人工养殖硬头鳟鱼卵的营养成分分析

[目的]分析硬头鳟鱼卵营养成分,为综合开发硬头鳟鱼卵产品提供理论依据.[方法]以山泉水人工养殖的硬头鳟成熟卵为研究对象,对其常规营养组成、氨基酸及脂肪酸成分、矿物质及维生素含量进行测定,并对其营养品质进行评价.[结果]硬头鳟鱼卵中粗蛋白含量为25.4%,粗脂肪含量为3.6%;包含人体必需氨基酸8种、非必需氨基酸10种,氨基酸总量为24.32%,必需氨基酸含量为10.79%,占氨基酸总量的44.37%,必需氨基酸总量与非必需氨基酸总量比值(移EAA/移NEAA)为79.75%;谷氨酸含量(3.00%)最高,必需氨基酸中除色氨酸外,其余氨基酸评分均高于联合国粮农组织/世界卫生组织(FAO/WHO)标准,第一限制性氨基酸为色氨酸.硬头鳟鱼卵中共检测到饱和脂肪酸3种,不饱和脂肪酸13种,不饱和脂肪酸含量占脂肪酸总量的84.40%;含有多种人体所需的常量矿质元素(Na、K、Mg、P和Ca)、微量矿质元素(Cu、Zn、Fe、Mn和Se)和维生素(VE、VA、VB1和VB2).[结论]硬头鳟鱼卵具有高蛋白、低脂肪的特点,营养全面且品质优良,可作为保健食品进行开发利用.

Nutrient components analysis for eggs of cultured Oncorhynchusmykiss

[Objective]In order to develop Oncorhynchus mykiss egg processing products, the nutrient components of O. mykiss eggs were evaluated. [Method]The general nutrient compositions, amino acids, fatty acids, mineral elements and vitamins of mature eggs of O. mykiss that cultured in spring water were evaluated , and nutrient quality of the eggs was also studied. [Result]The results displayed that the contents of crude protein and crude fat in fresh eggs of O. mykiss were 25.4%and 3.6%respectively. The content of total amino acids was 24.32%, including eight essential amino acids and ten nonessential amino acids. The amounts of essential amino acids was 10.79%, which accounted for 44.37%of total amino acids. The ratio of total amounts of essential amino acids to nonessential amino acids(移EAA/移NEAA) was 79.75%. Glu-tamic acid had the highest content (3.00%) in all amino acids. The amino acid scores of all essential amino acids except tryptophan were higher than the standard released by Food and Agriculture Organization of the United Nations/World Health Organization(FAO/WHO) and the first limiting amino acid was tryptophan. Three saturated fatty acids and thirteen unsaturated fatty acids were detected in mature eggs of O. mykiss, and the amount of unsaturated fatty acids was accounting for 84.40%of that of the total fatty acids. Major mineral elements(Na, K, Mg, P and Ca), trace mineral elements(Cu, Zn, Fe, Mn and Se) and vitamins(VE, VA, VB1 and VB2) were detected in the eggs. [Conclusion]The eggs of O. mykiss are of great quality with high protein, low fat and comprehensive nutrition components. Thus it has great potential to be developed as heathy food.