野生与室内培养的葛仙米营养成分比较分析研究

食品科学 ›› 2005, Vol. 26 ›› Issue (6): 238-241.

野生与室内培养的葛仙米营养成分比较分析研究

汪兴平, 谢笔钧, 莫开菊, 程超, 陈德文

华中农业大学食品科技学院，湖北民族学院生物科学与技术学院

出版日期:2005-06-15 发布日期:2011-09-19

Study on Nutrtients Comparsion and Discusson between the Wild and Cultivated-indoor Species of the Nostoc sphaeroides

WANG Xing-Ping, XIE Bi-Jun, MO Kai-Ju, CHENG Chao, CHEN De-Wen

1.College of Food Science, Huazhong Agricultural University; 2.School of Biologi- cal Science and Technology, Hubei Institute for Nationalities

Online:2005-06-15 Published:2011-09-19

摘要/Abstract

摘要： 目的:对野生与室内培养的葛仙米营养成分比较分析研究,为进一步开发利用葛仙米资源提供依据。方法:分别采用常规分析法、HPLC法、GC法、荧光分析法等方法对野生葛仙米及室内培养的葛仙米的营养成分进行了测定,并比较了两者之间的差异。结果:发现二者在常规成分如粗蛋白、脂肪、碳水化合物、粗灰分、果胶含量差异不大,脂肪酸都以中链脂肪酸为主,氨基酸的组成相同,但是室内培养的葛仙米的脂肪酸、β-胡萝卜素含量略低于野生葛仙米,B族维生素含量却高于野生葛仙米,氨基酸含量呈现不规则的变化。结论:室内培养的葛仙米具有一定的发展前景。

关键词: 葛仙米, 营养, 成分

Abstract: Objective: The nutrtients of the wild and cultivated-indoor Nostoc sphaeroides were compared and discussed,so as to provide basis for exploiting the Nostoc sphaeroides resources. Methods:Using routine analysis, HPLC, GC and flurescene spectrometry,the nutrtient of the wild and cultivated-inar Nostoc sphaeroides were assayed, as well as the differences between them were compared.Results:The contents of the routine compounds of them such as protein, fats, carbohydrates, ash and pectine had little difference while the fatty acid was mainly composed by middle-chain and the composition of amino acids was the same, but the contents of fatty acid andβ-Carotene of cultivated-indoor were less than those of the wild. Vitamine B was just on the contrary, while the amino acids contents changed unregularly. Conclusions:The cultivated-inar Nostoc sphaeroides has some prospect for development.

Key words: Nostoc sphaeroides, nutrtion, comparsion

汪兴平, 谢笔钧, 莫开菊, 程超, 陈德文. 野生与室内培养的葛仙米营养成分比较分析研究[J]. 食品科学, 2005, 26(6): 238-241.

WANG Xing-Ping, XIE Bi-Jun, MO Kai-Ju, CHENG Chao, CHEN De-Wen. Study on Nutrtients Comparsion and Discusson between the Wild and Cultivated-indoor Species of the Nostoc sphaeroides[J]. FOOD SCIENCE, 2005, 26(6): 238-241.

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