摘要
目的分析子安辐肛参、智利瓜参、黑海参、绿刺参、美国肉参、红刺参、黑北极参、糙刺参、阿拉斯加红参和黄秃参10种海参的营养成分组成。方法分别采用凯氏定氮法、高温灼烧法、亚甲基蓝比色法、氨基酸自动分析及电感耦合等离子体质谱法（inductively coupled plasma mass spectrometry,ICP-MS）测定海参中的蛋白、灰分、黏多糖、氨基酸和21种无机元素含量,并分析10种海参的营养价值。结果 10种海参在营养成分上存在一定的差异,其粗蛋白含量范围为73.58-87.20%,灰分含量范围为4.10-8.71%,黏多糖含量范围为7.86-13.15%,总氨基酸含量范围为61.42-75.84%,10种海参必需氨基酸与氨基酸总量的比值（essential amino acid/total amino acid,EAA/TAA）均低于刺参。10种海参均富含人体必需的Fe、Zn、Cu、se等微量元素,而Cd、Pb、As、Cr等有害元素含量均符合GB 2762-2012《食品安全国家标准食品中污染物限量》规定的限量标准;10种海参中21种元素含量差异显著。结论本研究证实10种海参均具有较高的营养价值,从而为进一步开发利用进口海参资源提供参考。
Objective To analyze the nutritional component of 10 kinds of sea cucumbers including Actinopyga lecanora, Athyonidium chilensis, Holothuria atra, Stichopus chlorontus, lsostichopus badionotus, Apostichopus parvimensis, Holothuria kefersteini, Stichopus horrens, Parastichopus californicus and Holothuria lessoni massin. Methods Kjeldahl, high temperature calcination method, methylene blue colorimetric method, amino acid automatic analysis and inductively coupled plasma mass spectrometry （ICP-MS） methods were respectively used for determination of protein, ash, crude polysaccharide, amino acid and 21 kinds of inorganic elements, so as to analyze the nutritional value of 10 kinds of sea cucumbers. Results There were certain difference among 10 kinds of sea cucumber. The content of protein, crude ash, crude polysaccharide and total amino acid in 10 kinds of sea cucumbers were 73.58-73.58%, 4.10-8.71%, 7.86-13.15% and 61.42%-75.84%, respectively. The ratio of essential amino acids and total amino acids （EAA/TAA） was lower than that of Apostichopusjaponicas. Ten kinds of sea cucumber were rich in Fe, Zn, Cu, Se and other trace elements, and the content of hazardous elements such as As, Cr, Cd and Pb were within the limits of GB 2762-2012 Contaminants in food. There was a significant difference in the content of 21 kinds of inorganic elements. Conclusion This study confirmed that 10 kinds of sea cucumbers had high nutritional value, which can provide reference for further exploitation and utilization of imported sea cucumber resources.
作者
赵玲
马红伟
曹荣
刘淇
ZHAO Ling MA Hong-Wei CAO Rong LIU Qi(Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, National R＆D Branch Center for Sea Cucumber Processing, Qingdao 266071, China)
出处
《食品安全质量检测学报》
CAS
2016年第7期2867-2872,共6页
Journal of Food Safety and Quality
基金
中国水产科学研究院基本科研业务费资助项目(2016ZD0801)~~
关键词
海参
营养
氨基酸分析
元素分析
sea cucumber
nutrition
amino acid analysis
element analysis
