两种刺鳅肌肉营养成分分析及评价

目的对两种野生刺鳅属鱼类(大刺鳅和刺鳅)肌肉的营养组成进行分析与评价。方法采用常规的生化分析方法对两种野生刺鳅肌肉的营养组成进行了测定。结果两种刺鳅肌肉中均含有18种氨基酸、17种脂肪酸、9种矿物元素。在大刺鳅与刺鳅肌肉鲜样中,蛋白质含量为17.72%、21.42%;脂肪含量为1.63%、2.66%;氨基酸总量为17.47%、21.25%;鲜味氨基酸总量为7.14%、8.76%;EPA与DHA总量为4.17%、7.92%;人体必需脂肪酸总量为9.53%、9.65%;必需氨基酸指数(EAAI)为62.52、66.28;第一限制性氨基酸为(甲硫氨酸﹢半胱氨酸)、色氨酸。结论两种刺鳅肌肉含高蛋白和低脂肪,氨基酸种类齐全,必需氨基酸、鲜味氨基酸、脂肪酸中多不饱和脂肪酸、EPA与DHA含量均较高,矿物元素含量丰富,有较佳的食用口感和较好的营养价值。     

浅议疾控系统离退休干部的管理与服务

鱼类一向为营养学界所推崇，不仅因为其蛋白质含量丰富、容易消化，且B族维生素、钙、锌、硒、碘等各种矿物元素含量丰富，更因为其富含ω-3系列脂肪酸，对预防心脑血管疾病和促进智力发育有益。然而，如果把鱼做成鱼罐头后，它的营养价值和安全性还有原来那么好吗？     

两种贵州野生食用菌和香菇营养成分分析

目的:对贵州野生牛肝菌、野生多汁乳菇、香菇进行营养成分分析。方法:用凯氏法测定3种食用菌中蛋白质(总氮)含量;用氨基酸分析仪测定3种食用菌中的氨基酸,用原子吸收光谱法测定3种食用菌中的矿物元素。结果:3种食用菌的蛋白质含量香菇>野生牛肝菌>野生多汁乳菇;氨基酸含量野生牛肝菌>野生多汁乳菇>香菇,其中人体必需氨基酸的含量占总氨基酸含量分别为32%、31%、23%。3种食用菌都含有多种矿物元素,其中野生牛肝菌中铁、磷、铜均倍量高于野生多汁乳菇和香菇。结论:贵州野生牛肝菌、野生多汁乳菇是富含各种营养物质、不逊于香菇的食用菌,具有开发价值。     

黄鳍马面魨肌肉主要营养成分分析与评价

目的分析测定南海海区黄鳍马面魨的肌肉营养成分,对其营养价值进行综合评价。方法采用现时的国家标准方法测定粗蛋白质、粗脂肪、灰分、氨基酸和脂肪酸含量。结果黄鳍马面魨肌肉鲜肉的粗蛋白质含量(17.01±0.12)%;粗脂肪含量(0.67±0.23)%;水分含量(79.81±0.36)%;灰分含量(1.88±0.27)%;18种氨基酸总量为67.70%,其中8种必需氨基酸含量占氨基酸总量的44.43%,必需氨基酸与非必需氨基酸比值79.96%,氨基酸得分(AAS)2435;粗脂肪中含28种脂肪酸,以油酸的含量最高,二十碳五烯酸EPA与二十二碳六烯酸DHA之和占总脂肪酸含量的17.03%;鱼肉富含Ca、Fe、Zn等必需金属元素,有害元素含量均在允许范围之内。结论黄鳍马面魨肌肉蛋白质含量较高,必需氨基酸含量较丰富,粗脂肪含量较低,是营养价值较高的鱼类。     

不同品系虹鳟的肌肉营养成分分析

目的分析测定5个品系虹鳟(丹麦虹鳟、道氏虹鳟、挪威虹鳟、芬兰虹鳟、美国虹鳟)的肌肉营养组成,对其营养价值进行综合评价。方法采用现时的国家标准方法测定粗蛋白、粗脂肪、灰分、氨基酸、脂肪酸。结果5个品系虹鳟肌肉中粗蛋白质含量为16.08%～20.98%;粗脂肪含量为2.06%～3.96%;灰分含量为1.42%～1.62%;18种氨基酸总量为63.29%～71.03%,其中8种人体必需氨基酸含量为26.27%～29.45%,4种呈味氨基酸含量为23.72%～26.31%;主要脂肪酸有21类29种,其中不饱和脂肪酸含量占脂肪总量的76.86%～81.18%,二十碳五烯酸(EPA)与二十二碳六烯酸(DHA)两者之和的含量为4.58%～13.19%。结论这5个品系虹鳟肌肉中蛋白质含量较高,含氨基酸种类齐全,必需氨基酸和呈味氨基酸含量较高,脂肪酸含量丰富,是营养价值和经济价值都比较高的优质鱼类。     

啤酒微(宏)量元素含量测定

<正> 啤酒营养丰富,含有糖分、蛋白质、10种维生素和17种人体必需的氨基酸,被世界营养食品会议正式列入营养食谱。多数人只知道啤酒的营养价值,却不知道啤酒微(宏)量元素的含量,也较少见有这方面的报道。深圳近邻香港特区,进口的啤酒种类较多,为了解进口啤酒微(宏)量元素的含量,我们对十二种进口啤酒进行了测定。     

蛴螬矿物元素和维生素含量分析

目的 :研究蛴螬的矿物元素及维生素含量。方法 :原子吸收分光光度法及荧光法分析矿物元素含量 ,用紫外荧光法及 HPLC法测定维生素含量。结果 :蛴螬中 Ca、Mg、Cr、Fe、Zn的含量高是其重要的营养特征 ,Cu、Mn含量也非常丰富 ,蛴螬中 K/Na的比值也很高。 B族维生素含量较高。     

绿色蔬菜这样食用才健康

食品营养与颜色有关白 色食品含有丰富的蛋白质及十多种营养元素, 消化吸收后可维持生命和运动,但往往缺少人体所必须的氨基酸。黄色食品是高蛋白、低脂肪的食中佳品,最宜为高血脂的中、老年人食用。红色食品常常是优质蛋白质和许多无机盐、微量元素的来源,但缺乏各种维生素。绿色食品能提供胡萝卜素和多种维生素。 科学家分析指出,白色蔬菜如:竹笋、菜花、马铃薯、白菜,成分以糖、水为主,营养较少。黄色蔬菜如:南瓜、黄瓜,营养价值比白色蔬菜略高。红色蔬菜如:西红柿、红辣椒、胡萝卜等,营养价值高于黄色和白色蔬菜…     

具有美容功效的中药

芦荟 味苦，性寒。归肝经、大肠经。芦荟含有大量的天然蛋白质、维生素、叶绿素、矿物质、氨基酸、脂肪酸、活性酶、微量元素等营养成分，还含有芦荟素、芦荟黏多糖、芦荟甙、活性水等多种使皮肤美白的特殊功效成分，其中脂肪酸和维生素E是芦荟中含量最高的成分，它们恰恰是表皮细胞所需的营养，可以及时修复晒后受损的皮肤。[第一段]     

三疣梭子蟹营养成分的研究

本文对三疣梭子蟹肉、雌雄生殖腺中含有的蛋白质、氨基酸、脂肪酸、无机元素等进行了分析，并同皱纹盘鲍（ＨａｌｉｏｔｉｓｄｉｓｓｃｕｓＨａｎｎａｉ）的营养成分进行了横向比较。结果表明，蟹肉中不仅蛋白质含量多于鲍，而且必需氨基酸（除蛋氨酸外）也都明显地高于鲍，其中色氨酸含量是鲍肉的３倍。利用三疣梭子蟹喂养小鼠对血脂无影响。     

杭州地区男性素食者平均血小板体积与血浆磷脂脂肪酸构成及维生素B_(12)等生化指标的相关研究

目的研究杭州地区男性素食者平均血小板体积(meam platelet volume,MPV)与血浆磷脂脂肪酸构成、血清维生素B12(vitamin B12,VB12)及同型半胱氨酸(homocysteine,Hcy)等指标的相关性。方法采用气相色谱法测定89例男性素食者和103例对照组的血浆磷脂脂肪酸的构成,采用常规方法测定MPV和血清生化指标。结果与对照组相比,素食组血浆多不饱和脂肪酸(n-3 PUFA)水平降低,而n-6 PUFA水平升高;素食组血清VB12水平显著降低(160.7±64.3 vs 373.9±160.9,P<0.01),Hcy水平显著增高,约为对照组的1.74倍(23.74±12.66 vs 13.62±9.17,P<0.01);素食组MPV高于对照组(9.14±1.04 vs 8.82±1.00,P<0.05)。相关性分析显示,MPV与22:5n-6(DPA n-6)呈正相关,与血清VB12水平呈负相关。结论杭州地区男性素食者MPV增高,血清Hcy升高,VB12与n-3 PUFA摄入不足,补充VB12与n-3 PUFA可能对降低素食者的MPV和Hcy有益。     

Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey

The fatty acid and amino acid compositions of 11 mushroom species commonly consumed were collected from the East Black Sea region of Turkey and analyzed. All species were characterized by a high content of linoleic acid (C18:2n-6) and glutamic acid. The highest content of linoleic acid (78.0%) and glutamic acid (29.4 μg/mg dry weight [d.w.]) was found in Agaricus arvensis and the lowest in Cantharellus tubaeformis, 19.8% and 10.9 μg/mg d.w., respectively. The average content of amino acids for all species was 148 μg/mg d.w. Overall, these results demonstrate that the 11 different kinds of wild edible mushrooms gathered from the region represent substantial sources of fatty acids and amino acids that are essential in the diet of humans. Quality of the mushroom protein compares favorably with the FAO/WHO Standard. The present study demonstrates that macrofungi from the East Black Sea region (Turkey) are a good source of many nutrients essential to human well-being.     

Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea

Fish is the best source of polyunsaturated fatty acids (PUFA), specifically n-3 fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid. The objective of the present study was to determine the fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. The fatty acid compositions of fish consisted of 30.10–46.88% saturated fatty acids, 11.83–38.17% monounsaturated fatty acids and 20.49–49.31% PUFA. In most species, the following fatty acids were identified: mystiric acid (C14:0, 0.72–8.09%), pentadecanoic acid (15:0, 0.05–2.35%), palmitic acid (C16:0, 15.97–31.04%), palmitoleic acid (C16:1, 1.48–19.61%), heptadecanoic acid (C17:0, 0.31–1.84%), cis-10-heptadecenoic acid (C17:1, 0.17–2.01%), stearic acid (C18:0, 2.79–11.20%), oleic acid (C18:1n9, 2.44–28.97%), linoleic acid (C18:2n-6, 0.06–3.48%), arachidonic acid (C20:4n-6, 0.12–10.72%), cis-5,8,11,14,17-eicosapentaenoic acid (C20:5n-3, 1.94–10%) and cis-4,7,10,13,16,19-docosahexaenoic acid (C22:6n-3, 3.31–31.03%). The proportions of n-3 PUFA ranged from 12.66% for annular seabream to 36.54% for European hake, whereas the proportions of PUFA n-6 were between 1.24% for oceanic puffer and 12.76% for flathead mullet. The results of this study show that these fish species were rich in n-3 PUFA, especially, eicosapentaenoic acid and docosahexaenoic acid.     

Omega-3 polyunsaturated fatty acid profiling using fingertip-prick whole blood does not require overnight fasting before blood collection

Fatty acid profiling through the rapid analysis of capillary blood collected by fingertip prick could enable economical screening for omega-3 polyunsaturated fatty acid (PUFA) status, although the typical requirement of fasting prior to sample collection may limit application. We hypothesize that moderate changes in omega-3 biomarkers determined from fingertip-prick blood will occur and correspond to omega-3 PUFA content of the meals. Eight participants consumed a single breakfast with high fat, high fat with omega-3 functional foods, and low fat and low fat with fish oil capsules in a cross-over design. The fatty acid composition of fingertip-prick blood total lipid and venous blood erythrocyte total lipid, plasma total lipid, plasma triacylglycerol, and plasma phospholipids were analyzed at baseline and 1, 2, 3 and 4 hours after each single breakfast consumption. Omega-3 blood biomarkers; % of omega-3 highly unsaturated fatty acid (HUFA) in total HUFA, weight % of eicosapentaenoic acid+docosahexaenoic acid, weight % of eicosapentaenoic acid+omega-3 docosapentaenoic acid+docosahexaenoic acid, and the ratio of total omega-6 PUFA to total omega-3 PUFA in fingertip-prick blood, did not change from baseline during the postprandial period (P > .05). However, meal type yielded lower (P < .05) % omega-3 HUFA in total HUFA in the low fat meal (22.8 ± 3.9) as compared with the low fat with omega-3 (24.2 ± 3.9) and, the high fat (23.8 ± 4) meals. The ratio of total omega-6 PUFA to total omega-3 PUFA was generally higher in meals without omega-3 compared with omega-3. In conclusion, determinations of omega-3 status by fingertip-prick blood sampling may not require prior overnight fasting.     

Fatty acid, cholesterol and fat-soluble vitamin composition of wild and captive freshwater crayfish (Astacus leptodactylus)

The proximate analysis (dry matter, protein, fat and ash), cholesterol, fatty acid and fat-soluble vitamin compositions of the tail muscle of wild caught and captive crayfish (Astacus leptodactylus) were investigated. Captive crayfish contained higher moisture and fat content than wild crayfish. In contrast, wild crayfish contained a higher level of crude protein, ash and n-3 polyunsaturated fatty acids (PUFA), particularly eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) than captive crayfish. Arachidonic acid (C20:4 n-6) was the major n-6 PUFA in wild A. leptodactylus, and linoleic acid (C18:2 n-6) was the major n-6 PUFA in captive A. leptodactylus. The percentages of total saturated fatty acids (SFA), PUFA, and n-3/n-6 ratio were higher in wild crayfish and total monounsaturated fatty acids (MUFA) were lower. Although differences existed between wild and captive crayfish in vitamins A (p??0.05). The differences may be originated from the diet provided to captive crayfish. Since wild A. leptodactylus contained higher n-3/n-6 ratio than captive A. leptodactylus, crayfish farms can potentially produce a better quality of crayfish meat by increasing the PUFA n-3 (especially DHA and EPA) in the diets of A. leptodactylus.     

Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey

The fatty acid and amino acid compositions of 11 mushroom species commonly consumed were collected from the East Black Sea region of Turkey and analyzed. All species were characterized by a high content of linoleic acid (C18:2n-6) and glutamic acid. The highest content of linoleic acid (78.0%) and glutamic acid (29.4 μg/mg dry weight [d.w.]) was found in Agaricus arvensis and the lowest in Cantharellus tubaeformis, 19.8% and 10.9 μg/mg d.w., respectively. The average content of amino acids for all species was 148 μg/mg d.w. Overall, these results demonstrate that the 11 different kinds of wild edible mushrooms gathered from the region represent substantial sources of fatty acids and amino acids that are essential in the diet of humans. Quality of the mushroom protein compares favorably with the FAO/WHO Standard. The present study demonstrates that macrofungi from the East Black Sea region (Turkey) are a good source of many nutrients essential to human well-being.     

Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea

Fish is the best source of polyunsaturated fatty acids (PUFA), specifically n-3 fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid. The objective of the present study was to determine the fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. The fatty acid compositions of fish consisted of 30.10-46.88% saturated fatty acids, 11.83-38.17% monounsaturated fatty acids and 20.49-49.31% PUFA. In most species, the following fatty acids were identified: mystiric acid (C14:0, 0.72-8.09%), pentadecanoic acid (15:0, 0.05-2.35%), palmitic acid (C16:0, 15.97-31.04%), palmitoleic acid (C16:1, 1.48-19.61%), heptadecanoic acid (C17:0, 0.31-1.84%), cis-10-heptadecenoic acid (C17:1, 0.17-2.01%), stearic acid (C18:0, 2.79-11.20%), oleic acid (C18:1n9, 2.44-28.97%), linoleic acid (C18:2n-6, 0.06-3.48%), arachidonic acid (C20:4n-6, 0.12-10.72%), cis-5,8,11,14,17-eicosapentaenoic acid (C20:5n-3, 1.94-10%) and cis-4,7,10,13,16,19-docosahexaenoic acid (C22:6n-3, 3.31-31.03%). The proportions of n-3 PUFA ranged from 12.66% for annular seabream to 36.54% for European hake, whereas the proportions of PUFA n-6 were between 1.24% for oceanic puffer and 12.76% for flathead mullet. The results of this study show that these fish species were rich in n-3 PUFA, especially, eicosapentaenoic acid and docosahexaenoic acid.     

Diets with corn oil and/or low protein increase acute acetaminophen hepatotoxicity compared to diets with beef tallow in a rat model

It has been reported that dietary polyunsaturated fats (PUFA) increase liver injury in response to ethanol feeding. We tested the hypothesis that diets rich in linoleic acid (18:2n-6) would affect acute liver injury after acetaminophen injection and that protein restriction might exacerbate the liver injury. We examined effects of feeding diets with either 15% (wt/wt) corn oil or 14% beef tallow and 1% corn oil for six weeks with either 6 or 20 g/100 g protein on acute hepatotoxicity. After the feeding period, liver injury was induced by injecting either with 600 mg/kg body weight acetaminophen suspended in gum arabic-based vehicle, or with vehicle alone during fasting status. Samples of liver and plasma were taken for analyses of hepatic glutathione (GSH) levels and liver-specific enzymes [(Glutamate-pyruvate transaminase (GPT) and glutamate-oxaloacetate transaminase (GOT)], respectively. Whereas GSH level was significantly lower in only group fed 15% corn oil with 6 g/100 g protein among acetaminophen-treated groups, activities of GPT and GOT were significantly elevated in all groups except the one fed beef tallow with 20 g/100 g protein, suggesting low protein might exacerbate drug-induced hepatotoxicity. The feeding regimens changed the ratio of 18:2n-6 to oleic acid (18:1n-9) in total liver lipids approximately five-fold, and produced modest changes in arachidonic acid (20:4n-6). We conclude that diets with high 18:2n-6 promote acetaminophen-induced liver injury compared to diets with more saturated fatty acids (SFA). In addition, protein restriction appeared to exacerbate the liver injury.     

不同膳食脂肪酸对大鼠乳腺癌组织脂肪酸组成和脂代谢基因表达的影响

目的探讨不同膳食脂肪酸组成影响大鼠乳腺癌发生、发展的可能分子机制。方法用8种不同膳食脂肪酸组成(SFA、MUFA、n-6PUFA、n-3PUFA、1∶1n-6/n-3、5∶1n-6/n-3、10∶1n-6/n-3、1∶2∶1S/M/P其中n-6/n-31∶1)喂养SD雌性大鼠,并在大鼠乳腺癌模型的基础上,用气相色谱内标法观察大鼠乳腺组织脂肪酸组成改变,RT-PCR分析组织脂代谢调控基因(FAS、COX-2和5-LOX)的表达。结果在不同膳食脂肪酸构成中,只有1∶1n-6/n-3能有效抑制大鼠乳腺癌的发生。不同膳食脂肪酸构成可导致大鼠乳腺组织脂肪酸组成发生相应变化,且各组间的脂肪酸含量有显著差异。高乳腺癌诱发的SFA、MUFA、n-6PUFA、5∶1n-6/n-3、10∶1n-6/n-3和1∶2∶1S/M/P喂养组乳腺组织含有较多的C18∶1、C18∶2和C20∶4,而EPA和DHA含量极少。无或低乳腺癌诱发的n-3PUFA和1∶1n-6/n-3喂养组乳腺组织EPA和DHA明显增多,C20∶4含量显著减少。RT-PCR结果显示1∶1n-6/n-3低诱癌组较相应对喂组上调FAS、COX-2和5-LOXmRNA表达力度明显弱于其它高乳腺癌诱发组。结论不同膳食脂肪酸组成能明显改变大鼠乳腺组织脂肪酸组成,进而影响脂代谢基因FAS、COX-2和5-LOX表达,可能是大鼠乳腺癌发生的分子机制之一。     

Amino acid and fatty acid compositions of Agrocybe chaxingu, an edible mushroom

The amino acid profiles and fatty acid composition of Agrocybe chaxingu were studied to evaluate the nutritional value of this species. The most abundant essential amino acid and non-essential amino acid were leucine and glutamate, respectively. The fruiting body of A. chaxingu contained 0.61 g leucine/100 g of edible weight, while those of Pleurotus ostreatus and Flammulina velutipes contained 0.53 g and 0.38 g leucine/100 g of edible weight, respectively. The content of glutamate ranged from 1.00 to 1.20 g/100 g of edible weight. Total amount of the essential amino acids of A. chaxingu (2.70 g/100 g of edible weight) was higher than those of the P. ostreatus and F. velutipes used in this study. Linoleic acid, a polyunsaturated fatty acid, was the major component in A. chaxingu (69.3% of total fatty acids), and the second highest component of fatty acids was palmitic acid (13.7%). The amount of MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) in the fruiting body of A. chaxingu was 5.0% and 69.3% of the total fatty acid content, respectively.