鳀鱼蛋白酶水解物的营养成分分析及评价

目的 测定鳀鱼蛋白酶水解物的一般成分、氨基酸、脂肪酸、7种微量元素的含量,评价其化学成分,为进一步的功能研究提供参考.方法 采用化学分析,氨基酸、脂肪酸组成分析,微量元素分析等方法.结果 鳀鱼蛋白酶水解物粗蛋白含量为71.2%,粗脂肪含量为0.1%,总糖含量为1.5%,并含有17种氨基酸、5种脂肪酸及7种微量元素.结论 鳀鱼蛋白酶水解物氨基酸、微量元素含量丰富,是值得进一步研究的海洋生物制品.

Analysis and evaluation of nutritional components in the protein of hydrolysate from Engraulis Japonicus

Objective To analyze fundamental ingredients, contents of amino acids, fatty acids and trace elements in hydrolysate from Engraulis Japonicus, so as to provide a solid base for further research in the future. Methods Chemical analysis, amino acids and fatty acids composition analysis and trace element analysis were applied in the research. Results Contents of crude protein, fat and carbohydrate in hydrolysate from Engraulis Japonicus were 71.2%, 0.1% and 1.5% ,respectively. Furthermore, 17 kinds of amino acids, 5 kinds of fatty acids and 7 kinds of trace elements were detected in the protein of hydrolysate. Conclusions Hydrolysate from Engraulis Japonicus, rich in the contents of amino acids and trace elements was a new biological product of marine life and worth further research.