摘要
用常规方法测定了大菱鲆鱼皮的基本营养成分,用氨基酸自动分析仪分析其氨基酸构成,并对大菱鲆鱼皮中的氨基酸组成进行了营养学评价。结果表明,大菱鲆鱼皮蛋白质含量为14.8%,脂肪含量为1.8%,氨基酸含量为27.24%,其中含量较高的是甘氨酸、丙氨酸、脯氨酸和精氨酸,占总氨基酸的59.73%;必需氨基酸、甜味氨基酸、苦味氨基酸、鲜味氨基酸和涩味氨基酸的含量分别占总氨基酸的20.81%、60.61%、30.07%、10.43%和0.01%。甜味氨基酸、苦味氨基酸、鲜味氨基酸是大菱鲆鱼皮氨基酸的主要部分,构成了大菱鲆鱼皮的主要味道,大菱鲆鱼皮是一种口感柔滑、味道鲜美的理想补强食品。
Amino acids compositions in Scophthalmus maximus skin and its nutrition evaluation were studied by amino acid analyzer. The results showed that there were higher crude protein（14.8 %） and crude fat（1.8 %） in it, and the total amino acids content reached up to 27.24;. High-content amino acids were Gly, Ala, Pro and Arg, occupied 59.73; of total content. Essential amino acids, sweet amino acids, bitter amino acids, delicate amino acids and astrictive amino acids were 20.81%, 60.61%, 30.07%, 10.43% and 0.01% of total amino acids respectively. Sweet amino acids,bitter amino acids, delicate amino acids and astrictive amino acids formed the main part of amino acids in Scophthalmus maxirnus skin. Scophthalmus rnaximus skin is a kind of ideal reinforcing food with delicious taste.
出处
《氨基酸和生物资源》
CAS
2013年第1期65-67,共3页
Amino Acids & Biotic Resources
基金
鲆鲽类产业技术体系(CARS-50)
山东省科技富民强县专项(东2011-18)
关键词
大菱鲆鱼皮
氨基酸分析
营养成分
Skin of Scophthalmus maximus
evaluation of amino acid
nutrition constituents
