速冻蟹黄粉的营养成分分析和品质评价.pdfVIP

※分析检测 食品科学 2009, Vol. 30, No. 24 251 速冻蟹黄粉的营养成分分析及品质评价 陆剑锋，焦道龙，张伟伟，林 琳，翁世兵，姜绍通 (合肥工业大学生物与食品工程学院，安徽合肥 230009) 摘 要：采用氨基酸全自动分析仪、气质联用仪、电感耦合等离子体发射光谱仪、原子荧光分光光度计等对速冻 蟹黄粉的粗蛋白、氨基酸、粗脂肪、脂肪酸、矿物质元素的含量进行了测定，并分析评价速冻蟹黄粉的各种营 养成分。结果表明：速冻蟹黄粉粗蛋白质含量为15 .6 1% ，至少含有16 种氨基酸，必需氨基酸含量较高，占氨 基酸总量的37 .6 1% ，4 种致鲜氨基酸占氨基酸总量52 .4 0% ；粗脂肪含量为4 5 .09% ，不饱和脂肪酸含量丰富，占 脂肪酸总量的8 7 . 0 0 % ；矿物质含量也较高，尤其是钙、磷、铁、锌、硒。因此，速冻蟹黄粉具有较高的食 用与营养价值，是生产保健食品的良好天然资源，值得进一步开发利用。 关键词：中华绒螯蟹；河蟹；营养成分；营养品质；评价 Nutritional Component Analysis and Quality Evaluation of Fast-frozen Crab Yolk Powder LU Jian -feng ，JIAO Dao-long ，ZHAN G Wei-wei ，LIN Lin ，WENG Shi-b ing ，JIANG Sh ao-tong (School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China) Abstract：Compositions of crude protein, amino acids, crude fat, fatty acids and mineral elements in fast-frozen crab yolk powder were analyzed and evaluated using amino acid automatic analyzer, gas chromatography/mass spectrometer (GC-MS), inductive coupled plasma emission spectrometer (ICP) and atomic fluorescence spectrophotometer. The content of crude protein in samples was 15.6 1%, which contained at least 16 kinds of amino acids. Essential amino acids were determined to be 37.6 1% of total amino acids. Furthermore, the content of 4 delicious amino acids was 52 .40%. The content of crude fat in samples was 45.09%. Unsaturated fat acids were rich in samples and reached up to 87.00%. Mineral elements especially for Ca, P, Fe, Zn and Se in samp les also exh ibited a higher level. Therefore, fast-frozen crab yolk p owder is on e of h igh -qu ality foods with h igher edible an d nutrition v alu e. It is also good n atural sources for h ealthy food , an d w orthy of further exploitation and utilization. Key words ：E