我国北方 3 种主要养殖模式刺参的营养组成与功能性成分差异研究

Comparative research on nutritive and functional compositions in Apostichopus japonicas cultured in different patterns in north China

中文关键词:  刺参  养殖模式  营养成分  功能性成分

英文关键词:Apostichopus japonicas  cultured patterns  nutritive compositions  functional compositions

中文摘要:

      目的 探究我国北方主要刺参产区3 种不同养殖模式刺参营养组成与功能性成分的差异。方法 从山东和辽宁采集底播养殖、围堰养殖和池塘养殖3 种不同养殖模式共75 个刺参样品, 依据国家标准中的方法, 比较分析刺参体壁中营养成分(灰分、粗蛋白、粗脂肪、氨基酸、脂肪酸)和功能性成分(胶原蛋白、刺身多糖和刺身皂苷)的含量。结果 3 种养殖模式刺参体壁中的灰分、粗脂肪、粗蛋白、氨基酸(包括氨基酸总量、必需氨基酸、呈味氨基酸等)、不饱和脂肪酸总量、刺身多糖、刺身皂苷等含量均无显著差异。底播养殖模式刺参的甘氨酸、胶原蛋白、二十碳五烯酸(eicosapentaenoic acid, EPA)和二十二碳六烯酸(docosahexaenoic acid, DHA)含量含量显著高于池塘养殖模式, 围堰养殖刺参的含量位于中间水平; 池塘养殖模式刺参的饱和脂肪酸含量最高, 显著高于底播养殖模式, K、Na、Mg、Ca 和P 含量显著高于围堰养殖模式, 而V 含量显著低于围堰养 殖模式, 底播养殖刺参位于中间水平。结论 3 种不同养殖模式刺参的营养成分组成存在一定差异。研究结果为促进和完善刺身营养及品质评价体系建设提供数据支持。

英文摘要:

      Objective To explore the differences of nutritive and functional compositions in sea cucumber Apostichopus japonicas cultured in different patterns in northern China. Methods Seventy-five samples were collected from Shandong and Liaoning provinces including 3 cultured patterns of bottom sowing culture, cofferdam culture and pond culture. The approximate compositions including crude protein, ash, crude fat, amino acids and fatty acids and functional compositions including collagen protein, polysaccharides and sea cucumber glycosides were determined according to the national food safety standards. Results There were no significant differences in the content of ash, crude fat, crude protein, amino acids (including total amino acids, essential amino acids and tasty amino acids), unsaturated fatty acids and functional compositions (polysaccharides and sea cucumber glycosides) in sea cucumber cultured in 3 different patterns. For bottom sowing cultured sea cucumber, the content of Glycine,collagen, eicosapentaenoic acid (EPA) and (docosahexaenoic acid, DHA) were significantly higher than those of pond cultured sea cucumber, and the cofferdam cultured sea cucumber were between the above 2 levels. For pond cultured sea cucumber, the content of saturated fatty acids was significantly higher than that of bottom sowing, and the content of mineral elements including K, Na, Mg, Ca and P were significantly higher, while the content of V was significantly lower than those of cofferdam cultured sea cucumber. And the bottom sowing sea cucumber were between the above 2 levels. Conclusion There are differences in approximate and functional compositions in the sea cucumber cultured in different patterns. The present results can provide references and supports for the development of the nutrient and quality evaluation of sea cucumber.