脆壳全海笋和宽壳全海笋的营养成分分析

摘要

【目的】对脆壳全海笋（Barneafragilis ）和宽壳全海笋（Barnea diliaia ）的营养价值进行综合评价和比较。【方法】采用常规营养指标测定方法对两种海笋的水管组织和内脏团组织的营养成分进行测定。【结果】两种海笋水管的水分和粗蛋白含量高于内脏团，粗脂肪和总糖的含量低于内脏团；两种海笋中，脆壳全海笋两组织的灰分含量较高；两种海笋的水管和内脏团中均含有16种氨基酸，内脏团中必需氨基酸（Essential ami-no acid，EAA）占总氨基酸（TAA）比例为35．32％～35．54％，与 WHO／FAO推荐模式相近，高于水管；鲜味氨基酸（Delicious amino acid，DAA）占总氨基酸的比例为40．38％～51．50％，其中谷氨酸含量最高，达到13·67％～17·05％；除宽壳全海笋的水管外，两种海笋氨基酸评分（AAS）和化学评分（CS）的第一限制氨基酸均为蛋氨酸＋胱氨酸；矿质元素比例均衡，Fe含量丰富。【结论】两种海笋的水管是高蛋白、低脂肪、味道鲜美、营养丰富的海产品；脆壳全海笋在补充矿物质元素、维持健康方面具有广阔的应用前景；宽壳全海笋在补充蛋白质和食用口感上更优。%[Objective]In order to evaluate and compare the nutritive components of the siphon and visceral mass between Barnea fragilis and Barnea diliaia.[Methods]The conventional methods were used.[Results]Both the content of water and crude protein in their siphons were higher than their visceral masses,however the content of fat and carbohydrate were less than visceral masses.The ash content of Barnea fragilis was higher than that of Barnea diliaia. Both Barnea fragilis and Barnea diliaia con-tained 1 6 kinds of amino acids.In their visceral masses,the ratio of essential amino acids in total amino acids was 35.32%~35·54%,which is higher than their siphons,and closed to WHO/ FAO recommended mode.The ratio of flavor amino acids in total amino acids was 40.38%~51.50%.Among them,the content of Glutamic acid was the highest,reaching 13.67%~17.05%.The first limited amino acids were Methionine and Cystine according to AAS and CS rating,except in Barnea dilaiaia’s siphon.The proportion of mineral elements was bal-anced,the content of Fe was abundant.[Conclusion]In conclusion,the siphon of Barnea fragilis and Barnea diliaia is high protein,low fat,delicious, and nourishing seafood. Barnea fragilis shows a broader application prospects in the supplementary minerals and treatment of disease.Barnea diliaia is better than Barnea fragilis in providing amino acids and flavor.