【摘要】 本研究主要对红肉河蓝蛤软体部分营养成分进行了评价。结果显示,红肉河蓝蛤软体部分(鲜样)中的水分含量为82.02%,粗蛋白、粗脂肪和灰分的质量分数分别为9.47%、1.72%、3.25%。共检出18种常见的氨基酸,其中必需氨基酸占氨基酸总量的21.00%;油脂中,不饱和脂肪酸占油脂的46.33%,其中多不饱和脂肪酸(PUFA)占油脂的19.04%;矿物元素中钙(Ca)的质量分数最高,其次为镁(Mg),微量元素中铁(Fe)质量分数最高。结果表明红肉河蓝蛤是营养价值较高的经济贝类,具有较高的食用价值、广阔的养殖前景和较大的市场开发潜力。更多还原

【Abstract】 By using routine methods,the nutritional components in soft part of Potamocorbula rubromuscula was studied to evaluate the nutritional and dietary value.Results showed that the content of water,crude protein,crude fat and ash in soft part of Potamocorbula rubromuscula is 82.02%,9.47%,1.72% and 3.25%,respectively.The essential amino acid occupies 21.00% of total amino acid;Lipids was found exploitable by unsaturated fatty acids content of 46.33%,polyunsaturated fatty acids content of 19.04%.For mineral elements,the content of Ga was the highest,followed by Mg.For trace elements,the content of Fe was the highest.The results indicate that Potamocorbula rubromuscula was a kind of marine mollusca with relatively high nutritional and dietary value,broad breeding prospects and market developmental potential.更多还原