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学科主题: Agriculture, Multidisciplinary; Chemistry, Applied; Food Science & Technology
题名: Chemical composition and nutritional quality of sea cucumbers
作者: Wen, J ; Hu, CQ ; Fan, SG
通讯作者: cqhu@scsio.ac.cn
关键词: sea cucumber ; amino acids ; fatty acids ; arachidonic acid
刊名: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
发表日期: 2010
卷: 90, 期:14, 页:2469-2474
收录类别: sci
部门归属: [Wen, Jing; Hu, Chaoqun; Fan, Sigang] Chinese Acad Sci, S China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Key Lab Appl Marine Biol Guangdong Prov, Guangzhou 510301, Guangdong, Peoples R China; [Wen, Jing; Hu, Chaoqun; Fan, Sigang] Chinese Acad Sci, S China Sea Inst Oceanol, Chinese Acad Sci LAMB, Guangzhou 510301, Guangdong, Peoples R China; [Wen, Jing] Zhanjiang Normal Univ, Dept Biol, Zhanjiang 524048, Peoples R China
项目归属: LMB
摘要: BACKGROUND: The dried form of sea cucumbers has been a seafood and medicinal cure for Asians over many centuries. In this study the chemical composition and nutritional quality of eight common sea cucumbers (Stichopus herrmanni, Thelenota ananas, Thelenota anax, Holothuria fuscogilva, Holothuria fuscopunctata, Actinopyga mauritiana, Actinopyga caerulea and Bohadschia argus) were determined. RESULTS: All species except T. anax and A. caerulea had higher protein and lower fat levels. A. mauritiana and B. argus had less ash content. Glycine was the dominant amino acid found in all species, and content ranged from 126 to 216 mg g(-1) of crude protein. All species exhibited low lysine : arginine ratio and higher essential amino acid scores were obtained by threonine and phenylalanine + tyrosine. A. mauritiana had proportionally less saturated fatty acids (31.23%), and more monounsaturated fatty acids (45.64%) and polyunsaturated fatty acids (PUFA, 23.13%) than other species. Arachidonic acid (C20 : 4n-6) was the major PUFA in all species. T. ananas, A. mauritiana and A. caerulea contained more n-3 PUFA. The n-3/n-6 ratios of eight sea cucumbers species ranged from 0.25 to 0.61. CONCLUSION: Sea cucumbers are a seafood with high protein and low fat levels. The amino acid contents were similar but fatty acid profiles were different among species. The comparison showed that T. ananas, A. mauritiana and B. argus possessed higher nutritional values than other sea cucumber species. (c) 2010 Society of Chemical Industry
原文出处: 查看原文
WOS记录号: WOS:000283818200018
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内容类型: 期刊论文
URI标识: http://ir.scsio.ac.cn/handle/344004/3740
Appears in Collections:中科院海洋生物资源可持续利用重点实验室_期刊论文

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Wen, J; Hu, CQ; Fan, SG.Chemical composition and nutritional quality of sea cucumbers,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2010,90(14):2469-2474
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