李国治, 鲁绍雄, 严达伟, 赵桂英, 李明丽. 云南裂腹鱼肌肉生化成分分析与营养品质评价[J]. 南方水产科学, 2009, 5(2): 56-62. DOI: 10.3969/j.issn.1673-2227.2009.02.010
引用本文: 李国治, 鲁绍雄, 严达伟, 赵桂英, 李明丽. 云南裂腹鱼肌肉生化成分分析与营养品质评价[J]. 南方水产科学, 2009, 5(2): 56-62. DOI: 10.3969/j.issn.1673-2227.2009.02.010
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LI Guozhi, LU Shaoxiong, YAN Dawei, ZHAO Guiying, LI Mingli. Analysis of biochemical components in muscle and nutritional evaluation of Schizothorax yunnanensis[J]. South China Fisheries Science, 2009, 5(2): 56-62. DOI: 10.3969/j.issn.1673-2227.2009.02.010
Citation: LI Guozhi, LU Shaoxiong, YAN Dawei, ZHAO Guiying, LI Mingli. Analysis of biochemical components in muscle and nutritional evaluation of Schizothorax yunnanensis[J]. South China Fisheries Science, 2009, 5(2): 56-62. DOI: 10.3969/j.issn.1673-2227.2009.02.010
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云南裂腹鱼肌肉生化成分分析与营养品质评价

Analysis of biochemical components in muscle and nutritional evaluation of Schizothorax yunnanensis

    摘要
  • 摘要: 对采自洱海上游弥苴河的云南裂腹鱼Schizothorax yunnanensis肌肉营养组成进行分析与评价。结果表明，云南裂腹鱼肌肉蛋白质含量16.86%，脂肪含量1.15%；饱和脂肪酸含量27.92%，单不饱和脂肪酸含量42.44%，多不饱和脂肪酸含量15.35%，必需脂肪酸含量41.50%，二十碳五烯酸(C20:5 )与二十二碳六烯酸(C22:6)总含量1.67%；氨基酸总量78.50 mg100 mg-1，必需氨基酸总量36.86 mg100 mg-1，呈味氨基酸总量27.95 mg100 mg-1，赖氨酸(Lys)含量仅次于谷氨酸(Glu)，高达8.66 mg100 mg-1，必需氨基酸中蛋氨酸(Met)+胱氨酸(Cys)的氨基酸分和化学分最低，分别为89和66，为云南裂腹鱼肌肉中的限制性氨基酸。

     

    Abstract: Nutritional components in muscle of Schizothorax yunnanensis collected from Miju River of Erhai upriver were analyzed and evaluated. The results showed that the content of protein and fat were 16.86% and 1.15%, respectively. The content of saturated fatty acid, single unsaturated fatty acid, polyunsaturated fatty acid and essential fatty acid were 27.92%, 42.44%, 15.35% and 41.50%, respectively. The sum of C20:5 and C22:6 was 1.67%. The content of total amino acid, essential amino acid and delicious amino acid were 78.50 mg100 mg-1, 36.86 mg100 mg-1 and 27.95 mg100 mg-1, respectively. The content of Lys was 8.66 mg100 mg-1, only less than Glu. The AAS and CS of Met + Cys were 89 and 66, respectively, they were restrictive amino acids for S. yunnanensis.

     

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