鱿鱼皮营养成分分析

[目的]系统地分析鱿鱼皮的营养成分，为风味鱿鱼皮休闲食品的开发提供依据。[方法]以秘鲁鱿鱼皮为原料，采用国标等方法对其成分进行分析。[结果]试验表明，鱿鱼皮蛋白含量丰富，有多种维生素、矿物元素和氨基酸，必需氨基酸（除色氨酸外）占总氨基酸的含量达30．97％。另外，鱿鱼皮中含有较多种类的脂肪酸，不饱和脂肪酸相对含量高达72．84％，尤其是DHA含量占总脂的35％。[结论]研究证明，鱿鱼皮具有较高的营养价值和加工利用前景，可加工成休闲食品。

Analysis of Nutrient Components of Squid Skin

[ Objective] To analyze the nutrition components in squid skin and provide reference for development of squid skin snack food. [ Method] Using the national standard and other methods, nutritional composition and characteristics of components were analyzed in the skin of Peru squid. [ Result] The experiment showed that squid skin has abundant protein and contains a variety of vitamins, minerals and amino acids, essential amino acids （ except tryptophan） accounted 30.97% of the total amino acid. In addition, squid skincontains many kinds of fatty acids and the relative content of unsaturated fatty acids is as high as 72.84% , especially for DHA of which content accounted for 35% of total fat. [ Conclusion] The study proved that squid skin had a higher nutritional value and prospects of processing and Utilization, which can be processed into snack foods.