Ananthan G, Karthikeyan M M, Selva Prabhu A, Raghunathan C
Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai-608 502, Tamil Nadu, India.
Asian Pac J Trop Biomed. 2012 Oct;2(10):793-7. doi: 10.1016/S2221-1691(12)60231-7.
To investigate the seasonal fluctuations of the proximate composition of the ascidians muscle.
The moisture content was estimated by drying 1 g of fresh tissue at a constant temperature at 105 °C for 24 h.The loss of weight was taken as moisture content. The total protein was estimated using the Biuret method. The total carbohydrate in dried sample was estimated spectrophotometrically following the phenol- sulphuric acid method. The lipid in the dried sample tissue was gravimetrically estimated following the chloroform-methanol mixture method. Ash content was determined gravimetrically by incinerating 1 g dried sample in muffle furnace at about 550 °C for 6 h and results are expressed in percentage.
It was found very difficult to compare the monthly variations, as all the ten species, exhibited wide fluctuations in their proximate compositions. For the sake of convenience, average seasonal values were calculated by summing the monthly values.
The proximate composition of the 10 commonly available ascidians showed high nutritive value and hence these groups especially solitary ascidians can be recommended for human consumption in terms of pickles, soup, curry and others after ensuring the safety of consumers.
研究海鞘肌肉的近似成分的季节性波动。
通过在105°C恒温下干燥1克新鲜组织24小时来估算水分含量。重量损失即为水分含量。使用双缩脲法估算总蛋白。按照苯酚 - 硫酸法用分光光度法估算干燥样品中的总碳水化合物。按照氯仿 - 甲醇混合法用重量法估算干燥样品组织中的脂质。通过在马弗炉中于约550°C下焚烧1克干燥样品6小时，用重量法测定灰分含量，结果以百分比表示。
发现很难比较月度变化，因为所有十个物种的近似成分都有很大波动。为方便起见，通过将月度值相加来计算平均季节值。
10种常见海鞘的近似成分显示出高营养价值，因此在确保消费者安全后，这些种类尤其是独居海鞘可以推荐用于制作泡菜、汤、咖喱等供人类食用。
