| 中国对虾的脂肪酸分析及其营养价值评价 |
| |
| 引用本文： | 陈丽花,肖作兵,周培根.中国对虾的脂肪酸分析及其营养价值评价[J].上海海洋大学学报,2010(1). |
| |
| 作者姓名： | 陈丽花 肖作兵 周培根 |
| |
| 作者单位： | 上海应用技术学院生物与食品工程系;上海海洋大学食品学院; |
| |
| 基金项目： | 上海应用技术学院重点学科建设项目(Q05018) |
| |
| 摘 要： | 为了解中国对虾(Penaeus chinensis)的脂肪酸组成及其营养价值,采用GC-MS分别对中国对虾肉和对虾头的脂肪酸组成进行了分析,并对其营养价值进行了评价。结果发现:中国对虾肉中共检测出饱和脂肪酸6种,占总脂肪酸含量的33.69%;单不饱和脂肪酸3种,占总脂肪酸含量的13.67%;多不饱和脂肪酸6种,占总脂肪酸的52.53%。虾头中共检测出饱和脂肪酸11种,占总脂肪酸含量的32.63%;单不饱和脂肪酸6种,占总脂肪酸含量的22.82%;多不饱和脂肪酸9种,占总脂肪酸的44.58%。虾肉和虾头中含量最高的饱和脂肪酸均是棕榈酸,单不饱和脂肪酸均是油酸,多不饱和脂肪酸都是亚油酸。中国对虾肉中EPA的相对百分含量高达15.40%,DHA高达14.90%,而对虾头中EPA的相对百分含量也高达5.48%,DHA达8.73%;中国对虾肉中的∑PUFA n-3与∑PUFA n-6的比值为1.58,对虾头中的∑PUFA n-3与∑PUFA n-6比值为0.66,均大大高于推荐的∑PUFA n-3与∑PUFA n-6日常膳食比值。无论是中国对虾肉还是对虾头均含丰富的不饱和脂肪酸且具有较高的营养价值。
|
| 关 键 词： | 中国对虾 脂肪酸 营养价值评价 |
Nutrition value evaluation of fatty acids in Penaeus chinensis |
| |
| CHEN Li-hu,XIAO Zuo-bing,ZHOU Pei-gen.Nutrition value evaluation of fatty acids in Penaeus chinensis[J].Journal of Shanghai Ocean University,2010(1). |
| |
| Authors: | CHEN Li-hu XIAO Zuo-bing ZHOU Pei-gen |
| |
| Institution: | CHEN Li-hu,XIAO Zuo-bing,ZHOU Pei-gen (.Department of Foo,Bio-tech,Shanghai Institute of Technology,Shanghai,Chin,.College of Food Science,Technology,Shanghai Ocean University,Shanghai,China |
| |
| Abstract: | Composition and contents of fatty acids in Penaeus chinensis were analyzed by GC-MS and their nutrition values were evaluated in this paper.Six kinds of saturated fatty acids(33.69%),three kinds of mono-unsaturated fatty acids(13.67%) and six kinds of polyunsaturated fatty acids(52.53%) were detected in Penaeus chinensis meat.Eleven kinds of saturated fatty acids(32.63%),six kinds of mono-unsaturated fatty acids(22.82%) and six kinds of polyunsaturated fatty acids(44.58%) were found in Penaeus chinensis hea... |
| |
| Keywords: | Penaeus chinensis fatty acids nutrition value evaluation |
|
| 点击此处可从《上海海洋大学学报》浏览原始摘要信息 |
| 点击此处可从《上海海洋大学学报》下载免费的PDF全文 |
|
