采用国家标准生化测定法对细鳞鯻（Therapon jarbua）肌肉营养成分进行测定，并对其营养价值作出评价。结果显示，细鳞鯻肌肉(鲜样)中水分、粗蛋白、粗脂肪和粗灰分的质量分数分别为76.69%、19.36%、4.34%和1.38%。肌肉中共检测到18种氨基酸，其水解氨基酸总量（AA）占鲜样的质量分数为18.66%，其中谷氨酸质量分数最高，占鲜样的2.98%；色氨酸质量分数最低，占鲜样的0.10%；必需氨基酸（EAA）占鲜样的质量分数为7.63%，占氨基酸总量的质量分数为40.88%，占非必需氨基酸（NEAA）总量的质量分数为80.83%；鲜味氨基酸（DAA）占鲜样的质量分数为7.20%，占总氨基酸的质量分数为38.60%。肌肉中必需氨基酸的氨基酸评分（AAS）平均值为0.97，化学评分CS平均值为0.70，必需氨基酸指数（EAAI）为66.87。第一限制性氨基酸为色氨酸（Trp），第二限制性氨基酸为缬氨酸（Val），必需氨基酸的质量分数接近FAO/WHO推荐模式。细鳞鯻肌肉中共检测到15中脂肪酸，其中饱和脂肪酸（SF A）6种，占干样的质量分数为39.68%；单不饱和脂肪酸（MUFA）4种，占干样的质量分数为23.56%；多不饱和脂肪酸（PUFA）5种，占干样的质量分数为35.72%；DHA与EPA总量占干样的质量分数为达到32.49%。细鳞鯻属营养价值较高、海鲜味较浓郁的优质鱼类。%Nutritional components in the muscle of wild Therapon jarbua were measured and analyzed by adopting national standard method. The results showed that the average contents of moisture, crude protein, crude fat and crude mineral in the muscle were 76.69%, 19.36%, 4.34%and 1.38%, respectively. 18 kinds of amino acid were detected from the muscle. The amount of hydrolytic amino acids in the total amino acids of the muscle of the fresh weight was 18.66%, with the highest for glutamic acid (2.98%) and the lowest for tryptophan (0.10%). The content of essential amino acids (EAA) was 7.63%, which make up 40.88% of the total amino acids and 80.83% of the total nonessential amino acids (NEAA). The content of delicious amino acids (DAA) was 7.20%, accounting for 38.60%of the total amino acids. The amino acid score (AAS) in the muscle were 0.97 in average value. The chemical score Nutritional components in the muscle of wild Therapon jarbua were measured and analyzed by adopting national standard method. The results showed that the average contents of moisture, crude protein, crude fat and crude mineral in the muscle were 76.69%, 19.36%, 4.34%and 1.38%, respectively. 18 kinds of amino acid were detected from the muscle. The amount of hydrolytic amino acids in the total amino acids of the muscle of the fresh weight was 18.66%, with the highest for glutamic acid (2.98%) and the lowest for tryptophan (0.10%). The content of essential amino acids (EAA) was 7.63%, which make up 40.88% of the total amino acids and 80.83% of the total nonessential amino acids (NEAA). The content of delicious amino acids (DAA) was 7.20%, accounting for 38.60%of the total amino acids. The amino acid score (AAS) in the muscle were 0.97 in average value. The chemical score (CS ) were 0.70 in average value.Based on a nutritional evaluation that incorporated the amino acid score (AAS) and chemical score (CS), tryptophan (Trp) and Valine (Val) were identified as the first and second limiting amino acid, respectively. 15 fatty acids were found in the muscle of T. jarbua. The saturated fatty acid(SFA), monounsaturated fatty acid(MUFA), and polyunsaturated fatty acid(PUFA) was 39.38%,23.56%and35.72%, respectively. The totals contents of DHA and EPA were 32.49%. In summary, T. jarbua is a fish with higher nutritional value and richer seafood taste.
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