福建师范大学学报（自然科学版）2013，Vol.29Issue(1)：101-107,7.
白氏文昌鱼和日本文昌鱼的营养成分分析与评价
Nutritional Composition and Evaluation of Lancelets Branchiostoma belcheri and B.japonicum
摘要
Abstract
The nutritional compositions of two lancelets, Branchiostoma belcheri and B. japonicum, were analyzed. The moisture, total protein, lipid and ash contents were 81. 35% , 13. 31% , 0. 82% and 2. 13% , respectively, for B. belcheri, and were 82. 65% , 12. 76% , 0. 56% and 1. 98% , respectively, for B. japonicum. The contents of total amino acids ( AAs) , essential AAs and flavoring AAs as dry mass were 58.91%, 20.71% and 26.20%, respectively, in B. belcheri, and were 64. 20% , 22. 62% and 28. 16% in B. japonicum. Amino acids score (AAS) or chemical score (CS) showed that the limited AA in both B. belcheri and B.japonicum was trypto-phan. The essential AAs index (EAAI) was 60. 34 in B. belcheri and 64. 78 in B. japonicum. The contents of saturated fatty acid (FA) and unsaturated FA in total FAs were respectively 26. 0% and 47.2% in B. belcheri, and were 31.9% and 46.8% in B. japonicum. Both lancelets had higher content of omega-3 poly unsaturated FAs. They were delicious seafood with higher nutritional value.关键词
白氏文昌鱼/日本文昌鱼/营养成分/氨基酸/脂肪酸Key words
Branchiostoma belcheri/ Branchiostoma japonicum/ nutritional composition/ amino acid/ fatty acid分类
医药卫生引用本文复制引用
胡闽,雷雨,杨凤香,张秋金..白氏文昌鱼和日本文昌鱼的营养成分分析与评价[J].福建师范大学学报（自然科学版）,2013,29(1):101-107,7.基金项目
国家863计划资助项目(2008AA092602) （2008AA092602）
