Chemical composition and nutritional quality of sea cucumbers
Chemical composition and nutritional quality of sea cucumbers
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DOI：
10.1002/jsfa.4108
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发表时间：
2010-11-01
影响因子：
4.1
通讯作者：
Fan, Sigang
中科院分区：
文献类型：
--
作者：
Wen, Jing;Hu, Chaoqun;Fan, Sigang
背景：几个世纪以来，干海参一直是亚洲人的海鲜和药物治疗。本研究对8种常见海参（海刺参、菠萝参、海参、黑乳海参、褐点海参、毛里求斯辐肛参、蓝辐肛参和乌鳢）的化学成分和营养品质进行了测定。anax和A.蓝绿藻的蛋白质含量较高，脂肪含量较低。A. mauritiana和B. argus的灰分含量较少。甘氨酸是在所有物种中发现的优势氨基酸，含量范围为126至216毫克克（-1）的粗蛋白。所有物种都表现出较低的赖氨酸：精氨酸的比例和较高的必需氨基酸得分获得苏氨酸和苯丙氨酸+酪氨酸。A.毛里求斯脂鲤的饱和脂肪酸含量较低（31.23%），单不饱和脂肪酸含量较高（45.64%），多不饱和脂肪酸含量较高（23.13%）。花生四烯酸（C20：4 n-6）是所有物种中的主要PUFA。T. ananas，毛茛A. mauritiana和A.蓝绿藻含有较多的n-3 PUFA。8种海参的n-3/n-6比值在0.25 ~ 0.61之间。结论：海参是一种高蛋白、低脂肪的海产品。氨基酸含量相似，但脂肪酸谱不同种。比较结果表明，T. ananas，毛茛A. mauritiana和B. argus的营养价值高于其他海参品种。(c)2010年化学工业协会
BACKGROUND: The dried form of sea cucumbers has been a seafood and medicinal cure for Asians over many centuries. In this study the chemical composition and nutritional quality of eight common sea cucumbers (Stichopus herrmanni, Thelenota ananas, Thelenota anax, Holothuria fuscogilva, Holothuria fuscopunctata, Actinopyga mauritiana, Actinopyga caerulea and Bohadschia argus) were determined.RESULTS: All species except T. anax and A. caerulea had higher protein and lower fat levels. A. mauritiana and B. argus had less ash content. Glycine was the dominant amino acid found in all species, and content ranged from 126 to 216 mg g(-1) of crude protein. All species exhibited low lysine : arginine ratio and higher essential amino acid scores were obtained by threonine and phenylalanine + tyrosine. A. mauritiana had proportionally less saturated fatty acids (31.23%), and more monounsaturated fatty acids (45.64%) and polyunsaturated fatty acids (PUFA, 23.13%) than other species. Arachidonic acid (C20 : 4n-6) was the major PUFA in all species. T. ananas, A. mauritiana and A. caerulea contained more n-3 PUFA. The n-3/n-6 ratios of eight sea cucumbers species ranged from 0.25 to 0.61.CONCLUSION: Sea cucumbers are a seafood with high protein and low fat levels. The amino acid contents were similar but fatty acid profiles were different among species. The comparison showed that T. ananas, A. mauritiana and B. argus possessed higher nutritional values than other sea cucumber species. (c) 2010 Society of Chemical Industry