Food and Fermentation Industries >

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

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

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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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

Cite this article

YAO Kunzhi , HUANG Xueying , LI Feng , HE Linwen , XU Qiang . Nutrition analysis and evaluation of Pyropia acanthophora[J]. Food and Fermentation Industries, 2024 , 50(6) : 208 -214 . DOI: 10.13995/j.cnki.11-1802/ts.034539

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