| 荣成近岸海域四种褐藻营养成分分析及评价 |
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| 引用本文： | 李晓,王颖,刘天红,李红艳,姜晓东,唐欢欢.荣成近岸海域四种褐藻营养成分分析及评价[J].海洋湖沼通报,2020(4):147-155. |
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| 作者姓名： | 李晓 王颖 刘天红 李红艳 姜晓东 唐欢欢 |
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| 作者单位： | 山东省海洋生物研究院 |
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| 基金项目： | “十三五”海洋经济创新发展示范项目,海洋公益性行业科研专项(201505022-4)资助。 |
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| 摘 要： | 山东省荣成市近岸海域褐藻资源丰富,为系统了解鼠尾藻(Sargassum thunbergii)、海黍子(Saragassumkjellmaniamum)、铜藻(Sargassum horneri)和羊栖菜(Sargassum fusiforme)四种褐藻的营养价值,通过测定其一般营养成分(水分、粗蛋白、粗脂肪、灰分、碳水化合物),氨基酸组成、脂肪酸组成、重金属含量等,对其营养价值进行分析及评价。结果显示:四种海藻一般营养成分以碳水化合物为主,其次为灰分,蛋白质和脂肪。氨基酸种类齐全且人体必需氨基酸质量分数较高,鼠尾藻、海黍子、铜藻和羊栖菜的必需氨基酸占氨基酸总量的比例分别为32.83%、37.35%、30.82%和40.55%,接近FAO/WHO的理想模式;呈味氨基酸占氨基酸总量比例分别为56.38%、51.67%、49.78%和45.07%,使得具有较好的风味,可作为开发海藻调味料的原料;必需氨基酸指数(EAAI)分别为85、71.79、73.38和95.80;脂肪含量低,脂肪酸含量依次为饱和脂肪酸>多不饱和脂肪酸>单不饱和脂肪酸,四种褐藻n-3脂肪酸和n-6脂肪酸的总量分别占脂肪酸总量的27.54%、25.71%、28.68%和27.14%;铅、汞、无机砷和镉的含量均低于相关限量要求。研究表明:海黍子、鼠尾藻、铜藻和羊栖菜高蛋白、低脂肪,氨基酸组成完全,必需氨基酸质量分数较高,呈味氨基酸比例较高,多不饱和脂肪酸占脂肪酸含量比较高,是营养丰富、安全的海洋藻类资源。
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| 关 键 词： | 褐藻 营养成分 重金属 |
An analysis and an evaluation of nutrient composition of four brown algaealong the coast of Rongcheng,Shandong Province |
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| LI Xiao,WANG Ying,LIU Tianhong,LI Hongyan,JIANG Xiaodong,TANG Huanhuan.An analysis and an evaluation of nutrient composition of four brown algaealong the coast of Rongcheng,Shandong Province[J].Transaction of Oceanology and Limnology,2020(4):147-155. |
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| Authors: | LI Xiao WANG Ying LIU Tianhong LI Hongyan JIANG Xiaodong TANG Huanhuan |
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| Institution: | (Marine Biology Institute of Shandong Province,Qingdao 266100,China) |
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| Abstract: | There are abundant resources of brown algae along the coast of Rongcheng,Shandong Province.In order to get the nutritive composition and quality of Sargassum thunbergii,S.kjellmaniamum,S.hornerandS.fusiforme,the nutrient composition of these brown algal species was analyzed.The contents of general nutrient components(moisture,crude protein,crude fat,ash and carbohydrate),amino acids,fatty acids and heavy metals were determined with national standard methods.The results showed thatthe highest general nutrient component was carbohydrate which was followed by ash,crude protein and crude fat in order.The ratio of essential amino acids to total amino acids(EAA/TAA)was close to the predicted with the ideal FAO/WHO model,which was 32.83%in S.thunbergii,37.35%in S.kjellmaniamum,30.82%in S.hornerand 40.55%in S.fusiforme,respectively.The ratio of flavored amino acids to total amino acids(EAA/TAA)was high,which were 56.38%in S.thunbergii,51.67%in S.kjellmaniamum,49.78%in S.hornerand 45.07%in S.fusiforme,respectively,which contributed them good flavors and appropriateness for being used as the raw material of spices.The essential amino acid index(EAAI)was 85,71.79,73.38 and 95.80,respectively.The fat content was low.The content of fatty acid varied and followed an order of saturated fatty acid>polyunsaturated fatty acid>monounsaturated fatty acid.The proportion of n-3 PUFA and n-6 PUFA among the total was 27.54%in S.thunbergii,25.71%in S.kjellmaniamum,28.68%in S.horner and 27.14%in S.fusiforme,respectively.The heavy metal(inorganic arsenic,Cd,Pb,Hg)contents were all lower than the relevant standard.Our findings indicated that these four brown alga contained higher protein and lower fat.Theiramino acid composition was complete,and the proportions of essential amino acid and flavor amino acid were high.Polyunsaturated fatty acids accounted for a high proportion of fatty acids.These four brown algaewere highly nutritious and safe marine resource. |
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| Keywords: | brown algae nutrient composition heavy metal |
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