|
|
|
| 牡蛎中营养、呈味及功能成分研究进展 |
| 李旭东1,2, 彭吉星2, 吴海燕2, 郑关超2, 郭萌萌2, 赵新楠2, 冯志华1, 谭志军2 |
1.江苏海洋大学,江苏省海洋生物资源与环境重点实验室,江苏 连云港 222005;
2.中国水产科学研究院黄海水产研究所,农业农村部水产品质量安全检测与评价重点实验室,山东 青岛 266071 |
|
| A Review: Nutrition, Taste and Functional Components in Oysters |
| LI Xudong1,2, PENG Jixing2, WU Haiyan2, ZHENG Guanchao2, GUO Mengmeng2, ZHAO Xinnan2, FENG Zhihua1, TAN Zhijun2 |
1.Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China;
2.Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China |
| 引用本文: |
李旭东, 彭吉星, 吴海燕, 郑关超, 郭萌萌, 赵新楠, 冯志华, 谭志军. 牡蛎中营养、呈味及功能成分研究进展[J]. 水产科学, 2022, 41(4): 682-694.
LI Xudong, PENG Jixing, WU Haiyan, ZHENG Guanchao, GUO Mengmeng, ZHAO Xinnan, FENG Zhihua, TAN Zhijun. A Review: Nutrition, Taste and Functional Components in Oysters. 水产科学, 2022, 41(4): 682-694.
|
|
|
|
| 链接本文: |
| http://www.shchkx.com/CN/10.16378/j.cnki.1003-1111.20245 或 http://www.shchkx.com/CN/Y2022/V41/I4/682 |
[1]张国范,李莉,阙华勇.中国牡蛎产业的嬗变——新认知、新品种和新产品[J].海洋与湖沼,2020,51(4):740-749.
[2]吴雨真.牡蛎提取物中营养成分的分析及有效部位筛选[D].烟台:烟台大学,2013.
[3]ZHU Y J, LI Q, YU H, et al. Biochemical composition and nutritional value of different shell color strains of Pacific oyster Crassostrea gigas[J].Journal of Ocean University of China: Oceanic and Coastal Sea Research,2018,17(4):897-904.
[4]WRIGHT A C, FAN Y, BAKER G L IV. Nutritional value and food safety of bivalve molluscan shellfish[J].Journal of Shellfish Research,2018,37(4):695-708.
[5]高瑞昌,苏丽,黄星奕,等.水产品风味物质的研究进展[J].水产科学,2013,32(1):59-62.
[6]GUO L, XU F, FENG Z G, et al. A bibliometric analysis of oyster research from 1991 to 2014[J].Aquaculture International,2016,24(1):327-344.
[7]LINEHAN L G, O′CONNOR T P, BURNELL G. Seasonal variation in the chemical composition and fatty acid profile of Pacific oysters (Crassostrea gigas)[J].Food Chemistry,1999,64(2):211-214.
[8]CARDOSO C, GOMES R, RATO A, et al. Elemental composition and bioaccessibility of farmed oysters (Crassostrea gigas) fed different ratios of dietary seaweed and microalgae during broodstock conditioning[J].Food Science & Nutrition,2019,7(8):2495-2504.
[9]姜画画,王宁丽,裴栋,等.牡蛎肉营养成分分析及安全性评价[J].食品工业,2018,39(11):298-299.
[10]阙华勇,刘晓,王海艳,等.中国近海牡蛎系统分类研究的现状和对策[J].动物学杂志,2003,38(4):110-113.
[11]HANSEN R G, WYSE B W, SORENSON A W. Nutrition quality index of food[M]. Westport, CT: AVI Publishing Company,1979.
[12]中国疾病预防控制中心营养与健康所.中国食物成分表标准版:第二册[M].6版.北京:北京大学医学出版社,2018:134-135.
[13]邓传敏,孔令锋,于瑞海,等.长牡蛎壳金选育群体性腺发育与营养成分的周年变化[J].中国水产科学,2017,24(1):40-49.
[14]朱怡静,李琪,张景晓,等.5种壳色长牡蛎不同组织常规营养成分分析与评价[J].中国水产科学,2018,25(2):354-360.
[15]林海生,秦小明,章超桦,等.中国沿海主要牡蛎养殖品种的营养品质和风味特征比较分析[J].南方水产科学,2019,15(2):110-120.
[16]秦华伟,陈爱华,刘慧慧,等.乳山海域养殖太平洋牡蛎中营养成分及重金属含量分析及评价[J].中国渔业质量与标准,2015,5(6):64-70.
[17]王恬,史博,周龙,等.潮间带和潮下带养殖的福建牡蛎生长、营养及呈味成分的差异分析[J].厦门大学学报(自然科学版),2020,59(2):246-253.
[18]祁剑飞,巫旗生,宁岳,等.2个壳色福建牡蛎群体的营养成分差异分析[J].厦门大学学报(自然科学版),2019,58(2):276-281.
[19]陈慧斌,王梅英,王莉.褶牡蛎成分组成及营养学评价研究[J].宁德师专学报(自然科学版),2009,21(4):342-345.
[20]黄艳球,杨发明,秦小明,等.不同养殖区香港牡蛎的化学组成及特征气味成分分析[J].食品科学,2019,40(14):236-242.
[21]方玲,马海霞,李来好,等.华南地区近江牡蛎营养成分分析及评价[J].食品工业科技,2018,39(2):301-307.
[22]CHEN D W, SU J, LIU X L, et al. Amino acid profiles of bivalve mollusks from Beibu Gulf, China[J].Journal of Aquatic Food Product Technology,2012,21(4):369-379.
[23]LEE Y M, LEE S J, KIM S G, et al. Food component characteristics of cultured and wild oysters Crassostrea gigas and Ostrea denselamellos in Korea[J].Korean Journal of Fisheries and Aquatic Sciences,2012,45(6):586-593.
[24]杨玲芝,陈舜胜,曲映红,等.中华绒螯蟹主要呈味成分研究[J].上海水产大学学报,2007,16(1):92-96.
[25]SOUDANT P, VAN RYCKEGHEM K, MARTY Y, et al. Comparison of the lipid class and fatty acid composition between a reproductive cycle in nature and a standard hatchery conditioning of the Pacific oyster Crassostrea gigas[J].Comparative Biochemistry and Physiology Part B:Biochemistry and Molecular Biology,1999,123(2):209-222.
[26]张智翠.太平洋牡蛎品质的季节性变化及贮藏过程中的生化变化[D].青岛:中国海洋大学,2006.
[27]迟淑艳,周歧存,周健斌,等.华南沿海5种养殖贝类营养成分的比较分析[J].水产科学,2007,26(2):79-83.
[28]刘书成,李德涛,高加龙,等.近江牡蛎等3种贝类的脂类成分分析[J].水产学报,2009,33(4):666-671.
[29]翟毓秀,郭萌萌,江艳华,等.贝类产品质量安全风险分析[J].中国渔业质量与标准,2020,10(4):1-25.
[30]LIN H, WANG X X, ZHANG B, et al. Comparison of taste components between triploid and diploid oyster[J].Journal of Ocean University of Qingdao,2002,1(1):55-58.
[31]KATO-YOSHINAGA Y, KITAOKA C, SHINAGAWA A. Comparison of free amino acid components in the Pacific oyster reared using two different culture methods in Nagasaki prefecture[J]. Japanese Journal of Food Chemistry and Safety,2014,21(2):121-126.
[32]DEVAKIE M N, ALI A B. Salinity-temperature and nutritional effects on the setting rate of larvae of the tropical oyster, Crassostrea iredalei (Faustino)[J].Aquaculture,2000,184(1/2):105-114.
[33]MANEIRO V, SILVA A, PAZOS A J, et al. Effects of temperature and photoperiod on the conditioning of the flat oyster (Ostrea edulis L.) in autumn[J].Aquaculture Research,2017,48(8):4554-4562.
[34]FUHRMANN M, DELISLE L, PETTON B, et al. Metabolism of the Pacific oyster, Crassostrea gigas, is influenced by salinity and modulates survival to the Ostreid herpesvirus OsHV-1[J].Biology Open,2018,7(2):bio028134.
[35]MENG J, ZHU Q H, ZHANG L L, et al. Genome and transcriptome analyses provide insight into the euryhaline adaptation mechanism of Crassostrea gigas[J].PLoS One,2013,8(3):e58563.
[36]CHEN D W, ZHANG M. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)[J].Food Chemistry,2007,104(3):1200-1205.
[37]刘亚.近江牡蛎(Ostrea rivularis)肉酶解过程中风味成分的变化与特性分析[D].北京:中国科学院大学,2013.
[38]赵淑侠,刘长权,孔繁刚,等.甜菜碱的功能及其应用[J].养殖技术顾问,2009(2):44.
[39]DE VOOYS C G N, GEENEVASEN J A J. Biosynthesis and role in osmoregulation of glycine-betaine in the Mediterranean mussel Mytilus galloprovincialis LMK[J].Comparative Biochemistry and Physiology Part B:Biochemistry and Molecular Biology,2002,132(2):409-414.
[40]AQUILANI R, LA ROVERE M T, CORBELLINI D, et al. Plasma amino acid abnormalities in chronic heart failure. Mechanisms, potential risks and targets in human myocardium metabolism[J].Nutrients,2017,9(11):1251.
[41]SCHULLER-LEVIS G B, PARK E. Taurine:new implications for an old amino acid[J].FEMS Microbiology Letters,2003,226(2):195-202.
[42]谭乐义,章超桦,薛长湖,等.牛磺酸的生物活性及其在海洋生物中的分布[J].湛江海洋大学学报,2000,20(3):75-79.
[43]高加龙,章超桦,邱伟佳,等.南海不同产地近江牡蛎中牛磺酸含量检测[J].食品科学,2013,34(10):164-168.
[44]HOSOI M, KUBOTA S, TOYOHARA M, et al. Effect of salinity change on free amino acid content in Pacific oyster[J].Fisheries Science,2003,69(2):395-400.
[45]ABAD M, RUIZ C, MARTINEZ D, et al. Seasonal variations of lipid classes and fatty acids in flat oyster, Ostrea edulis, from San Cibran (Galicia, Spain)[J].Comparative Biochemistry and Physiology Part C:Pharmacology, Toxicology and Endocrinology,1995,110(2):109-118.
[46]佟蕾,朱蓓薇,周大勇,等.牡蛎脂质的超临界CO2萃取及气相色谱—质谱分析[J].大连工业大学学报,2011,30(4):242-245.
[47]李旭东,彭吉星,吴海燕,等.潮间带和潮下带乳山牡蛎脂肪酸月际变化特征[J].食品安全质量检测学报,2020,11(10):3092-3099.
[48]QIN Y P, ZHANG Y H, MA H T, et al. Comparison of the biochemical composition and nutritional quality between diploid and triploid Hong Kong oysters, Crassostrea hongkongensis[J].Frontiers in Physiology,2018,9:1674.
[49]DAGORN F, COUZINET-MOSSION A, KENDEL M, et al. Exploitable lipids and fatty acids in the invasive oyster Crassostrea gigas on the French Atlantic coast[J].Marine Drugs,2016,14(6):104.
[50]LIU Y F, WU Z X, ZHANG J, et al. Seasonal variation of lipid profile of oyster Crassostrea talienwhanensis from the Yellow Sea area[J].Journal of Aquatic Food Product Technology,2020,29(4):360-372.
[51]LI H, SONG Y, ZHANG H W, et al. Comparative lipid profile of four edible shellfishes by UPLC-Triple TOF-MS/MS[J].Food Chemistry,2020,310:125947. |
| [1] |
贾真，佘智彩，彭业韶，冯彪，亢振军，杨斌，喻达辉. 香港牡蛎不同育肥方式的育肥效果[J]. 水产科学, 2019, 38(4): 514-520. |
| [2] |
胡宗福，任绍杰，牛化欣，于建华，常杰，李树国. 牡蛎疱疹病毒流行病学及其防控研究进展[J]. 水产科学, 2018, 37(5): 714-720. |
| [3] |
阎光宇，孙继鹏，易瑞灶，苏永全. 褶牡蛎金属硫蛋白基因的克隆及组织表达分析[J]. 水产科学, 2017, 36(5): 634-641. |
| [4] |
李保民,张敏,蔡清武,苏溪阳. 不同修复方式下养殖池塘底质营养物质的迁移特征[J]. , 2017, 36(1): 72-77. |
| [5] |
田雅清,郑华,林捷,陈植开,李淑莹,王艳芳. 近江牡蛎的超声波辅助自溶及酶解条件研究[J]. , 2015, (7): 438-443. |
| [6] |
梁建光,白雪峰,巩淇,付正阳,孙蕾,王宜艳. 汞对太平洋牡蛎早期发育阶段三种防御相关酶活力的影响[J]. , 2014, (1): 35-39. |
| [7] |
李石磊,常亚青,宋坚,王庆志,付成东,李大成,刘忠颖,杨慧花. 北方海区单体牡蛎分段式养殖方法研究[J]. , 2013, 32(4): 201-204. |
| [8] |
高瑞昌,苏丽,黄星奕,袁丽,马海乐. 水产品风味物质的研究进展[J]. , 2013, 32(1): 59-62. |
| [9] |
李杰,雷驰宙,陈伟洲. 南澳贝藻混养互利机制的初步研究[J]. , 2012, 31(8): 449-453. |
| [10] |
柴迎,王春德. 17β-雌二醇对牡蛎性腺发育中P450基因表达的影响[J]. , 2012, 31(6): 339-345. |
| [11] |
陈丽,周琴,蔡晓庆,谭琪,鲁加峰,杨俊,王明艳. 响应面法同步优化褶牡蛎中蛋白和多糖提取工艺[J]. , 2012, 31(12): 713-718. |
| [12] |
张观科,刘红英,齐凤生. 生物保鲜对牡蛎冷藏保鲜效果的研究[J]. , 2012, 31(10): 611-615. |
| [13] |
苗建银,赵海培,李超柱,陈艳辉,方怀义. 牡蛎壳的开发利用[J]. , 2011, 30(6): 369-372. |
| [14] |
Antonio Galan,张威,苏秀榕,李太武. 浒苔和龙须菜营养成分的研究[J]. , 2010, 29(6): 329-333. |
| [15] |
孙敬锋,毕相东,吴信忠. 间接ELISA技术检测近江牡蛎病原-类立克次体[J]. , 2009, 28(1): 8-10. |
|
|
|
|
2022, Vol. 41 
