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《Periodical of Ocean University of China》 2011-S1
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Analysis of the Nutritional Components of Loligo japonica

LIU Yu-Feng,MAO Yang,WANG Yuan-Hong,LV Zhi-Hua(College of Medicine and Pharmacy,Ocean University of China,Qingdao 266003,China)  
The main nutritional components of Loligo japonica were determined with the nation standard methods and some other instrumental analysis methods.The results showed that the crude protein,crude fat,the moisture and ash contents were 9.29%,1.43%,85.82%,and 1.79%,respectively.The content of total amino acids was 55.09%,among which 8 kinds of essential amino acids accounted for 44.46%,essential amino acids and non-essential amino acid ratio 0.80.The sum of polyunsaturated fatty acid DHA,EPA,ARA and LA accounted for 24.94% of the total fatty acids.Loligo japonica was rich of many kinds of inorganic elements such as Mg,P,Ca and Zn.It is a kind of sea product with great nutritional value,which has low content of crude fat and high content of protein and essential amino acids.
【CateGory Index】: R151
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