卤虫作为新食品原料的可行性分析  

Feasibility Analysis of Artemia as New Food Ingredients

作　　者：姜晓东 王颖 张帅中 李红艳 仲晨 王友红 JIANG Xiaodong;WANG Ying;ZHANG Shuaizhong;LI Hongyan;ZHONG Chen;WANG Youhong(Marine Science Research Institute of Shandong Province,Qingdao 266104,Shandong,China;Qingdao Aquatic Organisms Quality Evaluation and Utilization Engineering Research Center,Qingdao 266104,Shandong,China)

机构地区：[1]山东省海洋科学研究院,山东青岛266104 [2]青岛市水产生物品质评价与利用工程研究中心,山东青岛266104

出　　处：《食品研究与开发》2025年第7期203-209,共7页Food Research and Development

基　　金：国家重点研发计划项目(2024YFD2401604);青岛市关键技术攻关及产业化示范类项目(24-1-3-hygg-25-hy);山东省虾蟹产业技术体系建设任务项目(SDAIT-13-01)。

摘　　要：卤虫(Artemia)因其营养价值高、休眠卵储存和孵化方便等原因,成为鱼类和甲壳类幼体理想的开口饵料,广泛应用于水产育苗和养殖领域。此外,卤虫也可作为食品原料,其蛋白质含量丰富,富含不饱和脂肪酸等营养物质,在全球多地有饮食传统。然而,卤虫目前暂未列入新食品原料目录,其作为食品原料的应用受到限制。为进一步挖掘卤虫在食品领域的开发潜力,研判其作为新食品原料的可行性,该文采用文献分析法、演绎分析法等方法,综述卤虫在营养价值、食用安全性和品系特性等方面的研究进展,总结分析卤虫作为新食品原料的可行性,并展望卤虫在食品领域的研究前景,以期为卤虫资源在食品领域的进一步开发利用提供参考。Artemia,due to its high nutritional value and the convenience of storing and hatching dormant eggs,serves as an ideal first feed for fish and crustacean larvae and has been widely used in aquatic seedling and aquaculture fields.In addition,Artemia is utilized as a food ingredient,with rich protein content,unsaturated fatty acids,and other nutrients and is widely consumed in various regions worldwide.However,Artemia is not currently included in the regulatory list of new food ingredients,which restricts their application as a food resource.To further explore the application potential of Artemia in the food industry and evaluate its feasibility as a new food ingredient,this study employed methods such as literature review and deductive analysis.Research progress on Artemia was reviewed,with a focus on its nutritional value,safety for consumption,and strain-specific characteristics.The feasibility of Artemia as a new food ingredient was analyzed,and its future applications in the food industry were discussed,aiming to provide a reference for the further development and utilization of Artemia resources in the food industry.

关 键 词：卤虫 新食品原料 食品资源 可行性 营养价值 食用安全性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]