【摘要】 目的:比较白肛海地瓜和刺参的营养价值和结构特征,提高海地瓜的综合利用价值。方法:对海地瓜和刺参的基本营养成分进行测定;利用扫描电镜、差示热量扫描仪(DSC)和傅里叶变换红外光谱(FTIR),对刺参和海地瓜的体壁超微结构、热反应变化过程和红外吸收光谱加以分析。结论:海地瓜和刺参中蛋白质含量分别为54.80%和52.08%;粗脂肪含量分别为0.42%和3.27%;总糖含量分别为1.12%和1.05%。电镜扫描发现,海地瓜的肌纤维丝较粗壮,排列凌乱,纤维丝排列紧密;刺参肌纤维纤细,排列整齐均匀,并且纤维丝间隙较大,束状纤维较疏松。DSC测试表明,刺参和海地瓜的变性转变温度分别是51.8℃和53.4℃。红外光谱显示,海地瓜在873cm-1波数处有一明显吸收峰,可作为区别参类的特异识别峰。更多还原

【Abstract】 Objective:With the aim of providing a theoretical basis for the high value utilization of Acaudina molpadioides,this paper reports a comparative analysis of nutritional value and structural characteristics between Acaudina molpadioides and Stichopu sjaponicus.Methods:Acaudina molpadioides and Stichopu sjaponicus were tested for their basic nutrient composition.Meanwhile,their ultrastructure,denaturation transition temperature and infrared spectral characteristics were measured using scanning electron microscopy(SEM),differential scanning calorimetry(DSC) and Fourier transform infrared(FTIR) spectroscopy,respectively.Results and Conclusion:Acaudina molpadioides and Stichopu sjaponicus contained 54.80% and 52.08% of proteins,0.42% and 3.27% of crude fat,and 1.12% and 1.05% of total sugars,respectively.SEM observations indicated that the muscle fibers of A.molpadioides were thicker and packed in a messy and close arrangement,while those of Stichopu sjaponicus were thinner and neatly arranged with larger gaps among the bundles.The denaturation temperatures of proteins in Stichopu sjaponicus and A.molpadioides were determined by DSC studies to be 51.8 ℃ and 53.4 ℃ respectively.A characteristic absorption peak at 873 cm-1 was seen from the FTIR spectrum of Acaudina molpadioides,which is useful to allow effective identification of the sea cucumber species.更多还原