蘇氏圓腹肌肉化學成分分析與評價

劉修英,劉葉子,朱崇梅,趙德福

(1.河南水利與環境職業學院,河南鄭州 450008;2.西南大學,重慶 400715;3.河南水產科學研究院,河南鄭州 450044)

劉修英1,劉葉子2,朱崇梅1,趙德福3

(1.河南水利與環境職業學院,河南鄭州 450008;2.西南大學,重慶 400715;3.河南水產科學研究院,河南鄭州 450044)

1 材料和方法

1.1 材料與儀器

Foss 2300全自動凱氏定氮儀 瑞典Foss Tecator公司;新嘉SZF-06A半自動索氏抽提儀 上海新嘉電子有限公司;馬弗爐 北京中興偉業儀器有限公司;日立835-30型氨基酸分析儀 日本Hitachi公司;Agilent 7890B-5977A氣相色譜-質譜聯用儀 美國Agilent科技公司。

1.2 樣品魚處理

樣品魚去皮,取側線以上背部肌肉,混勻,分兩份,一份用于常規成分測定,一份用于脂肪酸測定,用塑料袋密封,儲存在-20 ℃冰箱中保存。

1.3 檢測方法

魚肉樣品在常規成分分析前用高壓滅菌鍋120 ℃蒸煮30 min,75 ℃烘干,用高速粉碎機粉碎、過40目篩。按AOAC方法[5]分析樣品中水分、粗蛋白、粗脂肪、氨基酸含量,色氨酸用6 mol/L的氫氧化鈉溶液水解后測定。

采用氣相色譜-質譜聯用儀測定樣品中脂肪酸。參照Bligh-Dyer的方法[6]用氯仿-甲醇提取脂肪,經14%三氟化硼-甲醇溶液甲酯化后,加入正己烷進行萃取,靜置分層后,取上層有機相用針頭濾器(0.22 μm)過濾后進樣分析,按峰面積歸一化法計算脂肪酸相對百分含量。氣相色譜條件:毛細管柱為HP-INNOWax(30 m×0.25 mm i.d.×0.50 μm),柱初始溫度為120 ℃,保持2 min,以3 ℃/min升溫至230 ℃,保持20 min;氣化室溫度250 ℃;載氣:氦氣;柱流速:1 mL/min;分流比:1∶1;進樣量:1 μL。質譜條件:離子化方式:電子轟擊(EI);離子化能量:70 eV;離子源溫度:230 ℃;傳輸線溫度:250 ℃;四極桿溫度:150 ℃;溶劑延遲:3 min;掃描方式:全離子掃描(SCAN);掃描范圍:50～450 amu。

1.4 評價方法

魚肉蛋白質營養價值評定根據FAO/WHO1973年建議的每克氮氨基酸評分標準模式和雞蛋蛋白質評分標準模式進行,分別按照以下公式計算必需氨基酸評分(AAS)、必需氨基酸化學分數(CS)、必需氨基酸指數(EAAI)[7]。

AAS=被測蛋白質中氨基酸含量(mg/gN)÷FAO/WHO評分標準中同種氨基酸含量(mg/gN)

式(1)

式(2)

式(3)

公式(3)中a:被測蛋白必需氨基酸含量(mg/g N);A:參考蛋白(雞蛋)必需氨基酸含量(mg/g N);n:比較的必需氨基酸個數。

魚肉脂肪酸的評價按照致動脈粥樣硬化指數AI值進行,計算公式[6]如下

式(4)

式(4)中,∑MFA為單不飽和脂肪酸含量總和;∑PUFA為多不飽和脂肪酸含量總和。C12∶0為月桂酸含量;C14∶0為豆蔻酸含量;C16∶0為棕櫚酸含量。

1.5 數據處理

實驗結果為3個平行樣測試的平均值,以平均值±標準差(mean±SD)表示,數據處理用SPSS 16.0。

2 結果與分析

表1 蘇氏圓腹與其它經濟魚類肌肉營養成分含量比較(n=3,%鮮重)Table 1 Comparison of nutritional components in muscle of P. hypophthalmu with other economic fish species(n=3,% wet basis)

表1 蘇氏圓腹與其它經濟魚類肌肉營養成分含量比較(n=3,%鮮重)Table 1 Comparison of nutritional components in muscle of P. hypophthalmu with other economic fish species(n=3,% wet basis)

魚種類水分粗蛋白質粗脂肪灰分蘇氏圓腹79.56±0.9217.44±0.242.07±0.101.11±0.03博氏[7]75.36±1.0717.90±0.435.12±0.180.98±0.09班點叉尾鮰[9]75.53±2.4818.29±1.366.78±1.161.16±0.08鯉[10]78.27±1.0117.45±0.272.83±0.561.23±0.01南方大口鲇[11]78.49±0.4518.06±0.492.47±1.081.17±0.06蘭州鲇[12]80.40±0.8017.40±0.702.22±1.091.12±0.09草魚[13]81.02±0.6616.56±0.071.40±0.131.03±0.05

表2 蘇氏圓腹肌肉氨基酸組成和含量(n=3,%干基)Table 2 Amino acids composition and contents of muscle of P. hypophthalmus(n=3,% dry basis)

表2 蘇氏圓腹肌肉氨基酸組成和含量(n=3,%干基)Table 2 Amino acids composition and contents of muscle of P. hypophthalmus(n=3,% dry basis)

氨基酸種類含量氨基酸種類含量蘇氨酸*3.72±0.05天冬氨酸#8.28±0.07纈氨酸*3.87±0.09甘氨酸#3.83±0.05蛋氨酸*2.30±0.02谷氨酸#13.78±0.17異亮氨酸*3.68±0.10丙氨酸#4.91±0.09亮氨酸*6.81±0.07脯氨酸2.64±0.05苯丙氨酸*3.53±0.05氨基酸總和79.90±0.97賴氨酸*7.70±0.03必需氨基酸(EAA)32.32±0.42色氨酸*0.71±0.03非必需氨基酸(NEAA)47.58±0.71組氨酸2.06±0.02呈味氨基酸30.80±0.33精氨酸5.30±0.10EAA/TAA40.45%胱氨酸0.82±0.07EAA/NEAA67.93%酪氨酸2.67±0.10DAA/TAA38.55%絲氨酸3.29±0.12

表3 蘇氏圓腹肌肉必需氨基酸組成(mg/g N,以氮為基礎)評價Table 3 Evaluation of essential amino acid composition(mg/g N,based on nitrogen)in muscle of P. hypophthalmus

表3 蘇氏圓腹肌肉必需氨基酸組成(mg/g N,以氮為基礎)評價Table 3 Evaluation of essential amino acid composition(mg/g N,based on nitrogen)in muscle of P. hypophthalmus

蘇氏圓腹全卵蛋白FAO/WHO標準氨基酸評分(AAS)化學學分(CS)異亮氨酸(mg/gN)2693312501.070.81亮氨酸(mg/gN)4995344401.130.93蘇氨酸(mg/gN)2732922501.090.93纈氨酸(mg/gN)2844103100.920.69蛋氨酸+胱氨酸(mg/gN)2293862201.040.50苯丙氨酸+酪氨酸(mg/gN)4545653801.190.80賴氨酸(mg/gN)5644413401.661.28色氨酸(mg/gN)52106630.830.49氨基酸總和(mg/gN)262430652253必需氨基酸指數(EAAI)78.59100

表4 蘇氏圓腹與其它經濟魚類肌肉必需氨基酸和呈味氨基酸含量的比較Table 4 Comparison essential amino acids and delicious amino acids in muscle of P. hypophthalmus with other economic fish species

表4 蘇氏圓腹與其它經濟魚類肌肉必需氨基酸和呈味氨基酸含量的比較Table 4 Comparison essential amino acids and delicious amino acids in muscle of P. hypophthalmus with other economic fish species

TAA(%干基)EAA(%干基)DAA(%干基)EAA/TAA(%)DAA/TAA(%)蘇氏圓腹79.9132.3230.8040.4538.55博氏[7]69.0127.3024.5239.5635.53斑點叉尾鮰[9]70.1728.8526.1941.1137.32南方大口鲇[11]83.5934.4331.5241.1837.71蘭州鲇[12]71.2930.2424.6342.4134.55草魚[13]64.2227.6121.3642.9933.26鱖魚[14]78.3931.0731.2439.6439.85

表5 蘇氏圓腹肌肉脂肪酸組成(n=3,%總脂肪酸)Table 5 Fatty acid profiles of muscle ofP. hypophthalmus(n=3,% total fatty acids)

表5 蘇氏圓腹肌肉脂肪酸組成(n=3,%總脂肪酸)Table 5 Fatty acid profiles of muscle ofP. hypophthalmus(n=3,% total fatty acids)

脂肪酸種類含量脂肪酸種類含量C12∶00.12±0.01C18∶211.99±0.04C14∶04.86±0.07C18∶31.25±0.06C15∶00.20±0.01C20∶21.44±0.04C16∶025.90±0.32C20∶31.70±0.08C17∶00.25±0.02C20∶40.80±0.04C18∶011.69±0.12C22∶40.21±0.01C20∶00.39±0.01C22∶50.50±0.01C22∶00.29±0.05C22∶60.42±0.01C15∶10.21±0.24ΣSFA43.70C16∶12.16±0.09ΣMUFA37.99C17∶10.19±0.05ΣPUFA18.31C18∶132.93±0.35P:S0.42C20∶12.50±0.08AI0.81

3 結論

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Analysis and evaluation of chemical components of muscles ofPangasiushypophthalmus

LIU Xiu-ying1,LIU Ye-zi2,ZHU Chong-mei1,ZHAO De-fu3

(1.Henan Vocational College of Water Conservancy and Environment,Zhengzhou 450008,China;2.Southwest University,Chongqing 400715,China;3.Henan Academy of Fishery Science,Zhengzhou 450044,China)

Chemical components of muscle ofPangasiushypophthalmuscultivated in ponds were analyzed and evaluated in this study. The results showed that contents of moisture,crude protein,crude fat and ash in fresh muscle ofP.hypophthalmuswere 79.56%,17.44%,2.07%,1.11%,respectively. Eighteen kinds of amino acids were detected in its muscle,in which the contents of total amino acids(TAA),essential amino acids(EAA)and non-essential amino acids(NEAA)were 79.90%,32.32% and 47.58%(dry basis)respectively. The ratios of EAA/TAA and EAA/NEAA in its muscle were 40.45% and 67.93%,respectively. These data suggest that the EAA profile of the muscle ofP.hypophthalmuscan meet completely the FAO/WHO standard. According to amino acids score(AAS)and chemical score(CS),lysine was the most abundant while tryptophan was the main limiting amino acid in the muscle. Besides,the essential amino acids index(78.59)or the content of delicious amino acids(30.80% of dry basis)of muscle ofP.hypophthalmuswas both higher than those of some economic fish species. Total lipids were characterized by high percentages of saturated fatty acids(43.70% of total fatty acid),low percentages of polyunsaturated fatty acids(18.31% of total fatty acids)and very low percentages of docosapentenoic acid(0.50% of total fatty acids)and docosahexaenoic acid(0.42% of total fatty acids)in its muscle. The P:S ratio was 0.42. These results indicate thatP.hypophthalmuscan be an excellent source of protein and lysine,a potential source of polyunsaturated fatty acids and low-fat food for human.

Pangasiushypophthalmus;muscle;chemical component;evaluation of nutritive quality

2016-07-25

劉修英(1963-),女,博士,副教授,主要從事魚類營養和飼料方面的研究,E-mail:lxy7310@163.com。

河南省教育廳科學技術研究重點項目([2013]-14B610015);河南省教育科學“十二五規劃”重點項目([2013]-JKGHB-0104)。

TS254.2

A

1002-0306(2017)02-0349-05

10.13386/j.issn1002-0306.2017.02.059