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目的:探究干品糙海参的营养成分。方法:考察了糙海参的蛋白质、脂肪、水分、灰分以及氨基酸含量的差异,并研究了糙海参多糖的分子量和组成。结果:干品糙海参含有较多的蛋白质,其次是水分。氨基酸的总百分含量为60.45%,其中鲜味氨基酸占47.19%,抗氧化氨基酸含量6.94%,羟脯氨酸6.31%。糙海参多糖重均分子量(Mw)是68592u,并含有较多的羟基、氨基、羧基、硫酸酯,均为硫酸软骨素E。结论:糙海参具有很高的营养价值。
Objective: To explore the nutritional content of dried sea cucumber. Methods: The differences of protein, fat, moisture, ash and amino acid content in the sea cucumber were investigated. The molecular weight and composition of the polysaccharide in the sea cucumber were also studied. Results: Dried sea cucumber contains more protein, followed by water. The total percentage of amino acids was 60.45%, among which, the fresh amino acids accounted for 47.19%, the antioxidant amino acids 6.94% and hydroxyproline 6.31%. The average molecular weight (Mw) of the crude sea cucumber polysaccharide is 68592u, and contains more hydroxyl, amino, carboxyl, sulfate ester, both of which are chondroitin sulfate. Conclusion: The sea cucumber has high nutritional value.