野生与养殖刺参营养成分的比较分析

分别对野生和养殖的刺参（Apostichopus japonicus）体壁中营养成分,包括灰分、盐分、蛋白质、粘多糖、胶原蛋白、皂苷、氨基酸组成及11种无机元素进行了比较分析。结果显示,野生和养殖刺参的胶原蛋白质量分数（以干基计）为39.43%和40.37%,差异不显著（P〉0.05）;盐分、粘多糖及皂苷质量分数分别为18.47%、15.40%,10.19%、9.27%和0.81%、0.62%,差异显著（P〈0.05）;灰分、粗蛋白质质量分数分别为25.73%、20.74%和58.80%、62.21%,差异极显著（P〈0.01）。氨基酸组成中必需氨基酸总量分别为21.16%和20.28%,差异显著（P〈0.05）;鲜味氨基酸、药效氨基酸总量分别为30.86%、28.00%和33.66%、30.39%,差异均极显著（P〈0.01）。矿物元素含量丰富,野生刺参的微量元素比例要略优于养殖刺参,铅（Pb）、汞（Hg）和镉（Cd）等重金属含量均符合相关食品卫生标准限量。综合分析认为,野生和养殖刺参均有较高的营养价值,富含胶原蛋白、粘多糖等生物活性物质及人体所需的矿物元素,鲜味氨基酸和药效氨基酸含量丰富。

Comparative analysis of nutritive composition between wild and cultured sea cucumber Apostichopus japonicas

We determined the contents of ash, salt, crude protein, glycosaminoglycan, collagen, saponin and composition of amino acids as well as 11 kinds of elements in the body wall between wild and cultured sea cucumber （Apostichopus japonicas ）. The results show that in wild and cultured sea cucumber, the content of collagen protein （w/w, dry weight） is 39.43% and 40. 37% , respec- tively, without significant difference （ P 〉 0. 05 ）. There is significant difference in the contents of salt, glycosaminoglycan and sapo- nin （ 18.47% and 15.40%, 10. 19% and 9.27 %, O. 81% and 0.62%, respectively ） （ P 〈 0. 05 ）. Very significant difference is found in the contents of ash and crude protein （25.73% and 20.74% , 58.80% and 62. 21% , respectively） （P 〈0. 01 ）. The con- tent of essential acids is 21.16% and 20. 28%, respectively, with significant difference （P 〈0. 05）. There is very significant differ- enee in the contents of flavor amino acids and drug-effective amino acids （30. 86% and 28.00% , 33.66% and 30. 39% , respective- ly） （P 〈0. 01 ）. Sea cucumber is rich in mineral elements; there are more trace elements in wild ones than cultured ones. The contents of heavy metals （ Pb, Hg and Cd） in wild and euhured sea cucumber are lower than the limits of relevant food hygiene standards. In conclusion, cultured and wild sea cucumber is highly nutritive containing rich collagen protein, glyeosaminoglycan, mineral ele- ments as well as flavor and drug-effective amino acids.