花鳗鲡和日本鳗鲡肌肉生化成分的比较研究

对花鳗鲡肌肉生化成分进行定量分析，结果表明：（1）花鳗鲡鲜肉中蛋白质含量为11．44％，脂肪5．08％，水分77．94％，是一种高蛋白低脂肪的鱼类。（2）花鳗鲡鲜肉中含18种氨基酸，总量为49．95％，其中含有8种人体必需氨基酸，总量为19．32％；具鲜甜味的天门冬氨酸、谷氨酸、丙氨酸和甘氨酸分别占鲜肉氨基酸总量的9．89％、19．80％、6．07％和5．43％。可认为是一种氨基酸组份较齐全、味鲜美的珍贵食用鱼类。进一步与日本鳗鲡比较，表明：花鳗鲡的营养价值优于日本鳗鲡;花鳗鲡和日本鳗鲡肌肉中氨基酸组份和含量高低相似；日本鳗鲡的氨基酸总量高于花鳗鲡。本研究可为花鳗鲡的种质鉴定、资源保护开发和养殖饲料配制等提供科学依据。

The Comparative Study of Biochemical Compositions of Muscle of Anguilla Marmorata and Anguilla Japonica

Biochemical of muscle in A. marmorata were analysed. results show:(1) There were 11.44% rough protein. 5.08% rough fat.77.94% moisture. this is a fish for more protein and less fat. (2) There were 18 Kinds of amino acids in dry muscle of this fish the total amount being 49.95% and 8 kinds of them being essential amino acids. The total amount of essential amino acids was 19.32%. with Aspartic acid. Glutamic acid. Alanine and Glycine was 9.89%. 19.80%. 6.07% and 5.43% of total AA contents. this is an ideal and delicious edible fish for AA composition: This study provides sciencies information for germplasm verification resources protection exploitation and composition of aquatics feed of the A.marmorata.