广东省代表性水产品氨基酸成分分析与营养价值评价

Analysis of amino acid composition and nutritional value evaluation of aquatic products in Guangdong Province

中文关键词:  水产品  氨基酸  营养评价

英文关键词:aquatic product  amino acid  nutritional evaluation

中文摘要:

      目的 对广东省代表性水产品进行氨基酸成分分析, 比较4类不同品种的水产品氨基酸组成, 并评价其氨基酸营养价值。方法 选取广东8个地区29种代表性水产品, 依据国家标准方法分析氨基酸组成, 采用氨基酸评分法、化学评分法、氨基酸比值系数法及模糊识别法进行氨基酸营养价值评价。结果 4类不同品种水产品氨基酸种类齐全, 氨基酸总量在7.701~20.605 g/100 g之间; 必需氨基酸含量在2.905~8.406 g/100 g之间, 必需氨基酸/总氨基酸比值在0.298~0.461之间; 呈味氨基酸平均含量大于7.23 g/100 g。聚类热图按必需氨基酸含量将不同品种鱼类和贝类分别划分为2大类。结论 广东省常见4类水产品的氨基酸含量丰富, 必需氨基酸种类齐全, 营养价值高, 是优质的蛋白来源。

英文摘要:

      Objective To investigate the nutritional composition of amino acid composition of representative aquatic products in Guangdong Province, compare the amino acid composition of four different species of aquatic products, and make nutritional evaluations. Methods Twenty-nine representative aquatic products from 8 regions of Guangdong were selected and analysed for their amino acid composition according to the national standard method and the protein nutritional value was evaluated by essential amino acid index, amino acid score, chemical score, amino acid ratio coefficienratio and fuzzy identification. Results Four different types of aquatic products had complete amino acid types, with a total amino acid content between 7.701 and 20605 g/100 g; the content of essential amino acids was between 2.905 and 8.406 g/100 g, and the ratio of essential amino acids to total amino acids was between 0.298 and 0.461; the average content of flavored amino acids was greater than 7.23 g/100 g. The clustering heat map classified the different species of fish and shellfish into 2 major groups according to the content of essential amino acids. Conclusion The amino acid content of 4 common types of aquatic products in Guangdong Province are rich in essential amino acids, with a complete range of essential amino acids and high nutritional value. The aquatic products in Guangdong Province is a high-quality source of protein.