史氏鲟卵巢营养成分分析
目的 分析评价鲟鱼卵巢的营养成分和利用价值。方法 以采卵后史氏鲟卵巢为研究对象, 分别采用常压干燥法、凯氏定氮法、索氏提取法、高温灼烧法测定水分、粗蛋白、粗脂肪、灰分等基本营养成分; 采用氨基酸自动分析仪测定氨基酸组成; 采用气相色谱串联质谱检测脂肪酸组成; 采用电感耦合等离子体质谱法测定常量、微量无机元素。结果 史氏鲟卵巢具有高脂肪、低蛋白的特点, 这与鱼类肌肉高蛋白、低脂肪的一般特征明显不同; 粗蛋白含量为5.17 g/100 g, 必需氨基酸的比例相对较低, 但鲜味氨基酸和药效氨基酸比例较高; 粗脂肪含量高达29.80 g/100 g, 且富含二十碳五烯酸和二十二碳六烯酸等多不饱和脂肪酸; 常量无机元素中, K和Na含量较高, 微量无机元素中, Zn和Fe含量较高。结论 史氏鲟卵巢可用作鱼油、风味制品、微量元素补充型保健品等的生产原料, 具有较好的开发利用前景。
Objective To analyze and evaluate the nutritional composition and utilization value of sturgeon (Acipenserschrenckii) ovary. Methods The content of moisture, crude protein, fat, ash and other basic nutrients were determined by ambient pressure drying method, Kjeldahl method, Soxhlet extraction method and high temperature burning method. Amino acid composition was analyzed by automatic method. Fatty acid composition was determined by gas chromatography tandem mass spectrometry. Constant and trace inorganic elements were determined by inductively coupled plasma mass spectrometry. Results Sturgeon ovary has a high content of fat and low content of protein, which was obviously different from the general characteristics of fish muscle. The crude protein content was 5.17 g/100 g. The proportion of essential amino acids was relatively low, but the proportion of umami amino acids and pharmacodynamic amino acids was relatively high. The crude fat content was as high as 29.80 g/100 g, and rich in polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexaenoic acid. The content of K and Na was higher among the major inorganic elements, and the content of Zn and Fe was higher among the trace inorganic elements. Conclusion Sturgeon ovary can be used as a raw material for fish oil, flavor products, and trace element supplemental health care products, and has good prospects for development and utilization.
标题：史氏鲟卵巢营养成分分析
英文标题：Nutrition composition analysis on ovary of Acipenserschrenckii
作者：
林瑞环 上海海洋大学食品学院;中国水产科学研究院黄海水产研究所
曹荣 中国水产科学研究院黄海水产研究所
刘淇 中国水产科学研究院黄海水产研究所
中文关键词:史氏鲟,卵巢,营养成分,开发利用价值,
英文关键词:Acipenserschrenckii,ovary,nutrition composition,utilization value,
发表日期：2019-03-07
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