Detailed Analysis of Lipids in Edible Viscera and Muscles of Cooked Crabs <i>Portunus trituberculatus</i> and <i>Portunus pelagicus</i>

The lipid profiles, including lipid classes, phospholipid (PL) classes, fatty acid (FA) composition, and glycerophospholipid (GP) molecular species, in the two edible parts (edible viscera and muscles) of two species of cooked crabs (<i>Portunus trituberculatus</i> and <i>Portunus pelagicus</i>) were systematically characterized for the first time to reveal their nutritional values. For the muscles, PL (66.84–82.23% of total lipids) was the major component of lipids. While for the edible viscera, triacylglycerol (79.04–96.66% of total lipids) was the dominant lipid class. For all lipid samples, eicosapentaenoic acid (EPA) (3.47–22.02% of total FA) and docosahexaenoic acid (DHA) (7.30–16.52% of total FA) were the predominant FAs. Among PL from the crab muscles, phosphocholine (61.51–63.27 mol%) and phosphoethanolamine (21.58–23.43 mol%) were abundant. About 250 GP molecular species belonging to six classes, including glycerophosphocholine, lysoglycerophosphocholine, glycerophosphoethanolamine, lysoglycerophosphoethanolamine, glycerophosphoserine, and lysoglycerophosphoserine, were identified in crab muscles using direct infusion mass spectrometric method. A majority of the dominant molecular species of GP contained omega-3 polyunsaturated fatty acid, especially EPA and DHA. The useful information obtained in this study makes it possible to use crab lipid for producing higher value-added products for commercial exploitation.本研究首次系统表征了两种蒸煮梭子蟹——三疣梭子蟹（*Portunus trituberculatus*）和远海梭子蟹（*Portunus pelagicus*）的两种可食用部位（可食用内脏与肌肉）的脂质谱，涵盖脂质类别、磷脂（phospholipid, PL）类别、脂肪酸（fatty acid, FA）组成以及甘油磷脂（glycerophospholipid, GP）分子物种，以揭示其营养价值。其中，蟹肉的脂质主要成分为磷脂（PL，占总脂质的66.84%~82.23%）；而可食用内脏的优势脂质类别为三酰甘油（占总脂质的79.04%~96.66%）。所有脂质样本中的主要脂肪酸为二十碳五烯酸（eicosapentaenoic acid, EPA，占总脂肪酸的3.47%~22.02%）与二十二碳六烯酸（docosahexaenoic acid, DHA，占总脂肪酸的7.30%~16.52%）。蟹肉来源的磷脂中，磷脂酰胆碱（61.51%~63.27 mol%）与磷脂酰乙醇胺（21.58%~23.43 mol%）含量丰富。本研究采用直接注入质谱法，在蟹肉中鉴定出约250种隶属于6个类别的甘油磷脂（GP）分子物种，涵盖磷脂酰胆碱、溶血磷脂酰胆碱、磷脂酰乙醇胺、溶血磷脂酰乙醇胺、磷脂酰丝氨酸及溶血磷脂酰丝氨酸。绝大多数优势甘油磷脂分子物种均含有ω-3多不饱和脂肪酸，尤其是EPA与DHA。本研究获得的有效信息为利用蟹源脂质开发高附加值商业化产品提供了可行路径。