食品与发酵工业 >

2024 , Vol. 50 >Issue 6: 208 - 214

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034539

研究报告

野生刺枝紫菜(Pyropia acanthophora)的营养成分分析与评价

  • 姚坤志 ,
  • 黄雪颖 ,
  • 李峰 ,
  • 何林文 ,
  • 许强
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  • 1(海南大学 海洋生物与水产学院,海南 海口,570228)
    2(南海海洋资源利用国家重点实验室,海南 海口,570228)
第一作者:硕士研究生(何林文副研究员为通信作者, E-mail:helinwen07@163.com)

收稿日期: 2022-12-06

  修回日期: 2023-02-27

  网络出版日期: 2024-04-17

基金资助

海南省面上基金(420MS014);海南大学科研启动基金(KYQD(ZR)20059)

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Nutrition analysis and evaluation of Pyropia acanthophora

  • YAO Kunzhi ,
  • HUANG Xueying ,
  • LI Feng ,
  • HE Linwen ,
  • XU Qiang
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  • 1(School of Marine Biology and fisheries, Hainan University, Haikou 570228, China)
    2(State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou 570228, China)

Received date: 2022-12-06

  Revised date: 2023-02-27

  Online published: 2024-04-17

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摘要

为探究、评价海南野生刺枝紫菜(Pyropia acanthophora)的营养和开发利用价值,该研究测定了刺枝紫菜与人工养殖条斑紫菜(Pyropia yezoensis)中的基本营养成分、氨基酸和脂肪酸组成及含量,比较分析、评价了刺枝紫菜和条斑紫菜的营养价值。结果显示,刺枝紫菜基本营养成分中蛋白质、脂肪、灰分、粗纤维、总碳水化合物的含量分别为21.7%、0.2%、12.2%、2.7%、55.9%(质量分数)。条斑紫菜基本营养成分中蛋白质、脂肪、灰分、粗纤维、总碳水化合物的含量分别为46.2%、0.6%、8.6%、3.5%、39.3%(质量分数)。刺枝紫菜共检测出20种脂肪酸,单不饱和脂肪酸、多不饱和脂肪酸、饱和酸和脂肪酸含量分别为0.99%、1.47%、3.2%、5.66%(质量分数)。条斑紫菜共检测出19种脂肪酸,单不饱和脂肪酸、多不饱和脂肪酸、饱和酸和脂肪酸含量分别为0.32%、3.10%、1.53%和4.95%(质量分数)。该研究中2种紫菜均检测出16种氨基酸,其中含有7种人体必需氨基酸,刺枝紫菜中氨基酸含量为20.0%,条斑紫菜中氨基酸含量为41.1%。研究表明,刺枝紫菜是一种由高含量蛋白、氨基酸与丰富脂肪酸组成的低脂肪、低纤维和低能量的优质海藻食品,具有很高的营养价值、开发利用价值及商业前景。

关键词： 刺枝紫菜; 基本营养成分; 氨基酸; 脂肪酸; 价值评价

本文引用格式

姚坤志 , 黄雪颖 , 李峰 , 何林文 , 许强 . 野生刺枝紫菜(Pyropia acanthophora)的营养成分分析与评价[J]. 食品与发酵工业, 2024 , 50(6) : 208 -214 . DOI: 10.13995/j.cnki.11-1802/ts.034539

Abstract

To evaluate the nutrition and development value of Pyropia acanthophora from Hainan, this study compared the basic nutrients, amino acids, and fatty acids of Py.acanthophora and artificial cultured Py.yezoensis.Results showed that the mass fractions of protein, fat, ash, crude fiber, and total carbohydrate of Py.acanthophora were 21.7%, 0.2%, 12.2%, 2.7%, and 55.9%, respectively.The mass fractions of protein, fat, ash, crude fiber, and total carbohydrate of Py.yezoensis were 46.2%, 0.6%, 8.6%, 3.5%, and 39.3%, respectively.A total of 20 kinds of fatty acids were detected in Py.acanthophora and the mass fractions of monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, and fatty acids were 0.99%, 1.47%, 3.2%, and 5.66%, respectively.19 kinds of fatty acids were detected from Py.yezoensis and the mass fractions of monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, and total fatty acids were 0.32%, 3.10%, 1.53%, and 4.95%, respectively.This study detected 16 kinds of amino acids in both kinds of laver, including seven essential amino acids for the human body.The total amount of amino acids in Py.acanthophora was 20.0% and that in Py.yezoensis was 41.1%.Results showed that Py.acanthophora was a kind of high-quality seaweed food with high protein, rich amino acids and fatty acids, low fat, low fiber, and low energy.It has high nutritional value, development and utilization value and commercial prospect.

Key words： Pyropia acanthophora; basic nutrients; amino acid; fatty acid; value evaluation

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