四种鱼肉的基本成分及胶原蛋白含量分析

通过测定鲈鱼（Lateolabrax japonicas）、鮻鱼（Liza haematocheila）、草鱼（Ctencpharyngodon idellus）和鲤鱼（Cyprinus carpio）的背部肌肉基本成分及羟脯氨酸的含量,对其胶原蛋白含量进行分析.结果显示：4种鱼肉中粗蛋白含量分别为18.23％、19.82％、16.18％、17.07％;胶原蛋白的特征性氨基酸羟脯氨酸含量分别为0.0574％、0.0646％、0.0781％、0.0743％,胶原蛋白含量分别为0.6371％、0.7159％、0.8669％、0.8247％.结果表明：仅从蛋白质含量来看,鱼肉是一种很好的蛋白质来源,并且海水鱼优于淡水鱼.但鱼肉中胶原蛋白含量很低,表明鱼肉不适合作为胶原蛋白的提取原料.

Analysis of Proximate Composition and Collagen Content of Fish Muscles

The purpose of this study was to determine the proximate composition and collagen of fish muscles of Lateolabrax japonicas,Liza haematocheila,Ctencpharyngodon idellus,Cyprinus carpio,which analyzed its collagen content.The results showed that crude protein contents in these fish muscles were 18.23%,19.82%,16.18%,17.07%.Hydroxyproline contents were 0.0574%,0.0646%,0.0781%,0.0743%,collagen contents were 0.6371%,0.7159%,0.8669%,0.8247%.The results showed that fish muscle was a good source of protein only from the protein content,and saltwater fish was better than freshwater fish.However,collagen of fish muscle was lower,indicating that fish muscle was not suitable as raw material for extraction of collagen.