西双版纳几种食用藻的营养分析  

Nutrition analysis about several edible algae in Xishuangbanna

作　　者：方利英[1] 刘宏茂[1] 许又凯[1] 

机构地区：[1]中国科学院西双版纳热带植物园

出　　处：《食品科技》2006年第7期277-279,共3页Food Science and Technology

摘　　要：以螺旋藻和紫菜作为参照对西双版纳几种食用藻类(刚毛藻、水绵、鱼子菜)的矿物质元素和氨基酸作了分析和测定。结果表明,西双版纳地区食用藻类矿物元素丰富,Mn在所有样品中含量都非常高,矿物质含量刚毛藻类>紫菜>鱼子菜>螺旋藻>水绵类;各藻的总氨基酸含量略低于螺旋藻而大于等于紫菜,刚毛藻和水绵的必需氨基酸含量高于螺旋藻和紫菜;各样品鲜味氨基酸百分比差异不大(39.62%～43.99%)。西双版纳地区食用藻类矿物质营养丰富,氨基酸组成合理,完全可以满足人们对营养的需求和对口感的满足,而且资源丰富,是潜在的良好食品或饲料资源。Analyse the mineral elements and animal acids of several edible algae： three kinds of Cladophora, two kinds of Spirogyra and a sort of Lemanea in Xishuangbanna compared with Spirulina and Porphra. The results show that there are plenty of mineral elements in those edible algae, and the Mn element is the most abundant of all. The order of mineral elements which algae contain is as follows： Cladophora〉Porphra〉 Lemanea〉Spirulina〉Spirogyra. The contents of total amino acids are between Spirulina and Porphra. The contents of essential amino acids in Cladophora and Spirogyra are higher than that of Spirulina and Porphra. The contents of fresh taste amino acids are distributed from 39.62% to 43.99%. The conclusion includes that those edible algae in Xishuangbanna are all abundant of mineral elements, and the components of amino acids are reasonable. They can satisfy both nutrition requirement and taste need. Considered there are plenty of resources, they are latent good resources for food and feed.

关 键 词：食用淡水藻 刚毛藻 水绵 鱼子菜 矿物元素 

分 类 号：R151.3[医药卫生—营养与食品卫生学]