| Monthly Changes of Glycogen, Lipid and Free Amino Acid of Oyster |
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| 作者姓名： | ZHANG Zhicui XUEChanghu GAO Xin LI Zhaojie WANG Qi |
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| 作者单位： | College of Food Science and Technology, Ocean University of China, Qingdao 266003, P. R. China |
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| 基金项目： | 国家高技术研究发展计划(863计划);山东省青岛市自然科学基金 |
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| 摘 要： | Monthly difference of the chemical composition of oyster cultured along the eastern coast of Shandong Province was analyzed. The components analyzed included glycogen, fatty acid and free amino acid （FAA）. The content of glycogen was high in January and March （2.89 and 2.82 g（100 g） ^-1 on average, respectively） and low in October （2.07g（100g）^- 1 on average）. The low content of neutral lipids in October reflected a relatively poor nutritional value of oyster （1.42 g（ 100 g）^- 1 on average）. The main fatty acids of oyster were palmitic acid （16：0）, oleic acid （18： 1）, eicosapentaenoic acid （EPA, 20： 5（0 3） and docosahexaenoic acid （DHA, 22：6（0 3）. The major FAAs of oyster were Taurine, Glutamicacid, Glycin, Alanine, Arginine and Proline. Taurine was the most abundant FAA with its content ranging from 603 mg（100 g） ^-1 to 1 139 mg（ 100 g） ^-1. The high contents of glycogen, polyunsaturated fatty acid and FAA showed that oyster cultured along the eastern coast of Shandong Province was nutritionally good in January and March.
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| 关 键 词： | 牡蛎 糖原 脂肪酸 氨基酸 |
| 收稿时间： | 2005-07-20 |
| 修稿时间： | 2006-04-10 |
Monthly changes of glycogen, lipid and free amino acid of oyster |
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| ZHANG Zhicui XUEChanghu GAO Xin LI Zhaojie WANG Qi.Monthly Changes of Glycogen, Lipid and Free Amino Acid of Oyster[J].Journal of Ocean University of China,2006,5(3):257-262. |
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| Authors: | Zhang Zhicui Xue Changhu Gao Xin LI Zhaojie Wang Qi |
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| Institution: | College of Food Science and Technology, Ocean University of China, Qingdao 266003, P.R.China |
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| Abstract: | Monthly difference of the chemical composition of oyster cultured along the eastern coast of Shandong Province was analyzed.
The components analyzed included glycogen, fatty acid and free amino acid (FAA). The content of glycogen was high in January
and March (2.89 and 2.82 g(100g)−1 on average, respectively) and low in October (2.07 g(100g)−1 on avarage). The low content of neutral lipids in October reflected a relatively poor nutritional value of oyster (1.42 g(100
g)−1 on average). The main fatty acids of oyster were palmitic acid (16:0), oleic acid (18:1), eicosapentaenoic acid (EPA, 20:
5ω-3) and docosahexaenoic acid (DHA, 22:6ω-3). The major FAAs of oyster were Taurine, Glutamicacid, Glycin, Alanine, Arginine and Proline. Taurine was the most abundant
FAA with its content ranging from 603 mg (100g)−1 to 1139 mg(100g)−1. The high contents of glycogen, polyunsaturated fatty acid and FAA showed that oyster cultured along the eastern coast of
Shandong Province was nutritionally good in January and March. |
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| Keywords: | oyster glycogen fatty acid free amino acid |
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