平泽禹1，2，郑 尧2，郭全友2*，杨 柳1，2，李保国1*
（1.上海理工大学健康科学与工程学院，上海 200093；
2.中国水产科学研究院东海水产研究所，上海 200090）
摘要：为探究不同商品规格南极磷虾间营养品质差异，以1至3月捕捞的小规格（M）、大规格（L）和特大规格（2L）南极磷虾为研究对象，比较其出肉率、基本营养成分、总氨基酸组成、脂肪酸组成、虾青素含量和矿物质。结果表明，2-2L组出肉率最高，分别比2-L组和2-M组高2.31%和4.26%，其他月份随规格增大，出肉率增加。因此，出肉率可能是决定其商品价值的主要因素；蛋白质含量、水分含量与规格呈现正相关。M组脂质含量最大，但其脂肪酸组成更合理；矿物质含量与规格呈显著正相关，2-L组钙、磷、氟含量分别高于2-M组1.08%、1.08%和1.16%，2-2L组则比2-L组增加了1.07%、1.34%和1.18%；而虾青素含量与其商品规格无显著相关。通过探究南极磷虾的商品规格和品质特性的关联性，旨在为产生最大商品利用率和经济效益，为后续精深加工和高值利用等提供支撑。
关键词：南极磷虾；商品规格；营养品质；虾青素
中图分类号：TS254.1 文献标识码：A 文章编号：1674-506X（2022）03-0082-0010
Study on the Difference in Nutritional Quality of Different Sizes of Antarctic Krill
PING Zeyu1，2，ZHENG Yao2，GUO Quanyou2*，YANG Liu1，2，LI Baoguo1*
（1.School of Health Sciences and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;
2.East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China）
Abstract：To investigate the differences in nutritional quality between different commercial sizes of Antarctic krill, small (M), large (L) and extra large (2L) size Antarctic krill caught from January to March were used for comparative analysis of meat yield, basic nutrients, total amino acid composition, fatty acid composition, astaxanthin content and minerals. The results showed that in terms of meat yield, the 2- 2L group was the highest, with 2.31% and 4.26% higher than the 2-L and 2-M groups, respectively, and that meat yield increased with increasing size in the other months. Therefore, meat yield may be the main factor in determining its commercial value. Protein content and moisture content showed positive correlation with size. The M group had the largest lipid content and a more reasonable fatty acid composition. Mineral content showed a significant positive correlation with size, with calcium, phosphorus and fluorine content in the 2-L group being 1.08%, 1.08% and 1.16% higher than in the 2-M group, respectively, while the 2-2L group had 1.07%, 1.34% and 1.18% more than the 2-L group. There was no significant correlation between astaxanthin content and commercial size. By investigating the correlation between commercial size and quality characteristics of Antarctic krill, the aim was to provide support for maximum commercial utilisation and economic benefits for subsequent deep processing and high value utilisation.
Keywords：Antarctic krill; commercial size; nutritional quality; astaxanthin
doi：10.3969/j.issn.1674-506X.2022.03-011
收稿日期：2021-11-12
基金项目：“十三五”国家重点研发计划项目（2019YFD0901501）；中国水产科学研究院基本科研业务费资助项目（2020TD68）
作者简介：平泽禹（1992-），男，硕士研究生。研究方向：食品科学与工程。
*通信作者：郭全友（1974-），男，博士，研究员。研究方向：水产品加工及贮藏；李保国（1961-），男，博士，教授。研究方向：食品和农产品加工新技术。
引用格式：平泽禹,郑尧,郭全友,等.不同规格的南极磷虾营养品质差异研究[J].食品与发酵科技,2022,58(3):82-91.
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