红海榄果实中氨基酸和微量元素分析研究  

Study of the amino acids and trace elements come from the gains of the mangrove plant Rhizophora stylosa

作　　者：宋文东[1] 林海生[1] 郭先霞[2] 颜建斌[3] 奚旦立[4] 

机构地区：[1]广东海洋大学理学院,湛江524088 [2]广东海洋大学农学院,湛江524088 [3]广东海洋大学食品科技学院,湛江524088 [4]东华大学环境科学与工程学院,上海200051

出　　处：《食品科技》2008年第10期61-64,共4页Food Science and Technology

基　　金：广东省自然科学基金项目(06029124)

摘　　要：采用离子色谱-积分脉冲安培法和等离子发射光谱法,分析测定了红树植物红海榄Rhizophora stylosa果实中氨基酸和微量元素的成分及含量。结果表明,在果实提取液中含有13种氨基酸,其中6种为人体的必需氨基酸,占氨基酸总量的46.15%,7种为非必需氨基酸;13种微量元素,分别为Al、As、Ba、Cd、Cr、Cu、Fe、Mn、Ni、Pb、Sr、Ti、Zn。The amino acids and trace elements from the gains of the mangrove plant Rhizophora stylosa were studied by HPIC- IPAD and ICP-AES respectively. The result showed that the gains contained 13 amino acids, including 6 essential amino acids amounting to 46.15% of the total amino acids. The gains also contained 13 trace elements as Al, As, Ba, Cd, Cr, Cu, Fe, Mn, Ni, Pb, Sr, Ti, Zn.

关 键 词：红海榄果实 氨基酸 微量元素 HPIC-IPAD 等离子发射光谱法 

分 类 号：Q949.761.7[生物学—植物学] S963.16[农业科学—水产养殖]