食品工业科技2013，Vol.34Issue(7)：350-353,4.
尖紫蛤全脏器营养成分分析与评价
Analysis and evaluation of nutritional composition of the whole viscera of Sanguinolaria acuta
摘要
Abstract
Nutritional components of the whole viscera of Sanguinolaria acuta were analyzed and evaluated.General nutrients,amino acid compositions, fatty acid compositions and mineral contents were investigated.The results showed that the content of crude protein in dry basis was 68.6% ,the total sugar was 11.2%.The total content of the amino acids from protein was 55.82%, and essential amino acids which accounted for 38.7% of the total amino acids.Valine was the first limiting amino acid;the score of amino acid was 57.The crude fat level was low and SFA :MUFA:PUFA = 1.3:1:1.7,while mineral contents were high,especially Fe( 167mg/kg).ln comparison with hygiene criterions,the content of Pb was higher,and Cu,As,Cd and Hg were lower.Therefore, it showed that there were higher nutritive value and better flavor character in the whole viscera of Sanguinolaria acuta.关键词
尖紫蛤/氨基酸/限量元素/脂肪酸Key words
Sanguinolaria acuta/amino acids/limited quantity minerals/fatty acids分类
轻工纺织引用本文复制引用
蒋杨,范秀萍,吴红棉,胡雪琼,钟帝..尖紫蛤全脏器营养成分分析与评价[J].食品工业科技,2013,34(7):350-353,4.基金项目
广东海洋大学自然科学研究项目(1012115). （1012115）
