干茧缫丝蚕蛹食用品质评价

目的：分析不同地区市售干茧缫丝蚕蛹的感官、营养与卫生指标，对其品质进行评价，为干茧缫丝蚕蛹的开发利用提供依据。方法：感官评分和测色仪测定蚕蛹感官指标，化学法测定干茧缫丝蚕蛹营养指标、卫生指标。结果：22 个样品中，2、14、18、20号干茧缫丝蚕蛹样本感官品质较好；干茧缫丝蚕蛹基本组分：水分质量分数3.95%～11.41%、蛋白质量分数51.18%～58.40%、粗脂肪含量28.13～42.28 g/100 g、胆固醇含量237.37～459.87 mg/100 g；矿物质：钙含量270.40～632.29 mg/100 g、铁含量34.44～215.92 mg/100 g、锌含量115.67～151.40 mg/100 g； 有害物质： 挥发性盐基氮含量7 . 2 1 ～78.79 mg/kg、三甲胺含量5.08～32.04 mg/kg、亚硝酸盐含量21.97～127.15 mg/kg、酸价7.35～73.06 mg/g、丙二醛含量0.87～5.86 mg/kg；有害元素：总汞含量0.004～0.108 mg/kg、铬含量0.65～3.89 mg/kg、铅含量2.42～12.61 mg/kg、镉未检出。结论：干茧缫丝蚕蛹营养丰富，但大部分地区的干茧缫丝蚕蛹存在感官品质较差、蛋白质分解、脂肪氧化严重、亚硝酸盐残留量超标、有害元素污染等问题，若要作为食品原料，需要在生产加工环节对其品质进行严格控制。

Eating Quality Evaluation of Dry Cocoon Silk Reeling Pupa

Objective: To evaluate the sensory, nutritional and hygienic characteristics of commercial dry cocoon silk reeling pupa from different regions in order to provide evidence for developing and utilizing dry cocoon silk reeling pupa. Methods: The sensory quality was assessed by sensory evaluation and color measurement using a colorimeter. The nutritional and hygienic characteristics were determined by chemical methods. Results: Of 22 samples investigated, samples 2, 14, 18 and 20 had better sensory quality. Dry cocoon silk reeling pupa contained 3.95%–11.41% water, 51.18%–58.40% total protein, 28.13–42.28 g/100 g total fat, and 237.37–459.87 mg/100 g cholesterol. The contents of minerals were in the range of 270.40– 632.29, 34.44–215.92 and 115.67–151.40 mg/100 g for calcium, iron and zinc, respectively. The contents of harmful substances were in the range of 7.21–78.79, 5.08–32.04 and 21.97–127.15 mg/kg for total volatile basic nitrogen, trimethylamine and nitrite, respectively. Acid values ranged from 7.35 to 73.06 mg/g, and malondialdehyde (MDA) levels from 0.87 to 5.86 mg/kg. The contents of harmful elements were in the range of 0.004–0.108, 0.65–3.89 and 2.42–12.61 mg/kg for mercury, chromium and lead, respectively. Cadmium was at an undetectable level. Conclusion: Cocoon silk reeling pupa was rich in nutrients. However, the majority of the samples tested had the drawbacks of poor sensory quality, protein breakdown, severe lipid oxidation, nitrite levels exceeding the maximum residue limit, and hazardous element contamination. Hence, strict quality control during the processing of cocoon silk reeling pupa is needed for its use as a food ingredient.