【摘要】 对浙江洞头海区的微黄镰玉螺的主要营养成分、氨基酸和脂肪酸进行了分析。结果显示:微黄镰玉螺的平均含肉率(75.40±2.31)%(n=25),蛋白质、脂肪、糖类含量分别占到干重的(75.08±1.51)%、(3.35±0.24)%和(5.48±0.23)%;共检测了17种氨基酸,干样中的氨基酸总含量57.46%、必需氨基酸含量21.32%、呈味氨基酸总量29.1%,必需氨基酸指数50.67;共检测出13种脂肪酸,干样中的饱和脂肪酸相对总量为44.64%,单不饱和脂肪酸为25.17%,多不饱和脂肪酸总量为29.93%,DHA和EPA相对含量为9.52%。因此,微黄镰玉螺是一种高蛋白、低脂肪的海味珍品,开发和利用前景广阔。更多还原

【Abstract】 In this study, the nutrition composition, amino acid and fatty acid of Lunatia gilva was analyzed and evaluated. The results showed that the ratio of flesh was(75.40±2.31)%(n=25), the containt of protein, fat and sugar were(75.08±1.51)%,(3.35±0.24)% and(5.48±0.23)% of dry weight respectively. 17 common amino acids were detected, of which total amino acids, essential amino acids and delicious amino acid were 57.46%, 21.32%, 29.1% respectively in the dry sample. The essential amino acid index was 50.67. 13 fatty acids were detected, the relative contents of saturated fatty acids(SFA), monounsaturated fatty acids(MUFA) and polyunsaturated fatty acids(PUFA) were 44.64%, 25.17% and 29.93%. EPA+DHA was 9.52% of the dry sample in L. gilva. So the L. gilva was precious as nutritional seafood, which has an broad prospect.更多还原