荣成沿海海黍子的营养成分分析与营养学评价
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摘要
测定并分析了山东荣成沿海海黍子(Sargassum kjellmaniamum)中营养成分组成及含量。结果显示:海黍子粗蛋白含量为9.92g/100g,粗脂肪含量为7.61g/100g,碳水化合物含量为58.75g/100g,灰分含量为23.72g/100g;海黍子中测出17种氨基酸(未测色氨酸),其中人体必需氨基酸7种(占氨基酸总量的22.55%),必需氨基酸组成基本符合FAO/WHO标准;主要限制氨基酸为赖氨酸、亮氨酸、异亮氨酸;鲜味氨基酸占氨基酸总量的49.37%。结果表明,海黍子具有很高的食用价值与保健作用。
Nutritional components of Sargassum kjellmaniamum along the coast of Rongcheng were analyzed with routine methods.The results showed that contents of crude protein,crude fat,carbohydrate and ash from absolute-dried sample were 9.92,7.61,58.75g/100 g and 23.72g/100 g,respectively.Except tryptophan,17 kinds of amino acids were detected fromSargassum kjellmaniamum which include 7kinds of essential amino acids for human body(22.55% of the total amino acids).Composition of essential amino acids basically conforms to the FAO/WHO standard.The main limiting amino acids of Sargassum kjellmaniamum were lysine,leucine,isoleucine.The umami amino acids accounted for 49.37% of the total amino acids.The results showed that Sargassum kjellmaniamum had a high consumption value and health effects.
Nutritional components of Sargassum kjellmaniamum along the coast of Rongcheng were analyzed with routine methods.The results showed that contents of crude protein,crude fat,carbohydrate and ash from absolute-dried sample were 9.92,7.61,58.75g/100 g and 23.72g/100 g,respectively.Except tryptophan,17 kinds of amino acids were detected fromSargassum kjellmaniamum which include 7kinds of essential amino acids for human body(22.55% of the total amino acids).Composition of essential amino acids basically conforms to the FAO/WHO standard.The main limiting amino acids of Sargassum kjellmaniamum were lysine,leucine,isoleucine.The umami amino acids accounted for 49.37% of the total amino acids.The results showed that Sargassum kjellmaniamum had a high consumption value and health effects.
引文
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[3]GB/T6438-92,饲料中粗灰分的测定[S].
[4]GB/T6432-94,饲料中粗蛋白测定方法[S].
[5]GB/T5009.6-2003,食品中脂肪的测定[S].
[6]杨月欣,王光亚.实用食品营养成分分析手册[M].北京:中国轻工业出版社,2002:41~47,84~85.
[7]宁正祥.食品成分分析手册[M].北京:中国轻工业出版社,1998:117~119,186~188.
[8]FAO.Energy and protein requirements[S].Rome:FAO Nutrition Meeting Report Series,1973:40~72.
[9]中国预防医学科学院营养与食品卫生研究所.食物成分表(全国代表值)[M].北京:人民卫生出版社,1991:30~82.
[10]陶平,徐庆陵,姚俊刚,等.大连沿海13种食用海藻的营养组成分析[J].辽宁师范大学学报(自然科学版),2001,24(4):406~410.
[11]陶平,贺凤伟.大连沿海3种大型速生海藻的营养组成分析[J].中国水产科学,2001,7(4):60~63.
[12]吴海歌,于超,姚子昂,等.鼠尾藻营养成分分析[J].大连大学学报,2008,29(3):84~85,93.