食品科学

• 成分分析 • 上一篇    下一篇

食用海带品系营养成分分析与评价

姚海芹,王飞久,刘福利,梁洲瑞,汪文俊,孙修涛,李晓蕾   

  1. 1.上海海洋大学水产与生命学院,上海 201306;
    2.农业部海洋渔业可持续发展重点实验室,中国水产科学研究院黄海水产研究所,山东 青岛 266071
  • 出版日期:2016-06-25 发布日期:2016-06-29
  • 通讯作者: 王飞久
  • 基金资助:

    国家高技术研究发展计划(863计划)项目(2012AA10A406);山东省科技发展计划项目(2013GGF01028;2013GHY11505);
    山东省农业良种工程项目(抗逆功能性海带种质的基因开发与利用);国家自然科学基金青年科学基金项目(41306176)

Chemical Analysis and Nutritional Assessment of New Varieties of Saccharina japonica

YAO Haiqin, WANG Feijiu, LIU Fuli, LIANG Zhourui, WANG Wenjun, SUN Xiutao, LI Xiaolei   

  1. 1. College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China;
    2. Key Laboratory of Sustainable Development of Marine Fisheries, Ministry of Agriculture, Yellow Sea Fisheries Research Institute,
    Chinese Academy of Fishery Sciences, Qingdao 266071, China
  • Online:2016-06-25 Published:2016-06-29
  • Contact: WANG Feijiu

摘要:

对“海天1号”、“海天2号”和“海天3号”3 种食用海带新品系及厚叶海带的营养成分进行分析。结果表明:除灰分外,海带基本营养成分中粗蛋白、褐藻胶、甘露醇含量较高。“海天1号”和“海天2号”海带的粗蛋白含量最高,均为10.7%。“海天3号”海带的粗脂肪含量最少,为0.3%;“海天1号”海带的碘和褐藻胶含量最高,分别为0.47%和28.2%;“海天3号”海带的甘露醇含量最高,为15.1%。氨基酸成分分析表明几种海带的总氨基酸含量在5%~7%之间,必需氨基酸占总氨基酸的30%~40%。矿物质元素中含量较多的是Ca、Mg和Fe等元素。

关键词: 海带, 营养成分, 氨基酸, 营养学评价

Abstract:

The nutritional compositions of 3 new varieties of Saccharina japonica, “Haitian No. 1”, “Haitian No. 2”, and
“Haitian No. 3”, as well as Kjellmaniella crassifolia were analyzed. The results indicated that the contents of proximate
composition except for ash, such as crude protein, alginate and mannitol, were higher in Saccharina japonica. The contents
of crude protein in both “Haitian No. 1” and “Haitian No. 2” were the highest (10.7%). The content of crude fat (0.3%)
in “Haitian No. 3” was the lowest, and the content of mannitol (15.1%) in “Haitian No. 3” was the highest. The contents
of iodine (0.47%) and alginate (28.2%) in “Haitian No. 1” were the highest among 4 algae. The amino acid composition
showed that the contents of total amino acids in all the 4 algae were 5%–7%, and the contents of essential amino acids
accounted for 30%–40% of the total amino acids (EAA/TAA ratio). Calcium, magnesium and iron were more abundant than
other tested mineral elements.

Key words: Saccharina japonica, nutritional composition, amino acid, nutritional assessment

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