辽宁省日常食用的鱼类菜肴中氨基酸的含量分析及营养评价

Analysis and nutritional evaluation of amino acids in fish dishes consumed daily in Liaoning Province

中文关键词:  鱼类菜肴  氨基酸  营养评价

英文关键词:Liaoning Provincial Center for Disease Control and Prevention

中文摘要:

      目的 分析辽宁省居民日常食用的鱼类菜肴中氨基酸的组成特征, 并评价其营养价值。方法 选取日常食用的7种代表性鱼类菜肴, 通过常规酸水解法和碱水解法提取氨基酸, 利用全自动氨基酸分析仪测定氨基酸组成及含量, 采用氨基酸评分和氨基酸比值系数法进行综合营养价值评价, 进一步对必需氨基酸含量进行聚类热图分析。结果 7种鱼类菜肴氨基酸种类齐全, 氨基酸总量在92.88~190.00 mg/g之间; 必需氨基酸含量在36.09~74.14 mg/g之间; 必需氨基酸和总氨基酸比值在0.39~0.41之间; 甜味氨基酸和鲜味氨基酸总含量范围在51.23~103.37 mg/g之间。氨基酸评分和氨基酸比值系数评价显示, 7种鱼类菜肴必需氨基酸组成均衡且含量丰富。聚类热图将7种鱼类菜肴根据必需氨基酸的含量划分为两类。结论 辽宁省居民日常食用的鱼类菜肴在氨基酸含量及营养价值上存在差异性, 但均含有种类丰富的氨基酸, 具有较高的营养价值, 可作为优质蛋白来源。本研究结果可为成品菜肴的营养价值分析提供科学参考。

英文摘要:

      Objective To characterize the composition of amino acids in fish dishes consumed by Liaoning Province residents and to evaluate their nutritional value. Methods The 7 kinds of representative fish dishes for daily consumption were selected, the amino acid composition and content of fish dishes were determined by conventional acid hydrolysis and alkaline hydrolysis methods using a fully automated amino acid analyzer, the amino acid score and amino acid ratio coefficient methods were used to evaluate the comprehensive nutritional value and to analyze the content of essential amino acids in a clustered heat map. Results The 7 kinds of fish dishes had complete amino acid types, with a total amino acid content ranged from 92.88 to 190.00 mg/g; the essential amino acid content ranged from 36.09 to 74.14 mg/g; the ratio of the essential amino acid to the total amino acid ranged from 0.39 to 0.41; and the total content range of sweet amino acids and umami amino acids ranged from 51.23 to 103.37 mg/g. The evaluation of amino acid scores and ratio coefficients showed that the composition of essential amino acids in the 7 kinds of fish dishes was balanced and abundant. The clustering heat map divided the 7 kinds of fish dishes into two categories according to the content of essential amino acids. Conclusion Although there is variability in the amino acid content and nutritional value of fish dishes consumed daily by Liaoning residents, they all contain a wide variety of amino acids with high nutritional value. They can be used as high-quality protein sources. This study can provide a scientific value for the nutritional value analysis of finished dishes.