青岛大学学报（自然科学版）2017，Vol.30Issue(3)：29-34,6.DOI:10.3969/j.issn.1006-1037.2017.08.07
鲣鱼鱼肝营养成分分析与评价
Analysis and Evaluation of Nutritional Components of Katsuwonus Pelamis Liver
摘要
Abstract
The basic nutritional components of Katsuwonus pelamis liver were analyzed in the present study.The results showed that the content of moisture was (55.84 ± 0.01)％,while the contents (wet weight) of crude protein,crude fat and ash were (11.30 ± 0.02)％,(30.42 ± 0.01)％,(0.84 ± 0.12)％,respectively.In the amino acid composition,the essential amino acids accounted for 41.57％ of the total amino acids.Methionine and valine were the first limiting amino acids and second limiting amino acids,respectively.The contents of triglycerides,phospholipids,cholesterol,and free fatty acid in total lipids of K.pelamis liver were (26.0± 0.07)％,(28.30 ± 0.21)％,(16.71 ± 0.25)％,(12.33 ±0.24) ％,respectively.The content of polyunsaturated fatty acids in the total lipids and phospholipids of fish liver were abundant.The total lipid containing 5.50％ EPA and 33.32％ DHA,while phospholipids containing 4.19％ EPA and 40.08％ DHA,respectively.Furthermore,this kind of fish liver were also rich in vitarnine,especially VA,VD and VE (6.65 ± 0.15)mg/100g,(0.89 ± 0.12)mg/100g,and (2.26 ± 0.31)mg/100g respectively.Overall,from the view of development and utilization of lipids,the K.pelamis liver is worthy of being developed into the aquatic raw materials of fish liver oil since it contains considerable amount of polyunsaturated fatty acids,phospholipids,lipid soluble vitamin.关键词
金枪鱼/鲣鱼肝/营养评价/氨基酸组成/脂肪酸组成/维生素Key words
Thunnus thynnus/K.pelamis liver/nutritional evaluation/amino acid compositions/fatty acid compositions/vitamine分类
农业科技引用本文复制引用
侯钦帅,刘小芳,张学超,苗钧魁,高华,冷凯良..鲣鱼鱼肝营养成分分析与评价[J].青岛大学学报（自然科学版）,2017,30(3):29-34,6.基金项目
山东省自然科学基金(博士基金)(批准号:ZR2016CB31)资助 （博士基金）
中国水产科学研究院黄海水产研究所基本科研业务费项目(批准号:20603022016016)资助. （批准号:20603022016016）
