| 大獭蛤软体部营养成分的分析与评价 |
| |
| 引用本文： | 潘英,秦小明,潘红平.大獭蛤软体部营养成分的分析与评价[J].广东海洋大学学报,2007,27(3):78-81. |
| |
| 作者姓名： | 潘英 秦小明 潘红平 |
| |
| 作者单位： | 1. 广西大学动物科学技术学院,广西,南宁,530004
2. 广东海洋大学食品科技学院,广东,湛江,524088 |
| |
| 基金项目： | 广西科学基金;广西大学校科研和教改项目 |
| |
| 摘 要： | 对大獭蛤(Lutraria maxima)软体部进行营养成分分析,并对其营养价值进行综合评定。结果表明,大獭蛤软体部粗蛋白含量为81.20%,干物质中水解氨基酸总量为83.50%,其中必需氨基酸为30.22%,占氨基酸总量的36.19%;氨基酸中6种呈味氨基酸含量丰富,占氨基酸总量的53.81%;大獭蛤软体部第一限制氨基酸为亮氨酸;矿物质含量丰富。可见,大獭蛤软体部营养价值高,呈味特性良好。
|
| 关 键 词： | 大獭蛤 软体部 营养成分 氨基酸 营养价值 |
| 文章编号： | 1673-9159（2007）03-0078-04 |
| 修稿时间： | 2006-10-16 |
Analysis and Evaluation of Nutritive Composition in Edible Part of Lutraria maxima |
| |
| PAN Ying,QIN Xiao-ming,PAN Hong-ping.Analysis and Evaluation of Nutritive Composition in Edible Part of Lutraria maxima[J].Journal of Zhanjiang Ocean University,2007,27(3):78-81. |
| |
| Authors: | PAN Ying QIN Xiao-ming PAN Hong-ping |
| |
| Institution: | 1. College of Animal Science and Technology, Guangxi University, Nanning 530004, China;2. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China |
| |
| Abstract: | The nutritive composition in the edible part of Lutraria maxima was analyzed and synthetically evaluated.The results showed that the content of crude protein was 81.20%.On the basis of dry matter of edible part,the amount of hydrolytic amino acids was 83.50%,in which the content of essential amino acids was 30.22%,making up of 36.19% of total amino acids.The amino acids were rich in 6 taste amino acids,making up of 53.81% of total amino acids and the first limited amino acid was Leu.There was a high content of minerals.Therefore,the edible part of Lutraria maxima has high nutritive value and good flavor character. |
| |
| Keywords: | Lutraria maxima Jonas edible part nutritional compositions amino acids nutritive value |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
