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菊花心江蓠(Gracilaria lichevoides)营养成分分析及评价
引用本文:张秀梅,孙灵毅,贺加贝,王爱敏,刘燕英.菊花心江蓠(Gracilaria lichevoides)营养成分分析及评价[J].河北渔业,2020(3):5-7,33.
作者姓名:张秀梅  孙灵毅  贺加贝  王爱敏  刘燕英
作者单位:烟台市海洋经济研究院,山东 烟台,264003,烟台大学海洋学院,山东 烟台,264003
基金项目:山东省海洋与渔业科技创新计划项目
摘    要:利用氨基酸分析仪、气相色谱和电感耦合等离子体发射光谱技术分析菊花心江蓠(Gracilaria lichevoides)的氨基酸、脂肪酸、矿物质等主要营养成分及构成比例。结果表明,菊花心江蓠中的主要成分是粗纤维和粗蛋白质,分别占藻体的5.4%和13.8%;含有18种氨基酸,氨基酸总量(TAA)为13.5%,必需氨基酸(EAA)占总氨基酸(TAA)的35.5%;从菊花心江蓠中分析出4种脂肪酸,其中不饱和脂肪酸占脂肪酸总量的59.7%,特别是16碳和18碳脂肪酸比较丰富;矿物质含量丰富,尤其是Ca、Mg、K、P、Na、Fe等。因此,菊花心江蓠可作为人类和动物一种高膳食纤维、高蛋白、低脂肪,富含矿物质元素的天然理想食源。

关 键 词:菊花心江蓠(Gracilaria  lichevoides)  氨基酸  营养学分析

The nutritional analysis and evaluation of Gracilaria lichevoides
ZHANG Xiu mei,TUN Ling yi,HE Jia bei,WANG Ai min,LIU Yan ying.The nutritional analysis and evaluation of Gracilaria lichevoides[J].Hebei Fisheries,2020(3):5-7,33.
Authors:ZHANG Xiu mei  TUN Ling yi  HE Jia bei  WANG Ai min  LIU Yan ying
Institution:(Yantai Marine Economic Research Institute, Yantai 264003,China;Yantai University, Yantai 264003,China)
Abstract:Amino acid analyzer,gas chromatography and inductively coupled plasma emission spectrometry are used to analyze the main nutritional components and composition ratios of amino acids,fatty acids and minerals in Gracilaria lichevoides.The experimental results show that the main components of Gracilaria lichevoides are crude fiber and crude protein,which account for 5.4%and 13.8%,respectively.Out of Gracilaria lichevoides’18 amino acids,the total amino acid(TAA)is 13.5%,and the essential amino acid(EAA)accounts for 35.5%of the total amino acids(TAA).Four fatty acids were analyzed,while unsaturated fatty acids accounted for 59.7%of the total fatty acids,especially 16-carbon and 18-carbon fatty acids.In addition,the Gracilaria lichevoides is rich in minerals,especially Ca,Mg,K,P,Na,Fe,etc.Therefore,the Gracilaria lichevoides could be a natural and ideal food source for both human and animals for containing high dietary fiber,high protein,low fat,and rich in mineral elements.
Keywords:Gracilaria lichevoides  amino-acid  nutritional analysis
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