不同加工方式的南极大磷虾粉营养品质评价

对3种加工方式的南极大磷虾（Euphausia superba）粉（磷虾粉A为冷冻运回中国，冻干；磷虾粉B为捕捞现场蒸煮加工，未添加抗氧化剂；磷虾粉C为捕捞现场蒸煮加工，添加抗氧化剂）的营养品质进行分析和评价。结果显示，3种磷虾粉中粗蛋白占干物质的质量分数为61.73%~68.48%，氨基酸总量（AA）为51.46%~66.32%，10种鱼虾必需氨基酸总量（EAA）为23.69%~31.78%，多不饱和脂肪酸总量（PUFA）占脂肪酸总量的44.05%~52.74%，EPA和DHA占脂肪酸总量的38.55%~46.38%。其中磷虾粉C的AA、EAA、EAAI值、SRC值、PUFA、EPA和DHA的质量分数均高于磷虾粉A和B。磷虾粉C的粗蛋白质量分数高，氨基酸组成合理，多不饱和脂肪酸丰富，具有最高的营养价值。

Evaluation of nutritional quality of Antarctic krill meal by different processing methods

We evaluate the nutritional quality of Antarctic krill (Euphausia superba) meals:meal A (freeze-dried Antarctic krill meal),meal B (steam cooked Antarctic krill meal, processed on board without adding anti-oxidant) andmeal C (steam cooked Antarctic krill meal, processed on board with adding anti-oxidant). Results show that all the3 samples havegood nutritional quality, with a high content of crude protein (61.73%~68.48%),total content of amino acids (AA) (51.46%~66.32%), total contentof 10 essential amino acids for shrimp and fish (EAA) (23.69%~31.78%), respectively. Moreover,the contents ofpoly-unsaturated fatty acids (PUFA) is 44.05%~52.74%,and a high proportion of EPA and DHAis also found in the 3samples (38.55%~46.38%). Based on the results of AA, EAA, the essential amino acids index (EAAI), score of ratio coefficient of amino acid (SRC), PUFA, and the total contents of EPA and DHA, Antarctic krill meal C has thehighest nutritionalquality compared with the other two, and has high nutritional value for further development and utilization.