Journal of Nuclear Agricultural Sciences ›› 2016, Vol. 30 ›› Issue (2): 332-337.DOI: 10.11869/j.issn.100-8551.2016.02.0332

• Food Irradiation·Food Science • Previous Articles     Next Articles

Analysis and Nutritional Evaluation of Fatty Acids in Fishskin of Theragra chalcogramma

LOU Qiaoming1,2, ZHANG Wen1, LIU Lianliang1, YANG Wenge1, ZHANG Jinjie1, XUE Changhu2   

  1. 1 School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211;
    2 College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003
  • Received:2014-12-19 Online:2016-02-27 Published:2016-02-03


楼乔明1,2, 张问1, 刘连亮1, 杨文鸽1, 张进杰1, 薛长湖2   

  1. 1宁波大学海洋学院,浙江 宁波 315211;
    2中国海洋大学食品科学与工程学院,山东 青岛 266003
  • 通讯作者: 薛长湖, 男, 教授, 主要从事水产利用化学研究。E-mail:
  • 作者简介:楼乔明, 男, 讲师, 主要从事生物活性脂质研究。E-mail:
  • 基金资助:

Abstract: The major nutritional components and lipid compositions in fishskin of Theragra chalcogramma were analyzed, and the fatty acid profiles were also detected to evaluate its nutritional quality by gas chromatography-mass spectrometry (GC-MS) for the nutritional value and development of instant food in fishskin of Theragra chalcogramma. The results indicated that the total lipid content was 6.09% as dry weight, primarily including triglycerides (53.85%) and phospholipids (25.54%). C16∶0, C18∶1n-9, C20∶1n-11, C20∶5n-3 and C22∶6n-6 were the predominant fatty acids, and C20∶5n-3 and C22∶6n-6 accounted for 27.64% of total fatty acids. Additionally, the ratio of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was 0.85∶1.00∶0.92, and atherogenic index (AI) and thrombogenic index (TI) were 0.50 and 0.23, respectively, which showed the fishskin could promote the development of nervous system, and effectively prevent against cardiovascular diseases, such as antilipidemic, antiatherosclerosis antithrombotic. Therefore, the fishskin of Theragra chalcogramma conformed to the human nutritional requirement for fatty acids. Meanwhile, the results should provide theoretical basis for nutritional evaluation and the value-added comprehensive utilization of the fishskin of Theragra chalcogramma.

Key words: Theragra chalcogramma, fishskin, fatty acids, nutritional evaluation

摘要: 为研究狭鳕鱼皮脂肪酸的营养价值,对狭鳕鱼皮的一般营养成分和脂质组成进行分析,同时采用气相色谱-质谱法对其脂肪酸组成进行分析和营养评价。结果表明,狭鳕鱼皮总脂含量为干重的6.09%,且总脂以甘油三酯(53.85%)和磷脂(25.54%)为主;脂肪酸组成丰富,以C16∶0、C18∶1n-9、C20∶1n-11、C20∶5n-3(EPA)和C22∶6n-3(DHA)为主,且C20∶5n-3和C22∶6n-3占总脂肪酸含量的27.64%;饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸三者之比为0.85∶1.00∶0.92,且脂肪酸致动脉粥样硬化指数和血栓形成指数分别为0.50和0.23,表明狭鳕鱼皮具有促进神经系统发育以及降血脂、抗动脉粥样硬化和抗血栓形成等功效。本研究为狭鳕鱼皮的营养评价及其产品的高值化综合利用提供理论依据。

关键词: 狭鳕, 鱼皮, 脂肪酸, 营养评价