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Article(id=1153986582848725676, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986579971429187, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20240929003, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1727539200000, receivedDateStr=2024-09-29, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1753061441385, onlineDateStr=2025-07-21, pubDate=1740412800000, pubDateStr=2025-02-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1753061441385, onlineIssueDateStr=2025-07-21, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1753061441385, creator=13701087609, updateTime=1753061441385, updator=13701087609, issue=Issue{id=1153986579971429187, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='4', pageStart='1', pageEnd='320', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1753061440699, creator=13701087609, updateTime=1758783495950, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1177986619249406427, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986579971429187, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1177986619249406428, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986579971429187, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=159, endPage=165, ext={EN=ArticleExt(id=1153986583352042159, articleId=1153986582848725676, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Analysis and nutritional evaluation of amino acids in fish dishes consumed daily in Liaoning Province, columnId=1153986583259767470, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Food Quality Analysis and Evaluation, runingTitle=null, highlight=null, articleAbstract=

Objective To characterize the composition of amino acids in fish dishes consumed by Liaoning Province residents and to evaluate their nutritional value. Methods The 7 kinds of representative fish dishes for daily consumption were selected, the amino acid composition and content of fish dishes were determined by conventional acid hydrolysis and alkaline hydrolysis methods using a fully automated amino acid analyzer, the amino acid score and amino acid ratio coefficient methods were used to evaluate the comprehensive nutritional value and to analyze the content of essential amino acids in a clustered heat map. Results The 7 kinds of fish dishes had complete amino acid types, with a total amino acid content ranged from 92.88 to 190.00 mg/g; the essential amino acid content ranged from 36.09 to 74.14 mg/g; the ratio of the essential amino acid to the total amino acid ranged from 0.39 to 0.41; and the total content range of sweet amino acids and umami amino acids ranged from 51.23 to 103.37 mg/g. The evaluation of amino acid scores and ratio coefficients showed that the composition of essential amino acids in the 7 kinds of fish dishes was balanced and abundant. The clustering heat map divided the 7 kinds of fish dishes into two categories according to the content of essential amino acids. Conclusion Although there is variability in the amino acid content and nutritional value of fish dishes consumed daily by Liaoning residents, they all contain a wide variety of amino acids with high nutritional value. They can be used as high-quality protein sources. This study can provide a scientific value for the nutritional value analysis of finished dishes.

, correspAuthors=Xiao-Ou HAN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Ying JIANG, Xin-Ping SHU, Xiao-Hong PING, Xiao-Ou HAN), CN=ArticleExt(id=1153986596941587371, articleId=1153986582848725676, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=辽宁省日常食用的鱼类菜肴中氨基酸的含量分析及营养评价, columnId=1153986583435928240, journalTitle=食品安全质量检测学报, columnName=本期专题：食品品质分析与评价, runingTitle=null, highlight=null, articleAbstract=

目的 分析辽宁省居民日常食用的鱼类菜肴中氨基酸的组成特征, 并评价其营养价值。方法 选取日常食用的7种代表性鱼类菜肴, 通过常规酸水解法和碱水解法提取氨基酸, 利用全自动氨基酸分析仪测定氨基酸组成及含量, 采用氨基酸评分和氨基酸比值系数法进行综合营养价值评价, 进一步对必需氨基酸含量进行聚类热图分析。结果 7种鱼类菜肴氨基酸种类齐全, 氨基酸总量在92.88~190.00 mg/g之间; 必需氨基酸含量在36.09~74.14 mg/g之间; 必需氨基酸和总氨基酸比值在0.39~0.41之间; 甜味氨基酸和鲜味氨基酸总含量范围在51.23~103.37 mg/g之间。氨基酸评分和氨基酸比值系数评价显示, 7种鱼类菜肴必需氨基酸组成均衡且含量丰富。聚类热图将7种鱼类菜肴根据必需氨基酸的含量划分为两类。结论 辽宁省居民日常食用的鱼类菜肴在氨基酸含量及营养价值上存在差异性, 但均含有种类丰富的氨基酸, 具有较高的营养价值, 可作为优质蛋白来源。本研究结果可为成品菜肴的营养价值分析提供科学参考。

, correspAuthors=韩晓鸥, authorNote=null, correspAuthorsNote=
* 韩晓鸥(1982—), 女, 主任技师, 主要研究方向为食品成分分析及食品安全风险监测。E-mail:
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蒋莹(1988—), 女, 硕士, 副主任技师, 主要研究方向为食品成分分析及食品安全风险监测。E-mail:

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蒋莹(1988—), 女, 硕士, 副主任技师, 主要研究方向为食品成分分析及食品安全风险监测。E-mail:

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蒋莹(1988—), 女, 硕士, 副主任技师, 主要研究方向为食品成分分析及食品安全风险监测。E-mail:

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Amino acid composition and content in fish dishes (mg/g)

, figureFileSmall=null, figureFileBig=null, tableContent=
氨基酸 葱油鲈鱼 五香鲅鱼 炖刀鱼 糖醋大黄花 酱焖小嘴鱼 溜黑鱼片 茄汁鲳鱼
天冬氨酸 18.91 17.32 19.49 9.24 16.11 9.37 14.40
苏氨酸 7.86 7.46 8.78 4.01 7.27 4.22 6.30
丝氨酸 6.75 6.38 7.99 3.48 7.31 3.97 6.16
谷氨酸 28.16 28.79 34.46 18.27 25.53 17.84 23.81
脯氨酸 7.15 5.16 6.90 3.74 5.43 2.85 5.27
甘氨酸 11.50 8.16 10.36 5.47 8.11 4.02 8.26
丙氨酸 11.32 10.33 12.10 5.93 9.33 5.32 8.73
胱氨酸 0.10 0.34 0.33 0.14 0.67 0.28 0.63
缬氨酸 8.66 8.72 9.65 4.70 7.61 4.88 7.12
蛋氨酸 3.85 4.37 3.00 2.58 4.86 2.90 3.98
异亮氨酸 8.42 8.33 9.11 4.38 6.80 4.50 6.43
亮氨酸 14.28 14.17 16.06 7.51 12.89 7.80 11.44
酪氨酸 6.15 6.03 7.02 3.00 5.71 3.33 4.89
苯丙氨酸 7.20 7.00 7.83 3.75 6.24 3.93 5.64
赖氨酸 15.96 16.24 18.60 8.34 14.26 8.36 12.95
组氨酸 4.84 4.05 5.05 2.10 3.84 2.35 3.27
精氨酸 11.62 10.46 12.17 5.85 9.92 5.62 9.01
色氨酸 0.57 1.98 1.13 0.83 0.56 1.34 0.49
TAA 173.30 165.28 190.00 93.30 152.44 92.88 138.77
EAA 66.80 68.28 74.14 36.09 60.49 37.92 54.35
EAA/TAA 0.39 0.41 0.39 0.39 0.40 0.41 0.39
EAA/NEAA 0.64 0.69 0.63 0.70 0.64 0.63 0.66
), ArticleFig(id=1177985559831134844, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582848725676, language=CN, label=表1, caption=

鱼类菜肴中氨基酸组成及含量(mg/g)

, figureFileSmall=null, figureFileBig=null, tableContent=
氨基酸 葱油鲈鱼 五香鲅鱼 炖刀鱼 糖醋大黄花 酱焖小嘴鱼 溜黑鱼片 茄汁鲳鱼
天冬氨酸 18.91 17.32 19.49 9.24 16.11 9.37 14.40
苏氨酸 7.86 7.46 8.78 4.01 7.27 4.22 6.30
丝氨酸 6.75 6.38 7.99 3.48 7.31 3.97 6.16
谷氨酸 28.16 28.79 34.46 18.27 25.53 17.84 23.81
脯氨酸 7.15 5.16 6.90 3.74 5.43 2.85 5.27
甘氨酸 11.50 8.16 10.36 5.47 8.11 4.02 8.26
丙氨酸 11.32 10.33 12.10 5.93 9.33 5.32 8.73
胱氨酸 0.10 0.34 0.33 0.14 0.67 0.28 0.63
缬氨酸 8.66 8.72 9.65 4.70 7.61 4.88 7.12
蛋氨酸 3.85 4.37 3.00 2.58 4.86 2.90 3.98
异亮氨酸 8.42 8.33 9.11 4.38 6.80 4.50 6.43
亮氨酸 14.28 14.17 16.06 7.51 12.89 7.80 11.44
酪氨酸 6.15 6.03 7.02 3.00 5.71 3.33 4.89
苯丙氨酸 7.20 7.00 7.83 3.75 6.24 3.93 5.64
赖氨酸 15.96 16.24 18.60 8.34 14.26 8.36 12.95
组氨酸 4.84 4.05 5.05 2.10 3.84 2.35 3.27
精氨酸 11.62 10.46 12.17 5.85 9.92 5.62 9.01
色氨酸 0.57 1.98 1.13 0.83 0.56 1.34 0.49
TAA 173.30 165.28 190.00 93.30 152.44 92.88 138.77
EAA 66.80 68.28 74.14 36.09 60.49 37.92 54.35
EAA/TAA 0.39 0.41 0.39 0.39 0.40 0.41 0.39
EAA/NEAA 0.64 0.69 0.63 0.70 0.64 0.63 0.66
), ArticleFig(id=1177985559956963966, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582848725676, language=EN, label=Table 2, caption=

Results of AAS evaluation of EAA of 7 kinds of fish dishes

, figureFileSmall=null, figureFileBig=null, tableContent=
EAA 葱油鲈鱼 五香鲅鱼 炖刀鱼 糖醋大黄花 酱焖小嘴鱼 溜黑鱼片 茄汁鲳鱼
苏氨酸 242.76 89.30 115.27 113.63 77.28 132.87 77.90
缬氨酸 215.70 84.18 102.17 107.41 65.24 123.91 71.00
蛋氨酸+胱氨酸 135.13 64.07 49.68 87.59 66.80 113.78 64.77
异亮氨酸 260.06 99.71 119.60 124.12 72.28 141.69 79.50
亮氨酸 250.60 96.38 119.80 120.91 77.85 139.54 80.37
苯丙氨酸+酪氨酸 271.27 102.62 128.26 125.84 83.57 150.39 85.66
赖氨酸 362.46 142.94 179.55 173.77 111.46 193.55 117.73
色氨酸 73.35 98.76 61.81 98.00 24.80 175.80 25.24
), ArticleFig(id=1177985560057627264, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582848725676, language=CN, label=表2, caption=

7种鱼类菜肴中EAA的AAS评价结果

, figureFileSmall=null, figureFileBig=null, tableContent=
EAA 葱油鲈鱼 五香鲅鱼 炖刀鱼 糖醋大黄花 酱焖小嘴鱼 溜黑鱼片 茄汁鲳鱼
苏氨酸 242.76 89.30 115.27 113.63 77.28 132.87 77.90
缬氨酸 215.70 84.18 102.17 107.41 65.24 123.91 71.00
蛋氨酸+胱氨酸 135.13 64.07 49.68 87.59 66.80 113.78 64.77
异亮氨酸 260.06 99.71 119.60 124.12 72.28 141.69 79.50
亮氨酸 250.60 96.38 119.80 120.91 77.85 139.54 80.37
苯丙氨酸+酪氨酸 271.27 102.62 128.26 125.84 83.57 150.39 85.66
赖氨酸 362.46 142.94 179.55 173.77 111.46 193.55 117.73
色氨酸 73.35 98.76 61.81 98.00 24.80 175.80 25.24
), ArticleFig(id=1177985560154096258, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582848725676, language=EN, label=Table 3, caption=

RAA, RC and SRC values of EAA in 7 kinds of fish dishes

, figureFileSmall=null, figureFileBig=null, tableContent=
种类 评分类目 苏氨酸 缬氨酸 蛋氨酸+
胱氨酸		 异亮氨酸 亮氨酸 苯丙氨酸+
酪氨酸		 赖氨酸 色氨酸 SRC
葱油鲈鱼 RAA 0.97 0.70 0.61 1.04 0.57 0.71 1.07 1.22 78.86
RC 2.00 1.96 1.63 2.03 1.98 2.00 1.98 0.92
五香鲅鱼 RAA 0.36 0.27 0.29 0.40 0.22 0.27 0.42 1.65 79.55
RC 0.74 0.77 0.77 0.78 0.76 0.76 0.78 1.24
炖刀鱼 RAA 0.46 0.33 0.23 0.48 0.27 0.34 0.53 1.03 85.17
RC 0.95 0.93 0.60 0.93 0.95 0.95 0.98 0.78
糖醋大黄花 RAA 0.45 0.35 0.40 0.50 0.27 0.33 0.51 1.63 89.95
RC 0.94 0.98 1.05 0.97 0.96 0.93 0.95 1.23
酱焖小嘴鱼 RAA 0.31 0.21 0.30 0.29 0.18 0.22 0.33 0.41 77.24
RC 0.64 0.59 0.80 0.56 0.62 0.62 0.61 0.31
溜黑鱼片 RAA 0.53 0.40 0.52 0.57 0.32 0.40 0.57 2.93 69.36
RC 1.10 1.13 1.37 1.11 1.10 1.11 1.06 2.21
茄汁鲳鱼 RAA 0.31 0.23 0.29 0.32 0.18 0.23 0.35 0.42 78.77
RC 0.64 0.65 0.78 0.62 0.64 0.63 0.64 0.32
), ArticleFig(id=1177985560237982340, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582848725676, language=CN, label=表3, caption=

7种鱼类菜肴中EAA的RAA、RC和SRC值

, figureFileSmall=null, figureFileBig=null, tableContent=
种类 评分类目 苏氨酸 缬氨酸 蛋氨酸+
胱氨酸		 异亮氨酸 亮氨酸 苯丙氨酸+
酪氨酸		 赖氨酸 色氨酸 SRC
葱油鲈鱼 RAA 0.97 0.70 0.61 1.04 0.57 0.71 1.07 1.22 78.86
RC 2.00 1.96 1.63 2.03 1.98 2.00 1.98 0.92
五香鲅鱼 RAA 0.36 0.27 0.29 0.40 0.22 0.27 0.42 1.65 79.55
RC 0.74 0.77 0.77 0.78 0.76 0.76 0.78 1.24
炖刀鱼 RAA 0.46 0.33 0.23 0.48 0.27 0.34 0.53 1.03 85.17
RC 0.95 0.93 0.60 0.93 0.95 0.95 0.98 0.78
糖醋大黄花 RAA 0.45 0.35 0.40 0.50 0.27 0.33 0.51 1.63 89.95
RC 0.94 0.98 1.05 0.97 0.96 0.93 0.95 1.23
酱焖小嘴鱼 RAA 0.31 0.21 0.30 0.29 0.18 0.22 0.33 0.41 77.24
RC 0.64 0.59 0.80 0.56 0.62 0.62 0.61 0.31
溜黑鱼片 RAA 0.53 0.40 0.52 0.57 0.32 0.40 0.57 2.93 69.36
RC 1.10 1.13 1.37 1.11 1.10 1.11 1.06 2.21
茄汁鲳鱼 RAA 0.31 0.23 0.29 0.32 0.18 0.23 0.35 0.42 78.77
RC 0.64 0.65 0.78 0.62 0.64 0.63 0.64 0.32
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辽宁省日常食用的鱼类菜肴中氨基酸的含量分析及营养评价
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蒋莹 , 舒馨平 , 平小红 , 韩晓鸥 *
食品安全质量检测学报 | 本期专题：食品品质分析与评价 2025,16(4): 159-165
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食品安全质量检测学报 | 本期专题：食品品质分析与评价 2025, 16(4): 159-165
辽宁省日常食用的鱼类菜肴中氨基酸的含量分析及营养评价
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蒋莹 , 舒馨平, 平小红, 韩晓鸥*
作者信息
  • 辽宁省疾病预防控制中心, 沈阳 110000

    • 蒋莹(1988—), 女, 硕士, 副主任技师, 主要研究方向为食品成分分析及食品安全风险监测。E-mail:

通讯作者:

* 韩晓鸥(1982—), 女, 主任技师, 主要研究方向为食品成分分析及食品安全风险监测。E-mail:
Analysis and nutritional evaluation of amino acids in fish dishes consumed daily in Liaoning Province
Ying JIANG , Xin-Ping SHU, Xiao-Hong PING, Xiao-Ou HAN*
Affiliations
  • Liaoning Provincial Center for Disease Control and Prevention, Shenyang 110000, China
出版时间: 2025-02-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20240929003
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摘要
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目的 分析辽宁省居民日常食用的鱼类菜肴中氨基酸的组成特征, 并评价其营养价值。方法 选取日常食用的7种代表性鱼类菜肴, 通过常规酸水解法和碱水解法提取氨基酸, 利用全自动氨基酸分析仪测定氨基酸组成及含量, 采用氨基酸评分和氨基酸比值系数法进行综合营养价值评价, 进一步对必需氨基酸含量进行聚类热图分析。结果 7种鱼类菜肴氨基酸种类齐全, 氨基酸总量在92.88~190.00 mg/g之间; 必需氨基酸含量在36.09~74.14 mg/g之间; 必需氨基酸和总氨基酸比值在0.39~0.41之间; 甜味氨基酸和鲜味氨基酸总含量范围在51.23~103.37 mg/g之间。氨基酸评分和氨基酸比值系数评价显示, 7种鱼类菜肴必需氨基酸组成均衡且含量丰富。聚类热图将7种鱼类菜肴根据必需氨基酸的含量划分为两类。结论 辽宁省居民日常食用的鱼类菜肴在氨基酸含量及营养价值上存在差异性, 但均含有种类丰富的氨基酸, 具有较高的营养价值, 可作为优质蛋白来源。本研究结果可为成品菜肴的营养价值分析提供科学参考。

鱼类菜肴  /  氨基酸  /  营养评价

Objective To characterize the composition of amino acids in fish dishes consumed by Liaoning Province residents and to evaluate their nutritional value. Methods The 7 kinds of representative fish dishes for daily consumption were selected, the amino acid composition and content of fish dishes were determined by conventional acid hydrolysis and alkaline hydrolysis methods using a fully automated amino acid analyzer, the amino acid score and amino acid ratio coefficient methods were used to evaluate the comprehensive nutritional value and to analyze the content of essential amino acids in a clustered heat map. Results The 7 kinds of fish dishes had complete amino acid types, with a total amino acid content ranged from 92.88 to 190.00 mg/g; the essential amino acid content ranged from 36.09 to 74.14 mg/g; the ratio of the essential amino acid to the total amino acid ranged from 0.39 to 0.41; and the total content range of sweet amino acids and umami amino acids ranged from 51.23 to 103.37 mg/g. The evaluation of amino acid scores and ratio coefficients showed that the composition of essential amino acids in the 7 kinds of fish dishes was balanced and abundant. The clustering heat map divided the 7 kinds of fish dishes into two categories according to the content of essential amino acids. Conclusion Although there is variability in the amino acid content and nutritional value of fish dishes consumed daily by Liaoning residents, they all contain a wide variety of amino acids with high nutritional value. They can be used as high-quality protein sources. This study can provide a scientific value for the nutritional value analysis of finished dishes.

fish dishes  /  amino acids  /  nutritional evaluation
蒋莹, 舒馨平, 平小红, 韩晓鸥. 辽宁省日常食用的鱼类菜肴中氨基酸的含量分析及营养评价. 食品安全质量检测学报, 2025 , 16 (4) : 159 -165 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20240929003
Ying JIANG, Xin-Ping SHU, Xiao-Hong PING, Xiao-Ou HAN. Analysis and nutritional evaluation of amino acids in fish dishes consumed daily in Liaoning Province[J]. Journal of Food Safety & Quality, 2025 , 16 (4) : 159 -165 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20240929003
正文
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0 引言
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氨基酸具有参与机体免疫活动、为人体供能、影响学习记忆等多种功能, 在维持正常机体活动中发挥着重要作用, 如色氨酸在T细胞进行正常细胞周期进程与激活后发挥效应功能中起着关键作用[1]; 天冬氨酸通过使线粒体呼吸变得更加活跃, 减弱糖酵解过程, 从而促进线粒体功能[2]。氨基酸在维护人体健康中占据核心地位[3-5], 作为不可或缺的营养素, 它们主要依赖于膳食摄入, 特别是必须通过食物蛋白质获取的必需氨基酸(essential amino acid, EAA)。辽宁因其独特的地理位置, 靠近渤海和黄海, 海产品资源丰富, 使得当地居民的日常饮食中海产品占比较大, 其中如大连等沿海城市, 鱼类在人们副食中占据了重要地位, 其富含优质蛋白, 易于消化吸收, 且对人体有多重益处[6]。
目前关于鱼类产品中氨基酸的研究大多是对新鲜鱼类原料为研究对象[7-8], 如孟丽华等[9]对4种淡水鱼类进行营养成分分析及安全, 得到4种淡水鱼类是理想的补充氨基酸的营养食品等结论; 王琳等[10]对不同规格秋刀鱼肌肉进行营养成分分析与品质评价, 结果显示3种规格的秋刀鱼氨基酸和脂肪酸种类丰富且比例适中, 营养价值相对较高。李晖等[11]对广东省水产品中氨基酸的成分与营养价值进行分析评价, 结果显示4大类水产品氨基酸含量丰富, EAA种类齐全。目前国内对成品鱼类菜肴中氨基酸的含量及营养价值相关研究较少[12-13], 且对氨基酸种类的检测主要为酸水解的氨基酸, 缺乏色氨酸数据。综上, 本研究选取辽宁地区日常食用的鱼类菜肴为研究对象, 采用酸水解法对样品进行前处理提取样品中的17种氨基酸, 采用碱水解法提取样品中的色氨酸, 利用全自动氨基酸分析仪测定共18种氨基酸成分及含量, 并采用氨基酸评分和氨基酸比值系数法对其氨基酸的营养价值进行评价[14-16], 以便更好地掌握辽宁省鱼类菜肴的营养特征以及品质差异, 为居民膳食结构合理化供科学的理论数据支撑; 同时利用聚类热图对鱼类菜肴进行聚类分析, 为全面了解成品菜肴的营养价值提供参考依据。
1 材料与方法
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1.1 材料与试剂
2023年在沈阳、大连等具有代表性的城市选取典型和连锁餐厅, 采集以鱼类为主的成品菜肴样品。同种鱼类菜肴采集3份。 同一餐馆的同种样品选择不同的时间段进行样品采集, 共7种样品。
氨基酸标准混合溶液(浓度2.5 µmol/mL, 美国Sigma公司); 盐酸、苯酚、茚三酮、过氧化氢、无水氢氧化锂、硫酸、氢氧化钠、柠檬酸钠(分析纯, 国药集团化学试剂有限公司)。
1.2 仪器与设备
LA8080全自动氨基酸分析仪(日立科学仪器有限公司); Milli-Q超纯水系统(美国Millipore公司); KjeltecTM 8400全自动凯氏定氮仪(丹麦福斯分析仪器有限公司); BS110S电子天平(精度0.1 mg, 德国赛多利斯有限公司); DZF-6050恒温鼓风干燥箱(上海精宏实验设备有限公司)。
1.3 实验方法
依据GB 5009.124—2016《食品安全国家标准 食品中氨基酸的测定》, 采用常规酸水解法进行样品前处理, 通过全自动氨基酸分析仪对样品中17种氨基酸进行定量分析; 依据GB 5009.294—2023《食品安全国家标准 食品中色氨酸的测定》, 采用碱水解法对样品进行前处理, 通过全自动氨基酸分析仪对样品中色氨基酸定量分析, 为确保数据的可靠性, 所有检测结果均为3次结果平均值。
1.4 营养价值评价
根据成品菜肴中氨基酸的定量分析结果, 计算氨基酸总量(total amino acid, TAA)、呈味氨基酸(umami amino acid, UAA)、人体EAA含量、非必需氨基酸(non essential amino acids, NEAA)。根据联合国粮食及农组织/世界卫生组织(Food and Agriculture Organization of the United Nations/World Health Organization, FAO/WHO)建议的氨基酸标准模式, 计算氨基酸评分(amino acid score, AAS)。营养评价根据氨基酸比值(amino acid ratio, RAA)、氨基酸比值系数(ratio coefficient of acid, RC)和氨基酸比值系数评分(score of RC, SRC)进行评价[14-15]。
1.5 数据处理
运用Excel 2019软件对所有氨基酸含量数据进行整理与归类, 使用OriginPro 2022软件对数据进行聚类分析。
2 结果与分析
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2.1 鱼类菜肴中氨基酸组成及含量分析
对所采集的7种鱼类成品菜肴中氨基酸含量测定后, 进行统计分析。由表1可知, 辽宁省居民日常食用的这7种鱼类菜肴中, 均检测到18种氨基酸, 其中包括8种EAA和10种NEAA, 表明辽宁省鱼类菜肴中氨基酸的种类比较齐全。
7种鱼类菜肴中TAA介于92.88~190.00 mg/g之间, 其中炖刀鱼中的TAA最高, 溜黑鱼片与糖醋大黄花中TAA较低, 均低于100 mg/g。在所有样品中, 谷氨酸、天冬氨酸的含量普遍较高, 而胱氨酸、色氨酸的含量则普遍较低。各种氨基酸含量的整体排序为: 谷氨酸>天冬氨酸>赖氨酸>亮氨酸>精氨酸>丙氨酸>甘氨酸>缬氨酸>异亮氨酸>苏氨酸>丝氨酸>苯丙氨酸>脯氨酸>酪氨酸>蛋氨酸>组氨酸>色氨酸>胱氨酸。与其他菜肴相比, 炖刀鱼中赖氨酸、苏氨酸、丙氨酸等13种氨基酸含量较高, 糖醋大黄花中苯丙氨酸、缬氨酸、组氨酸等11种氨基酸含量较低, 不同种鱼类菜肴中, 单种氨基酸的最高含量与最低含量之间的比值在1.9~4.0倍之间不等, 该结果与ZHANG等[17]与SILVA等[18]的研究结果相一致。菜肴中氨基酸含量差异性可能是在油炸、烤制、蒸煮等烹饪过程中, 食材水分的损失、烹饪中温度较高导致了氨基酸被破坏等因素。
EAA是人体不能自行合成, 必须通过食物摄入补充的氨基酸, 对于人体的生长发育和健康至关重要。实验结果表明, 7种鱼类菜肴中EAA含量范围在36.09~74.14 mg/g之间, 其中赖氨酸含量最高, 且在炖刀鱼中含量最高, 糖醋大黄花中含量最低, 因此鱼类菜肴可作为较好的赖氨酸来源。色氨酸的含量在EAA中最低, 其中在五香鲅鱼中含量最高, 茄汁鲳鱼中含量最低, 因此可能需要通过其他膳食来补充色氨酸。根据WHO/FAO提出的参考蛋白模式, 当EAA/TAA约为0.4,且EAA/NEAA大于0.6时, 氨基酸的平衡效果好, 属于优质蛋白质[19]。实验结果表明, 7种鱼类菜肴中EAA与TAA的比值均在0.39~0.41之间, 其中溜鱼片和五香鲅鱼的比值最高; 同时, 7种菜肴中EAA与NEAA的比值均高于0.6, 与WHO/FAO提出的参考值相近。EAA含量差异可能由于原材料鱼类品种不同, 以及烹饪方式不同, 但这几种鱼类菜肴均为质量较好的蛋白质来源。
2.2 呈味氨基酸含量分析
成品菜肴的味道是决定消费者购买意愿的重要指标之一, 其中呈味氨基酸起着举足轻重的作用, 它们不仅为食物增添了丰富的风味, 还直接影响着消费者的接受程度和喜好。呈味氨基酸主要可以分为3大类: 鲜味氨基酸、甜味氨基酸以及苦味氨基酸。鲜味氨基酸包括谷氨酸和天冬氨酸, 甜味氨基酸则涵盖甘氨酸、丙氨酸、丝氨酸、酪氨酸、脯氨酸和组氨酸[20-21]。鉴于鱼类菜肴的鲜美风味在很大程度上依赖于甜味氨基酸与鲜味氨基酸的比例组合[22-24], 本研究针对2种鲜味氨基酸和6种甜味氨基酸进行了深入的分析比较。如图1所示, 在7种鱼类菜肴中, 提供鲜味的谷氨酸在呈味氨基酸中占比最高, 天冬氨酸其次。甜味氨基酸和鲜味氨基酸总含量范围在51.23~103.37 mg/g之间, 按含量从高到低排序为: 炖刀鱼>葱油鲈鱼>五香鲅鱼>酱焖小嘴鱼>茄汁鲳鱼>糖醋大黄花>溜黑鱼片, 这种差异可能与菜肴所选用的鱼类品种以及不同的加工方式有关。此外, 呈味氨基酸占TAA的比例基本都在40%左右, 表明这7种鱼类菜肴不仅EAA的含量较高, 而且味道鲜美, 是较为理想的菜肴选择。
2.3 氨基酸营养价值评价
2.3.1 必需氨基酸的AAS评价
AAS作为评估蛋白质营养价值的常用指标, 其应用范围极为广泛[25-26]。当被测蛋白质中EAA的含量与人体EAA参考模式越接近, 该蛋白质的营养价值与质量就越高。如表2所示, 在7种鱼类菜肴中, AAS最高的氨基酸为赖氨酸, 其最高值达到了362.46; 除赖氨酸外, 还有苏氨酸、缬氨酸、异亮氨酸、亮氨酸、苯丙氨酸+酪氨酸这6种氨基酸AAS平均值均大于100; 说明这些氨基酸含量高于WHO/FAO模式或与其组成较为接近, 具有较高的营养价值。茄汁鲳鱼和酱焖小嘴鱼中色氨酸评分最低, 最低值为24.80, 为第一限制性氨基酸; 五香鲅鱼、炖刀鱼、酱焖小嘴鱼和茄汁鲳鱼中蛋氨酸+胱氨酸评分最低, 最低值为49.68, 为第一限制性氨基酸。由此可见, 辽宁省地区日常食用鱼类菜肴的限制性氨基酸为色氨酸与蛋氨酸+胱氨酸, 蛋氨酸+胱氨酸属于含硫氨基酸, 易于从人体流失, 通常在蛋类和肉类中含量较多。综合8种AAS, 茄汁鲳鱼的评分整体上最低, 其蛋白质营养价值与WHO/FAO提出的模式相比有一定差距; 葱油鲈鱼的评分最高, 其蛋白质的营养价值最高。根据蛋白质互补原则, 补充缺乏的氨基酸有利于提高其生物利用率, 因此, 在食用鱼类菜肴时可通过适当补充富含色氨酸、蛋氨酸与胱氨酸的食物如: 小米、奶制品、肉类、蛋类等[27-29]来平衡每日的氨基酸摄入。
2.3.2 氨基酸比值系数评价
为了更深入分析鱼类菜肴的营养价值特性, 参照李冬梅等[15]提出的氨基酸比值系数法, 对7种鱼类菜肴进行营养价值评价。结果如表3所示, 7种类菜肴中, 葱油鲈鱼中除了色氨酸外, 其他氨基酸RC值都大于1, 表明葱油鲈鱼中EAA含量充足甚至有过剩; 五香鲅鱼中除色氨酸外, 其他氨基酸RC值都小于1, 表明五香鲅鱼中缺乏这几种EAA; 炖刀鱼氨基酸RC值均小于1, 其中蛋氨酸+胱氨酸、色氨酸RC值较低, 说明炖刀鱼中缺乏蛋氨酸+胱氨酸和色氨酸; 糖醋大黄花RC值在0.93~1.23之间, 氨基酸营养价值相对稳定; 酱焖小嘴鱼和茄汁鲳鱼中氨基酸RC值均小于1, 表明这两种菜肴中EAA含量不足; 溜黑鱼片中氨基酸RC值都大于1, 表明溜黑鱼片中EAA含量充足甚至有过剩。7中鱼类菜肴SRC值范围在69.36~89.95之间, 从大到小的排列顺序为: 糖醋大黄花>炖刀鱼>五香鲅鱼>葱油鲈鱼>茄汁鲳鱼>酱焖小嘴鱼>溜黑鱼片。除溜黑鱼片外, 其他菜肴SRC分值均大于70, 表明这些鱼类菜肴具有较好的氨基酸营养价值。
2.4 聚类分析
热图是一种在多个领域中广泛使用的数据可视化统计方法, 通过颜色渐变来直观地展示数据的变化和分布, 在本研究中, 色条的颜色从浅到深(从蓝色到红色)代表氨基酸含量的逐渐增加[30]。本研究以鱼类菜肴中EAA含量为分析对象, 绘制相应的热图。如图2所示, 按照EAA含量可分成两大类: 一类包括葱油鲈鱼、五香鲅鱼、炖刀鱼、酱焖小嘴鱼、茄汁鲳鱼, 这些菜肴中亮氨酸和赖氨酸含量较高, 另一类包括溜黑鱼片和糖醋大黄花, 其中赖氨酸和亮氨酸含量相对较低。聚类分析结果有效的揭示了这7种鱼类菜肴中EAA含量的差异特性, 为进一步了解这些菜肴的营养价值提供了有价值的参考依据。
3 结论与讨论
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为了解辽宁省居民日常食用成品菜肴的营养价值, 本研究通过对辽宁地区以鱼类为主要原料的成品菜肴中氨基酸的成分及其含量进行检测。分析结果表明, 7种鱼类菜肴中均含有18种氨基酸, 其中谷氨酸与天冬氨酸在样品中呈现出较高的富集水平, 胱氨酸与色氨酸的含量则相对较少。7鱼类菜肴TAA范围在92.88~190.00 mg/g之间, 由高到低排列顺序为: 炖刀鱼>葱油鲈鱼>五香鲅鱼>酱焖小嘴鱼>茄汁鲳鱼>糖醋大黄花>溜黑鱼片。EAA含量在36.09~74.14 mg/g之间, EAA/TAA范围在0.39~0.41之间, EAA/NEAA范围在0.63~0.70之间, 这些数值均与WHO/FAO提出的氨基酸模式相对接近。采用AAS、RAA、RC和SRC几项指标评价对7种鱼类菜肴的氨基酸营养价值进行评价。结果表明, 7种鱼类菜肴的限制性氨基酸为色氨酸与蛋氨酸+胱氨酸; RC法结果表明, 葱油鲈鱼、炖刀鱼、糖醋大黄花和溜黑鱼片中EAA营养相对充足, 而五香鲅鱼、茄汁鲳鱼和酱焖小嘴鱼中EAA相对缺乏, 需要从其他食物中进行补充。7种鱼类菜肴SRC值在69.36~89.95之间, 表明其氨基酸营养价值较高。
本研究有助于从氨基酸的角度为居民膳食合理化建议提供了科学参考, 居民可以通过对比不同鱼类菜肴的摄入情况, 进行多样化的膳食搭配, 实现更加均衡和健康的饮食习惯。后续研究可进一步扩大样本量, 并结合鱼类菜肴中的其他营养成分如: 维生素、脂肪酸含量等, 对其营养价值进行更全面的探讨, 为辽宁省居民健康饮食提供更加科学合理的参考依据。
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2025年第16卷第4期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20240929003
  • 接收时间：2024-09-29
  • 首发时间：2025-07-21
  • 出版时间：2025-02-25
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  • 收稿日期：2024-09-29
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    辽宁省疾病预防控制中心, 沈阳 110000

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* 韩晓鸥(1982—), 女, 主任技师, 主要研究方向为食品成分分析及食品安全风险监测。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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