01
仿刺参体壁S3	47.18	5.60	1.19	42.02

氨基酸种类 Amino acid species	仿刺参肠 S1	仿刺参花 S2
天门冬氨酸Asp^bc	6.93	4.65
苏氨酸Thr^a	3.60	2.66
丝氨酸Ser	3.50	2.36
谷氨酸Glu^bc	9.45	8.33
甘氨酸Gly^bc	4.62	3.68
丙氨酸Ala^bd	3.94	3.45
缬氨酸Val^ad	3.71	2.75
蛋氨酸Met^acd	1.71	1.25
异亮氨酸Ile^ad	3.22	2.35
亮氨酸Leu^acd	5.22	3.72
酪氨酸Tyr^bc	2.77	1.84
苯丙氨酸Phe^abcd	3.49	2.16
赖氨酸Lys^ac	5.20	4.20
组氨酸His	1.44	1.02
精氨酸Arg^c	4.64	3.58
脯氨酸Pro^d	3.10	2.16
胱氨酸Cys	0.91	0.73
色氨酸Trp^ad	0.74	0.45
氨基酸总量TAA	68.15	51.38
必需氨基酸总量EAA	26.89	19.54
非必需氨基酸总量NEAA	41.26	31.84
呈味氨基酸总量FAA	31.20	24.11
药效氨基酸MAA	44.03	33.41
疏水性氨基酸HAA	25.13	18.29
W_EAA/W_TAA	39.46	38.03
W_EAA/W_NEAA	65.17	61.37
W_FAA/W_TAA	45.78	46.92
W_MAA/W_TAA	64.61	65.03
W_HAA/W_TAA	36.88	35.60

氨基酸种类 Amino acid species	仿刺参肠 S1	仿刺参花 S2
天门冬氨酸Asp^bc	6.93	4.65
苏氨酸Thr^a	3.60	2.66
丝氨酸Ser	3.50	2.36
谷氨酸Glu^bc	9.45	8.33
甘氨酸Gly^bc	4.62	3.68
丙氨酸Ala^bd	3.94	3.45
缬氨酸Val^ad	3.71	2.75
蛋氨酸Met^acd	1.71	1.25
异亮氨酸Ile^ad	3.22	2.35
亮氨酸Leu^acd	5.22	3.72
酪氨酸Tyr^bc	2.77	1.84
苯丙氨酸Phe^abcd	3.49	2.16
赖氨酸Lys^ac	5.20	4.20
组氨酸His	1.44	1.02
精氨酸Arg^c	4.64	3.58
脯氨酸Pro^d	3.10	2.16
胱氨酸Cys	0.91	0.73
色氨酸Trp^ad	0.74	0.45
氨基酸总量TAA	68.15	51.38
必需氨基酸总量EAA	26.89	19.54
非必需氨基酸总量NEAA	41.26	31.84
呈味氨基酸总量FAA	31.20	24.11
药效氨基酸MAA	44.03	33.41
疏水性氨基酸HAA	25.13	18.29
W_EAA/W_TAA	39.46	38.03
W_EAA/W_NEAA	65.17	61.37
W_FAA/W_TAA	45.78	46.92
W_MAA/W_TAA	64.61	65.03
W_HAA/W_TAA	36.88	35.60

必需氨基酸 EAA	仿刺参肠 S1	仿刺参花 S2	FAO/WHO模式 FAO/WHO mode	鸡蛋蛋白 Egg protein	AAS		CS
必需氨基酸 EAA	仿刺参肠 S1	仿刺参花 S2	FAO/WHO模式 FAO/WHO mode	鸡蛋蛋白 Egg protein	S1	S2	S1	S2
异亮氨酸Ile	322	235	250	331	1.29	0.94	0.97	0.71
亮氨酸Leu	522	372	440	534	1.19^a	0.85^d	0.98	0.70
蛋氨酸+胱氨酸Met+Cys	262	198	220	386	1.19	0.90	0.68^a	0.51^d
苯丙氨酸+酪氨Phe+Tyr	626	400	380	565	1.65	1.05	1.11	0.71
苏氨酸Thr	360	266	250	292	1.44	1.06	1.23	0.91
缬氨酸Val	371	275	310	411	1.20^d	0.89	0.90	0.67
赖氨酸Lys	520	420	340	441	1.53	1.24	1.18	0.95
色氨酸Trp	74	45	60	106	1.23	0.75^a	0.70^d	0.42^a
总计Total	3057	2211	2250	3066	1.36	0.98	1.00	0.72
必需氨基酸评价EAAI	S1=94.85 ; S2=67.73