东山湾海水螺旋藻营养成份的分析  

Nutrient compositions of seawater Spirulina in Dongshan Bay

作　　者：廖惠珍[1] 许榕仙[1] 

机构地区：[1]福建医科大学营卫教研室,福州350004

出　　处：《台湾海峡》1998年第A12期175-177,共3页Journal of Oceanography In Taiwan Strait

基　　金：福建省农科教结合1996年度资助!96-03号

摘　　要：本文首次对东山湾海水螺旋藻的营养成份进行较全面检测分析，为其开发利用提供科学依据。结果表明：东山湾海水螺旋藻高蛋白，低脂肪，必需氨基酸模式接近于人体需要，氨基酸评分80分，维生素和矿物质极为丰富。除脂肪外，大部份营养指标远远大于高蛋白食品大豆的含量，尤其突出的是（每100g含量）：β-胡萝卜素84．3mg，钙4100mg，镁2900mg，碘11200μg，也明显地优于淡水螺旋藻，是难得的天然营养资源。The main nutrlent compositions are first analyzed for seawater Spirulina in Dongshan Bay which provldes scientific basis for exploition and use. The results showed that the seawater Spirulina is of high protein, low fat and calories. The essential amino acid (EAA ) pattern approaches the need of human. Amino acid score (AAS) is eighty. The content of vitamins and minerals are very rich- Except for fat, most of nutrient compositions are far higher than soybean which is regarded as traditional high protein food. For examples, the content of calcium, magnesium, lodine (each 100g) is 4 1oomg, 2 900mg,11 200μg respectiely.They are obvious superior compared with freshwater Spirulina. So the seawater SPirulina is an excellent quality nature nutrition source.

关 键 词：螺旋藻 营养成份 海水养殖 东山湾 

分 类 号：S968.4[农业科学—水产养殖]