澳洲金鲈鱼种肌肉中氨基酸与脂肪酸组成的分析
目的 研究澳洲金鲈肌肉中营养成分组成。方法 采用色谱法和常规分析化学法检测出澳洲金鲈鱼种肌肉中蛋白质、脂肪、氨基酸和脂肪酸等含量, 并对肌肉中氨基酸与脂肪酸组成进行分析和评价。结果 澳洲金鲈鱼种肌肉中含有17种氨基酸(未测色氨酸), 在必需氨基酸中含量最高的是赖氨酸, 含量最低的是蛋氨酸, 必需氨基酸占氨基酸总量的39.67%; 第一限制性氨基酸是蛋氨酸和胱氨酸; 氨基酸比值系数分为78.55%; 必需氨基酸指数为89.64%; 澳洲金鲈的蛋白质营养符合E/T应为40％左右和E/NT应为60％以上的参考蛋白质模式标准。澳洲金鲈含有22种脂肪酸, 含量最高的是油酸, 亚油酸次之; 不饱和脂肪总量为64.4%。结论 澳洲金鲈具有营养价值高、味道鲜美等特点, 可以作为我国优良品种引进及产业化开发的淡水鱼。
Objective To study the nutrient composition in the muscle of Australian golden perch. Methods The contents of protein, fat, amino acid and fatty acid in the muscle of Australian golden perch were detected by chromatography and conventional analytical chemistry, and the composition of amino acid and fatty acid in the muscle was analyzed and evaluated. Results The muscles of the Australian golden perch species contained 17 kinds of amino acids (tryptophan not measured), the highest content of essential amino acids was lysine, the lowest content was methionine, essential amino acids accounted for 39.67% of the total amino acids. The first limiting amino acids were methionine and cystine. The score of ratio coefficient of amino acid was 78.55%. The essential amino acid index was 89.64%. The protein nutrition of Australian golden perch met the reference protein model standard of E/T should be around 40% and E/NT should be above 60%. Australian golden perch contained 22 kinds of fatty acids, the highest content was oleic acid, followed by linoleic acid; the total unsaturated fat was 64.4%. Conclusion The Australian golden perch has the characteristics of high nutritional value, delicious taste and so on, and can be used as the freshwater fish for the introduction and industrial development of excellent species in China.
标题：澳洲金鲈鱼种肌肉中氨基酸与脂肪酸组成的分析
英文标题：Analysis on the amino acids and fatty acids compositions in muscle of juvenile Australian golden perch
作者：
罗钦 福建省农业科学院农业质量标准与检测技术研究所/福建省农产品质量安全重点实验室
黄敏敏 福建省农业科学院农业质量标准与检测技术研究所/福建省农产品质量安全重点实验室
任丽花 福建省农业科学院农业质量标准与检测技术研究所/福建省农产品质量安全重点实验室
潘葳 福建省农业科学院农业质量标准与检测技术研究所/福建省农产品质量安全重点实验室
中文关键词:澳洲金鲈,氨基酸,脂肪酸,评价,
英文关键词:golden perch,amino acids,fatty acids,evaluation,
发表日期：2020-03-04
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