| 姚东林，王超，吕子君，陈金涛，邹记兴.尖鳍鲤的肌肉基本营养成分和脂肪酸组成[J].广东农业科学,2014,41(19):131-134 |
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尖鳍鲤的肌肉基本营养成分和脂肪酸组成 |
| Study on basic nutrition and fatty acid composition of muscle in Cyprinus acutidorsalis Wang |
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| DOI： |
| 中文关键词: 尖鳍鲤 肌肉 营养成分 脂肪酸 |
| 英文关键词: Cyprinus acutidorsalis Wang muscle nutritional component fatty acid |
| 基金项目:国家科技支撑计划项目（2013BAD10B04-1）；国家大宗淡水鱼类产业技术体系项目（CARS-46-43）；广东省海洋渔业科技推广专项（A201301F03) |
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| 摘要点击次数: 1929 |
| 全文下载次数: 978 |
| 中文摘要: |
| 使用常规营养测试方法，测定尖鳍鲤的肌肉营养成分。结果表明，其水分含量为79.29（±1.54）%，粗蛋白含量为16.77（±0.31）%，粗脂肪含量为2.48（±0.11）%，粗灰分含量为1.54（±0.11）%。使用GC-MS（气相色谱-质谱联合）技术，对尖鳍鲤的肌肉脂肪酸成分进行分析，研究各组分脂肪酸占总脂肪酸的比重。结果表明，尖鳍鲤肌肉中共分离和鉴定出18种脂肪酸，其中饱和脂肪酸（SAF）8 种，分别是2-己基-环丙烷辛酸、月桂酸、12-甲基十三烷酸、肉豆蔻酸、十五烷酸、棕榈酸、珠光脂酸和硬脂酸曰单不饱和脂肪酸（MUFA)4 种,占总脂肪酸的40.4%,分别是9-十六烯酸、9-十八烯酸、11-十八烯酸和11-二十碳烯酸；多不饱和脂肪酸（PUFA）6 种，分别为9,12-十八碳二烯酸、11,14-二十碳二烯酸、α-亚麻酸、11,14,17-二十碳三烯酸、花生四烯酸和DHA，占总脂肪酸比重的17.0%。 |
| 英文摘要: |
| The nutritional components of muscle in Cyprinus acutidorsalis Wang were analyzed using ordinary standard methods. The results showed that contents of moistur , crude protein, crude fat, crude ash were 79.29(±1.54)%,16.77(±0.31)%, 2.48(±0.11)% and 1.54(±0.11)% in fresh muscle, respectively. The fatty acid composition of muscle in C.acutidorsalis Wang were analyzed through gravimetric method and tested by gas chromatogrphy-mass spectrometry(GC-MS) technology. The results showed that, 18 kinds of fatty acids were separated and determined. Among them, there were 8 kinds of saturated fatty acids (SAF) including cyclopropaneoctanoic acid, 2-hexyl, dodecanoic acid, tetradecanoic acid-12-methyl, etradecanoic acid, pentadecanoic acid, hexadecanoic acid, heptadecanoic acid and octadecanoic acid; there were 4 kinds of monounsaturated fatty acid (MUFA) including 9-hexadecenoic acid, 9-octadecenoic acid, 11-octadecenoic acid, 11-eicosenoic acid, accounting for 40.4% of the total fatty acids; there were 6 kinds of polyunsaturated fatty acids (PUFA) including 9,12-octadecadienoic acid, 11,14-eicosadienoic acid, 9,12,15-octadecatrienoic acid, 11,14,17 eicosatrienoate,eicosatetraenoic acid and docosahexaenoic acid, accounting for 17.0% of the total fatty acids. |
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