3种不同体色刺参体壁营养成分的比较研究

Comparative study on the nutrient composition in body walls of three body color variants of the sea cucumbers, Apostichopus japonicus (Selenka)

关键词:  刺参  体壁  营养成分  氨基酸  脂肪酸

Key words:  Apostichopus japonicus  Body wall  Nutrient Compositions  Amino acid  Fatty acid

摘要:

本研究分别对青色、紫色和白色刺参(Apostichopus japonicus)体壁的营养成分，包括蛋白、脂肪、粗多糖、氨基酸组成、脂肪酸组成及微量元素进行了比较分析。结果显示，青色刺参蛋白含量显著低于紫色和白色刺参(P<0.05)，脂肪含量三者无显著差异(P>0.05)，青色刺参和紫色刺参的粗多糖含量高于白色刺参(P<0.05)。3种体色刺参检测出17种氨基酸，白色和紫色刺参氨基酸含量相对较高，为48%左右，而青色刺参体壁氨基酸含量为44%左右。紫色和白色刺参的赖氨酸、苯丙氨酸、苏氨酸、缬氨酸等氨基酸的含量均显著高于青色刺参(P<0.05)。亚油酸(LA)、花生四烯酸(AA)、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)在3种刺参占较高比重，其中，LA作为重要必需脂肪酸在紫色和白色刺参中均显著高于青色刺参(P<0.05)，为青色刺参的4.6倍左右；紫色和白色刺参的AA含量也显著高于青色刺参(P<0.05)；而青色刺参中的EPA和DHA均显著高于紫色和白色刺参(P<0.05)。在检测的矿物质中，Fe在3种刺参中含量最高，紫色刺参Fe的含量显著低于青色和白色刺参(P<0.05)；青色刺参Mn的含量显著高于紫色和白色刺参(P<0.05)；白色刺参Cr的含量显著高于青色和紫色刺参(P<0.05)。研究表明，3种体色刺参的营养成分存在较大差异，均具有进一步开发利用价值。

Abstract:

In the present study, the concentrations of protein, fat, and crude polysaccharide were determined in the body wall of three body color variants of the sea cucumber Apostichopus japonicus (Selenka), along with the composition of fatty acids and amino acid microelements. The results showed that the protein content in green sea cucumbers was significantly lower than in purple and white sea cucumbers (P<0.05), the fat content showed no significant differences (P>0.05), and the crude polysaccharide contents in green and purple sea cucumbers were higher than in white sea cucumbers (P< 0.05). A total of 17 amino acids were determined in the sea cucumbers, with the purple and white sea cucumbers containing higher amino acid contents (about 48%), while the contents in the green sea cucumber was about 44%. The contents of amino acids such as lysine, phenylalanine, threonine, and valine in purple and white sea cucumbers were significantly higher than in green sea cucumbers. The linoleic acid (LA), arachidonate (ARA), timnodonic acid (EPA), and docosahexaenoic acid (DHA) had higher proportions than other polyunsaturated fatty acids in the three sea cucumbers. As an important polyunsaturated fatty acid, LA in both the purple and white sea cucumbers was significantly higher than in green sea cucumbers (by 4.6 times, P<0.05). The ARA contents in purple and white sea cucumbers were also significantly higher than in green sea cucumbers, while the EPA and DHA contents were significantly lower (P<0.05). Additionally, we found that iron was the highest among the inorganic elements in all sea cucumbers, but was significantly lower in purple sea cucumbers than in green and white sea cucumbers. The manganese content in green sea cucumbers was significantly higher than in purple and white sea cucumbers, and chromium was significantly higher in white sea cucumbers than in green and purple sea cucumbers. Therefore, the nutritional composition of the three body color variants of sea cucumbers were quite different, and all of them have values for further development and utilization.