摘要
对海南长茎葡萄蕨藻(Caulerpa lentillifera)的主要营养成分、氨基酸组成、脂肪酸组成及矿物质的含量进行分析,并与海带、紫菜、羊栖菜、石莼和龙须菜等五种食用藻比较,进行营养学评价。结果表明,海南长茎葡萄蕨藻的主要成分是粗多糖和粗纤维(58.52%),蛋白质含量14.37%,其氨基酸组成均衡,种类齐全,呈味氨基酸占总氨基酸的47.86%。脂肪含量较低,且多为不饱和脂肪酸,矿物质和维生素含量丰富,其中Na、K、Mg和Ca等含量都较高。因此海南长茎葡萄蕨藻是一种高蛋白、高纤维、低脂肪,且富含矿物质的食用海藻,显示出其良好的应用前景。
The proximate nutrient composition,amino acids,fatty acids,and minerals profiles of Caulerpa lentillifera collected from Hainan were studied,and compared with the other five edible seaweeds,such as Laminaria japonica, Porphyra haitanensis , Hizikia fusiformis , Ulva lactuca L. ,and Gracilaria lemaneiformis , to evaluate their nutritional values. The results revealed that crude polysaccharides and crude fibers in C. lentillifera reached up to 58.52% DW. The crude protein content of C. lentillifera was 14.37% DW,and the composition and kinds of its amino acids were balanced. The content of amino acids for flavor development was 47.86% of total amino acid. In addition,the crude fat content in C. lentillifera was low,and most of its fatty acids were unsaturated fatty acid. Furthermore,minerals and vitamins were rich in C. lentillifera,especially for Na,K,Mg,and Ca. Therefore, C. lentillifera containing high proteins and dietary fibers content,low fat content and richer mineral content, might be the safe and healthy edible seaweed,which showed a good application potential in food industry and feed industry.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第24期356-359,共4页
Science and Technology of Food Industry
基金
海南省科技兴海专项项目(XH201301)
三亚市农业科技创新项目(2012NK17)
三亚市重点实验室项目(L1209)
三亚市专项科研试制项目(2014CZ14)
海南省大学生创新创业训练计划(20130129)
关键词
长茎葡萄蕨藻
营养成分
定量分析
评价
Caulerpa lentillifera
nutrient composition
quantitative analysis
evaluation
作者简介
姜芳燕（1984-），女，博士，副教授，研究方向：热带生物资源开发利用。
通讯作者：黄海（1974-），男，博士，副研究员，研究方向：水产养殖。
