北部湾海区几种常见牡蛎基础营养及脂肪酸成分比较分析

目的 比较分析北部湾海区常见的熊本牡蛎、香港牡蛎和近江牡蛎鲜品的基础营养成分及脂肪酸组成。方法 以北部湾海区熊本牡蛎、香港牡蛎和近江牡蛎为实验样品, 测定其水分、粗蛋白、粗脂肪和灰分的含量, 并用气相色谱-质谱联用法(gas chromatography-mass spectrometry, GC-MS)测定脂肪酸组成及含量。 结果 香港牡蛎的水分含量(89.44 g/100 g)、近江牡蛎粗脂肪含量(1.09 g/100 g)和灰分含量(1.77 g/100 g)均显著高于另两种牡蛎(P<0.05), 香港牡蛎粗蛋白含量(4.59 g/100 g)显著低于另两种牡蛎(P>0.05)。熊本牡蛎和近江牡蛎含有33种脂肪酸, 而香港牡蛎为34种, 其中多不饱和脂肪酸(polyunsaturated fatty acid, PUFA)含量占41.02%~50.79%; 3种牡蛎中二十碳五烯酸(eicosapentaenoic acid, EPA)、二十二碳六烯酸(docosahexoenoic acid, DHA)的含量占脂肪酸总量的27.13%~38.65%, 近江牡蛎(27.13%)显著低于另两种牡蛎(P<0.05)。结论 北部湾海区熊本牡蛎、香港牡蛎和近江牡蛎脂肪酸种类丰富, 与饱和脂肪酸及单不饱和脂肪酸含量所占脂肪酸总量相比, PUFA占比最高, 且以DHA和EPA为主, 具有优良的开发潜力。     

Chemical composition of juice and seeds of pomegranate fruit

The edible parts of pomegranate fruit represented 52% of total fruit weight, comprising 78% juice and 22% seeds. The fresh juice contained 85.4% moisture, 10.6% total sugars, 1.4% pectin, 0.1 g/100 ml total acidity (as citric acid), 0.7 mg/100 ml ascorbic acid, 19.6 mg/100 ml free amino nitrogen and 0.05 g/100 ml ash. Meanwhile, the seeds are a rich source of total lipids, protein, crude fibers and ash representing 27.2, 13.2, 35.3 and 2.0%, respectively, and also contained 6.0% pectin and 4.7% total sugars. The iron, cupper, sodium, magnesium and zinc contents of the juice were lower than those of seeds, except potassium which was 49.2 ppm in the juice. On the other hand, the physical and chemical properties of seed's lipids indicated that the refractive index was 1.518, melting point 13.0°C, iodine value 74.2, acid number 1.1, unsaponifiable matters 0.7%, saponification value 188.9, ester value 187.8 and glycerol content 10.3%. Moreover, the studied lipids contained 11 fatty acids, from them caprylic, the predominant acid, represented 36.3%, followed by stearic acid (22.5%). Furthermore, oleic and linoleic acids covered 5.1% and 10.3%, respectively. Otherwise, the saturated fatty acids of seed's lipids of pomegranate composed 83.6% of the total fatty acids content.     

Nutritional and bacteriological properties of some game duck carcasses

The aim of this work was to evaluate the body composition, bacteriological quality, proximate composition, amino acids content, total lipids fractionation, as well as fatty acids profile in breast and thigh meat (with skin) of males and females of two species of game ducks namely: Pintail (Anas acuta) and garganey (Anas querquedula). The obtained results are as follows. The live weight of pentail and garganey females constituted 59.0 and 86.0% of male's weight in pintail and garganey, respectively. The bacteriological quality revealed that the mean values of psychrotrophs, enterobacteriaceae, pseudomonas, coliforms, streptococci and Staph. aureus were 4.1, 2.8, 1.7, 2.0, 2.5 and 3.1 log 10 n/g of pintail breast muscle. The corresponding values in garganey breast muscle was 3.8, 3.2, 2.0, 3.0, 2.9 and 3.1, respectively. In the thigh of pintail and garganey, the results were more or less different. Neither salmonella nor Clostridium perfringens could be isolated from examined game duck carcasses. Protein content ranged from 19.0 to 23.8%, fat 4.8 to 23.2%, ash 1.0 to 1.4% and energy value 580 to 1191 kJ/100 g in pintail meat against 20.8 to 23.3% protein, 9.3 to 16.1% fat, 1.3 to 1.4% ash and 741 to 952 kJ/100 g in garganey meat. Breast meat of pintail recorded high content of iron (5.12 and 6.19 mg/100 g wet basis) in males and females, respectively, against 4.22 and 6.14 mg/100 g in garganey meat. The essential amino acids content ranged from 34.3 to 38.6 g/100 g protein in pintail meat against 36.3 to 38.1 g/100 g protein in garganey meat. The total lipids of pintail and garganey were fractionated to seven fractions. The major fatty acids in pintail and garganey lipids were oleic, palmitic and stearic. Besides, garganey lipids had more unsaturated fatty acids content compared with pintail.     

松乳菇15L罐发酵生产及其所产菌丝营养价值

用15 L发酵罐对松乳菇进行72 h高产菌丝培养并进行了全面的营养成分分析与比较。用自动测定仪在线测OD值、pH,常规测定法对水分、灰分、粗纤维、膳食纤维、粗蛋白、粗脂肪、可溶性固形物、总糖、还原糖、矿质元素(锌、铁、锰、铜、钙、硒)和菌丝生物量进行测定,用高效液相色谱(HPLC)对氨基酸和核苷酸进行定性和定量分析,。结果表明:发酵72 h的过程中菌丝干重最高可达1.264 1 g/100 mL,菌丝鲜重的水分含量为87.97%。以干重为基础,灰分含量为4.2%、粗纤维含量为21.19%、膳食纤维含量为12.93%、粗蛋白含量为28.4%、粗脂肪含量为16.38%、可溶性固形物含量为2.75Bx°、总糖含量为16.76%、还原糖含量为11.72%、氨基酸含量为23 855 mg/100 g和核苷酸含量为2.04 mg/g。     

蝉花菌质的营养及脂质成分分析

本研究以蝉花菌质为试材,采用常规分析法测定一般营养成分;氯仿-甲醇改良法提取总脂肪,硅胶柱层析法分离总脂肪中的极性、中性脂质,TLC分析鉴定其功能性脂质成分;高效液相色谱法和气相色谱法分别测定氨基酸及脂肪酸组成。结果表明:蝉花菌质干物质中的粗蛋白、总脂肪、灰分和粗纤维含量分别为15.22%、1.47%、1.33%和5.54%。钙和磷以及维生素A和维生素E含量分别为0.27%、0.13%、266.59 mg/100 g、62.98 mg/100 g。TLC分析表明脂肪成分中含有鞘磷脂(SM)、卵磷脂(PC)、脑磷脂(PE)和甘油三酯(TG)等功能性脂肪。蝉花菌质富含多不饱和脂肪酸,占脂肪酸总量的48.06%,其中亚油酸含量高达47.94%。蝉花菌质含17种氨基酸,总量为88.27mg/g,其中必需氨基酸占氨基酸总量的53.11%。综上结果,蝉花菌质富含各类营养素,可作为食品或动物饲料添加剂开发利用。     

2 种鸡纵菌营养成分分析

测定粗柄鸡菌（Termitomyces robustus）、黄褐条纹鸡菌（T. striatus）子实体蛋白质、氨基酸、脂肪、矿质元素、碳水化合物、灰分及VC的含量,并通过与氨基酸对人类味觉感受阈值的比较,分析了鸡菌风味品质的物质基础。结果表明,鸡菌子实体富含镁、钙、铁、锌、磷,2 种鸡菌子实体中氨基酸以谷氨酸含
量最高分别达到0.55%和0.19%,7 种必需氨基酸占总氨基酸的41%和50%,蛋白质、脂肪含量介于蔬菜、动物类食物之间,但更偏重于蔬菜类,VC含量较为丰富。鸡菌营养丰富,其鲜味与鸡菌子实体中天冬氨酸、谷氨酸的较高含量相关。     

BIOMASS NUTRIENT PROFILES OF THE MICROALGA PHAEODACTYLUM TRICORNUTUM

The microalga Phaeodactylum tricornutum was cultured under various conditions in an external tubular photobioreactor and in a bubble column. The proximate composition (moisture, ash, crude protein, available carbohydrates, fiber, lipids and energy), nitrate, nucleic acids, mineral elements (Na, K, Ca, Mg, Fe, Cu, Zn, Mn, P, S, As, Pb, Cd), C/N ratio, fatty acids and pigments (total carotenoids, carotenoid class and chlorophylls) were analyzed. On average, the biomass contained 36.4% crude protein, 26.1% available carbohydrates, 18.0% lipids, 15.9% ash and 0.25% neutral detergent fiber, on a dry wt basis. The mineral element contents in 100 g dry biomass were: Ca (1910 mg), K (1720 mg), Na (1430 mg), S (1050 mg), Mg (555 mg), Zn (373 mg), (Mn 31.4 mg), Cu (8.4 mg), and P (269 mg). Toxic heavy metal contents were negligible. The fatty acid content was (on percent dry wt): 0.65% in 14:0;1.28% in 16:0; 1.48% in 16:lω7; 0.34% in 16:2ω4; 0.75% in 16:3ω4 and 2.50% in 20:5ω3. Nutrient composition of biomass was highly influenced by means of the residence time in the culture bioreactor and the external irradiance. The biomass produced at low external irradiance was richer in protein and eicosapentaenoic acid.     

Biochemical and nutritional evaluation of Neonotonia wightii (Wight & Arn.) Lackey (Fabaceae)

Seeds of Neonotonia wightii (Wight & Arn.) Lackey (Fabaceae), used as food by Malayali tribals in the Kollihills of Namakkal District, Tamil Nadu in Peninsular India, locally known as Adutheenikai, were analyzed for proximate composition, total (true) seed proteins, amino acid composition, fatty acid composition, minerals and antinutritional factors. The information is reported here for the first time in science. Crude protein, crude fat, ash and nitrogen free extractives constitute 20.6, 12.8, 5.8%, and 52.1g/100g seed flour, respectively. The calorific value of 100-g dry matter of seed material is 1700 kJ. The essential amino acids, leucine, lysine, isoleucine, valine, therionine and histidine are present in higher concentrations as 79, 54, 44, 37, 34 and 32 mg/100g crude protein, respectively. The limiting essential amino acids were cystine, methionine and tryptophan. The unsaturated fatty acids constitute more than 60% of seed lipids. The seeds were found to be a potential source of minerals such as potassium, magnesium, manganese and copper. The concentration of these minerals was relatively more than that of NRC/NAC recommended dietary allowances. The anti-nutritional factors such as total free phenols, tannins, l-DOPA, hydrogen cyanide and phytic acid contents were also determined.     

舟山小黄鱼的营养成分测定与分析

目的评价舟山小黄鱼的营养价值,为舟山小黄鱼产业的市场开发提供营养数据支持。方法分别采用直接干燥法、灰化法、凯氏定氮法、索氏抽提法、氨基酸自动分析仪和滴定法、气相色谱法、高效液相色谱法、电感耦合等离子体质谱仪测定舟山小黄鱼肌肉中的水分、灰分、粗蛋白、粗脂肪、氨基酸、脂肪酸、核苷酸、矿物质含量。结果水分、灰分、脂肪、粗蛋白、胆固醇含量分别为75.3 g/100 g、1.78 g/100 g、3.90g/100 g、18.3 g/100 g、41.7 mg/100 g; 18种氨基酸总量为15.71 g/100 g (鲜重),必需氨基酸总量与氨基酸总量比值和必需氨基酸与非必需氨基酸的比值分别为43.10%和75.90%。舟山小黄鱼肌肉中的第一限制性氨基酸是半胱氨酸+甲硫氨酸,第二限制性氨基酸是异亮氨酸,缬氨酸、酪氨酸+苯丙氨酸的AAS评分接近于1,其余必需氨基酸的AAS均大于1;15种不饱和脂肪酸含量占总脂肪酸的41.13%,其中8种多不饱和脂肪酸占22.83%,二十碳五烯酸、二十二碳六烯酸分别占总脂肪酸量的4.93%和8.38%,由脂肪酸组成计算出的动脉粥样硬化指数和血栓形成指数分别为0.75和0.46;核苷酸中含量最丰富的肌苷酸含量达1975mg/kg,对舟山小黄鱼鲜美滋味的贡献最大。富含的K、Mg、Ca、Zn、Fe、Cu和Se等矿物元素含量分别为3330、256.5、76.9、6.25、3.03、2.11和0.86 mg/kg。结论舟山小黄鱼是一种高营养价值的海水鱼类,具有广泛的市场开发潜力。     

A Comparison of Proximate Composition And Fatty Acid Profile of Indus River Fish Species

Eight species of freshwater fish from the Indus River were analyzed for their proximate composition and fatty acid (FA) profile. Differences were observed (P < 0.05) for moisture (59.95–79.45%), ash (0.05–4.95%), crude protein (17–20.09%) and lipid (0.85–18.32%) contents. The changes in FA profiles of fish species were significant (P < 0.05). The monounsaturated (MUFA) fatty acid content (24.55–48.35 g/100 g) was higher than the saturated fatty acid (SFA) (25.04–41.02 g/100 g) and polyunsaturated fatty acid (PUFA) (15.72–35.34 g/100g). The predominant PUFAs were eicosapentaenoic acid (C20:5 n-3) and docosahexaenoic acid (C22:6 n-3). All of the fish species had n-3/n-6 within the recommended values (1–4), which confirms he importance of River Indus fish as a significant dietary source of n-3 PUFA.     

华南特产蔬菜菜心的营养成分及营养评价

经测定结果表明,每100g菜心食用部分,其能量为89kJ、水分93.5g、灰分1.10g、粗纤维0.91g、粗蛋白2.15g、粗脂肪0.69g、碳水化合物1.65g、VC52.16mg、总黄酮达1.73mg/g,芦丁含量为0.14mg/g。菜心含14种矿质营养元素,以N、Ca最高,Cd最低,特别是P、Fe、Zn、Mn等营养元素含量较丰富,分别比苹果高2～21倍、比番茄高2.5～14倍。菜心除胱氨酸未检出外,含有其它17种氨基酸,以谷氨酸最高、色氨酸最低;总氨基酸含量达275mg/g,必需氨基酸含量为115.01mg/g,鲜味氨基酸含量(天门冬氨酸和谷氨酸)为66.08mg/g。菜心共检出9种饱和脂肪酸和4种不饱和脂肪酸,未检到亚油酸、二十二酸、二十四酸及生物碱。饱和脂肪酸总量达26.44%,以软脂酸为主,占17.81%;不饱和脂肪酸总量达73.58%,以亚麻酸为主,占61.35%。     

A Simple Method for Estimation of Neutral Detergent-Soluble Fibre

A method was developed to estimate the neutral detergent-soluble fibre (NDSF) content of feeds. Citrus pulp, sugar beet pulp, soybean hulls, separated leaves and stems from mature and immature alfalfa, red clover, reed canarygrass and timothy were analysed. Half-gram samples were stirred at room temperature for 4 h with 100 ml of 90:10 (v/v) ethanol/water to extract low molecular weight substances, crude protein (CP) and ash to produce ethanol-insoluble residues (EIR). Samples were refluxed for 1 h with neutral detergent solution and heat stable α-amylase to extract low molecular weight substances, NDSF, starch, CP and ash to produce neutral detergent residues (NDF). The EIR and NDF were analysed for organic matter (OM; EIROM; NDFOM) and CP (EIRCP; NDFCP), and EIR was analysed for starch. Values were expressed as proportions of the original sample dry matter. The NDSF was calculated as the difference in OM mass between EIR and NDF after correction for CP and starch by the equation: EIROM-NDFOM-EIRCP+NDFCP-EIR starch. Extractions with 90:10 (v/v) ethanol/water gave a higher yield of EIR and NDSF than did 80: 20 (v/v) ethanol/water. The method gave good precision and is convenient for assessing NDSF content of feeds. © 1997 SCI.     

利用乳糖发酵的生物制氢分批工艺的研究

研究了以乳糖作为发酵底物时,不同乳糖浓度以及对高效产氢菌Biohydrogenbacterium R3 sp．nov．发酵与产氢效能的影响,实验发现当乳糖浓度为15g/L时,产气量和细胞干重分别达到最大值450ml和0．063g／L;当乳糖浓度为15g/L时,不同pH值对Biohydrogenbacterium R3 sp．nov．产氢发酵性能具有较大影响,当培养基pH值为5．0时,菌种Biohydrogenbacterium R3 sp．nov．的产气量和细胞干重分别达到最大值215ml和0．0648g／L。当pH值继续增加时,细菌生长受到抑制,气体产量明显下降。     

泡叶藻的营养成分分析及评价

为评估泡叶藻的营养价值,对泡叶藻的主要营养成分、氨基酸组成、脂肪酸组成、无机元素、重金属、褐藻胶和甘露醇等含量进行检测和分析。结果表明,泡叶藻的主要成分为总膳食纤维,含量为40.68%,其中可溶性膳食纤维含量8.54%;粗蛋白含量9.66%,检测出18种氨基酸,氨基酸总含量为7.99 g/100 g,其中必需氨基酸占氨基酸总量的为37.90%,呈味氨基酸占氨基酸总量的40.25%,第一限制性氨基酸为苏氨酸,氨基酸评分134.98,氨基酸组成比例均衡;粗脂肪含量1.53%,其中不饱和脂肪酸占总脂肪酸总量的43.92%;灰分含量39.43%,常量元素K、Na、Ca和微量元素Fe、Zn、Sn等含量丰富;褐藻胶和甘露醇含量高。综上,泡叶藻是一种高膳食纤维、高蛋白、低脂肪的藻类,在食品、海藻化工和饲料领域具有较高开发利用价值。     

Lipid,fatty acid,protein, amino acid and ash contents in four Brazilian red algae species

Four species of marine benthic algae (Laurencia filiformis, L. intricata, Gracilaria domingensis and G. birdiae) that belong to the phylum Rhodophyta were collected in Espírito Santo State, Brazil and investigated concerning their biochemical composition (fatty acid, total lipid, soluble proteins, amino acid and ash). The total content of lipid (% dry weight) ranged from 1.1% to 6.2%; fatty acid from 0.7% to 1.0%; soluble protein from 4.6% to 18.3%, amino acid from 6.7% to 11.3% and ash from 22.5% to 38.4%. Judging from their composition, the four species of algae appear to be potential sources of dietary proteins, amino acids, lipids and essential fatty acids for humans and animals.     

Studies on the Physical and Chemical Properties of Kiwi Fruit Starch

The kiwi fruit starch consisted of small round granules with an average size of 5.5μ, and was composed of 14.4% moisture, 0.17% crude protein, 0.11% lipid and 0.14% ash. The phosphorus, content was 25.5 mg/100g, which was the highest concentration of the minerals. The amylose content was 10.8% and the X-ray diffraction pattern was B-type. The gelatinization temperature, obtained by DSC measurement, was 72°C. The properties of the fully gelatinized form and the low degree of retrogradation were observed by ¹³C-NMR analysis. Free fatty acids detected in the lipid component of the starch were oleic, palmitic, linolenic, linoleic, and stearic acids.     

沙虫的成分测定以及酶解工艺研究

为充分发挥沙虫营养、美味、具有食补功能的特性,以新鲜沙虫为原材料,检测沙虫的粗成分以及胶原蛋白含量,研究沙虫深加工的酶解工艺,为研发新产品奠定基础。根据GB/T 5009-2010测定其粗蛋白、脂肪、水分、灰分含量,高效液相色谱法测定胶原蛋白含量;采用单因素控制法,对沙虫进行蛋白酶酶解。结果表明,粗蛋白占沙虫湿基的14.73%,水分为79.01%,脂肪为0.245%,灰分为4.22%;液相色谱法测得胶原蛋白含量占沙虫干基的9.00%;中性蛋白酶水解沙虫的效果最好,中性蛋白酶酶解沙虫的工艺条件为:pH 7.0,酶与底物比E/S=6 000 U/g,温度为50℃,酶解时间在5 h。     

黑皮鸡枞菌营养与质构特性分析及其抗氧化活性评价

以人工种植黑皮鸡枞菌为原料,分别对其和平菇、海鲜菇、白玉菇、香菇和金针菇的营养成分、色泽、抗氧化活性、质构特性进行分析和评价。结果表明:在设定25、50、75、100℃四个预煮温度下,黑皮鸡枞菌的相关物理特性与其它五种食用菌相比,硬度、弹性及咀嚼性更好。分析发现黑皮鸡枞菌子实体包含17种氨基酸,必需氨基酸占总氨基酸的33.98%,菌盖中的总氨基酸含量是菌柄的1.27倍。黑皮鸡枞菌中甜味氨基酸（甘氨酸和丙氨酸）和鲜味氨基酸（天冬氨酸和谷氨酸）含量相对较高,其中鲜味氨基酸总量为12045.97 mg/100 g,占氨基酸总含量百分比为76.73%,是海鲜菇的1.01倍,阐明了黑皮鸡枞菌食用时口味鲜美的原因。黑皮鸡枞菌乙醇提取物中总酚含量4.86 mg/g（鲜重）;在选定的6种食用菌中,黑皮鸡枞菌的抗氧化能力最高,其DPPH·、ABTS+·和·OH清除能力的IC₅₀值分别为0.656、0.234、0.654 mL/mL。综合而言,人工黑皮鸡枞菌作为一种食用菌,具有良好的食用口感和较高的营养价值。     

柳源香鸡营养成分分析与评价

通过对三都柳源香鸡鸡肉质进行营养成分的分析,评价其营养价值.测定三都水族自治县柳源香鸡鸡肉的水分、灰分、蛋白质、粗脂肪、脂肪酸、氨基酸和维生素的含量.结果表明:三都柳源香鸡鸡肉营养成分(鲜质量百分比)为水分含量68.97%、蛋白质18.71%、脂肪8.75%、灰分1.125%.鸡肉中含有17种氨基酸,除色氨酸外其余 7种人体必需氨基酸俱全,占总氨基酸的35.81%.4种鲜味氨基酸含量为641.46mg/100g(冻干样品).苏氨酸、缬氨酸、蛋氨酸为限制性氨基酸.柳源香鸡肉中脂肪酸以不饱和脂肪酸为主,占总脂肪酸的65.7%,且油酸和亚油酸的含量最高,分别为32.99%和20.14%.维生素含量中 VD 和 VB 的含量较通常肌肉平均值高.说明柳源香鸡具有良好的营养价值,利于人体吸收,味美质高     

花生蒸煮加工过程中粗脂肪的变化规律研究

为探讨花生在蒸或煮的加工过程中粗脂肪的变化规律,以市售花生为样品,分别进行蒸、煮加工处理,并与未加工样品进行对照,参考GB/T 14772—2008食品中粗脂肪的测定中的索氏抽提法测定,研究加工时间对粗脂肪含量的影响。结果表明:花生蒸1.5 h内,每100 g干基样品中粗脂肪下降3.1 g,蒸的时间超过1.5 h后,粗脂肪的含量基本维持不变;花生煮3 h时,每100 g干基样品中粗脂肪下降4.0 g,花生煮的时间超过1.5 h后,粗脂肪含量基本不变。