青、白刺参(Apostichopus japonicus)体壁营养成分的比较分析

Comparative Study on Nutrient Composition of Body Walls of Green and White Sea Cucumbers (Apostichopus japonicus)

关键词:  白刺参  青刺参  体壁  营养成分

Key words:  White sea cucumber  Green sea cucumber  Body wall  Nutrient composition

摘要:

通过对相同养殖环境条件下，青、白刺参(Apostichopus japonicus)体壁中营养成分(粗蛋白、粗脂肪、多糖、脂肪酸、氨基酸、微量元素等)的测定，比较两种刺参的营养品质与价值。结果显示，青、白刺参的出皮率，体壁中的水分、多糖和灰分含量差异显著(P<0.05)，粗蛋白和粗脂肪差异不显著(P>0.05)。青、白刺参体壁中均检测出20种主要脂肪酸，脂肪酸总量和多不饱和脂肪酸(PUFA)的含量差异不显著(P>0.05)，而青刺参饱和脂肪酸(SFA)含量显著高于白刺参，单不饱和脂肪酸(MUFA)含量显著低于白刺参(P<0.05)。MUFA中青刺参的花生四烯酸(AA)和二十二碳六烯酸(DHA)含量均显著低于白刺参(P<0.05)。青、白刺参体壁中检测出17种氨基酸，必需氨基酸(EAA)、鲜味氨基酸(FAA)和药效氨基酸(DAA)的含量均无显著差异(P>0.05)。青刺参体壁中天冬氨酸和精氨酸含量均显著低于白刺参(P<0.05)。青刺参体壁中Mn和Cr的含量显著低于白刺参(P<0.05)。重金属元素Pb、Cd、Hg、As的含量均符合相关食品卫生标准。综合评价认为，相同养殖环境条件下，白刺参的出皮率、多糖含量、脂肪酸中不饱和脂肪酸含量、AA和DHA的相对百分含量、氨基酸中天冬氨酸和精氨酸含量以及微量元素中Mn和Cr含量均优于青刺参。

Abstract:

In this study we compared the nutrient compositions of the body walls of green and white sea cucumbers that were cultured in the same environment. It was found that there were significant differences in the contents of moisture, polysaccharides and ash, as well as the production rate of the body wall between the green and white sea cucumbers (P<0.05). However, there was no difference in the content of crude proteins and crude fat (P>0.05). Twenty major types of fatty acids were detected in the body wall, and there were no significant differences in the contents of the total fatty acids and polyunsaturated fatty acids (P>0.05). The content of saturated fatty acids was higher in green sea cucumber than in white sea cucumber, whereas the content of monounsaturated fatty acids was lower in green sea cucumber (P<0.05). Contents of AA and DHA were also lower in green sea cucumber (P<0.05). Seventeen types of major amino acids were detected in body walls, and the contents of EAA, FAA and DAA were not significantly different between white and green sea cucumbers (P>0.05). Green sea cucumbers had lower levels of aspartic acid, arginine, Mn, and Cr in the body wall than white sea cucumber (P<0.05). The contents of heavy metals such as Pb, Cd, Hg and As in the body wall of both green and white sea cucumbers met the food safety standard. In conclusion, under the same culture conditions, white sea cucumber exhibited higher quality than green sea cucumber in terms of the production rate of the body wall, the contents of polysaccharide and unsaturated fatty acid, the relative percentage of AA and DHA, and the levels of arginine, aspartic acid and trace elements (Mn and Cr).