| 裂片石莼营养价值的评价及其多糖制备的初步研究 |
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| 引用本文： | 叶方方,吴后波,向文洲,吴华莲,戴世鲲,贾其坤,陈灿坤.裂片石莼营养价值的评价及其多糖制备的初步研究[J].海洋科学,2015,39(3):33-41. |
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| 作者姓名： | 叶方方 吴后波 向文洲 吴华莲 戴世鲲 贾其坤 陈灿坤 |
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| 作者单位： | 中国科学院 南海海洋研究所, 中国科学院 热带海洋生物资源与生态重点实验室；中国科学院大学,中国科学院 南海海洋研究所, 中国科学院 热带海洋生物资源与生态重点实验室,中国科学院 南海海洋研究所, 中国科学院 热带海洋生物资源与生态重点实验室,中国科学院 南海海洋研究所, 中国科学院 热带海洋生物资源与生态重点实验室,中国科学院 南海海洋研究所, 中国科学院 热带海洋生物资源与生态重点实验室,中国科学院 南海海洋研究所, 中国科学院 热带海洋生物资源与生态重点实验室；中国科学院大学,福建海兴保健食品有限公司 |
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| 基金项目： | 海洋公益项目(No.201305018-3)；国家科技计划项目(No.2013BAD10B04-1)；广东海洋渔业推广专项(A201101I04) |
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| 摘 要： | 对采自福建的野生裂片石莼(Ulva fasciata)进行了分类学鉴定和营养价值评估;采用微波加热新方法,进一步研究了裂片石莼多糖提取工艺。研究结果表明,裂片石莼的总糖、粗蛋白质、总氨基酸和总脂含量分别为34.38%、27.60%、25.20%、11.70%;其必需氨基酸含量为10.0%,氨基酸比值系数分(SRC)=79.77;裂片石莼的重金属元素含量达到国家海藻制品的限量标准。研究结果还表明,通过正交实验优化微波加热提取工艺,与传统加热提取工艺相比,裂片石莼多糖的得率提高了21.35%,而耗能降低了58.51%。
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| 关 键 词： | 大型海藻 裂片石莼(Ulva fasciata) 分子鉴定 营养组分 正交实验优化 |
| 收稿时间： | 2014/3/20 0:00:00 |
| 修稿时间： | 2014/5/22 0:00:00 |
Nutritional evaluation of Ulva fasciata and polysaccharide extraction from U. fasciata |
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| YE Fang-fang;WU Hou-bo;XIANG Wen-zhou;WU Hua-lian;DAI Shi-kun;JIA Qi-kun;CHEN Can-kun.Nutritional evaluation of Ulva fasciata and polysaccharide extraction from U. fasciata[J].Marine Sciences,2015,39(3):33-41. |
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| Authors: | YE Fang-fang;WU Hou-bo;XIANG Wen-zhou;WU Hua-lian;DAI Shi-kun;JIA Qi-kun;CHEN Can-kun |
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| Institution: | YE Fang-fang;WU Hou-bo;XIANG Wen-zhou;WU Hua-lian;DAI Shi-kun;JIA Qi-kun;CHEN Can-kun;Key Laboratory of Tropical Marine Bio-resources and Ecology, South China Sea Institute of Oceanology,Chinese Academy of Sciences;University of Chinese Academy of Sciences;Fujian Haixing Health Food Co., Ltd; |
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| Abstract: | Seaweeds, as an excellent raw material for renewable energy, feed, nutritional health food, cosmetics and pharmaceutical products, possess numerous advantages such as fast growth, high yield, rich in nutrition, and no acquisition of arable land. Ulva fasciata is very rich in Southern China, butfew studies onits nutritional value and polysaccharide extractionhave been reported in China. Taxonomic identification and nutritional value on the U. fasMarine Sciences / Vol. 39, No. 3 / 2015 41 ciata collected from Fujian Province, and a new approach toimprove the polysaccharide extraction by microwave heating were carried out in this study. The results showed that (i) U. fasciata consists of 34.8% the total sugars, 27.6% protein, 25.2% amino acids and 27.6% fatty acids; (ii) the content of essential amino acids and score of ratio coefficient of amino acids (SRC) in U. fasciata are 10.1% and 79.77 respectively; (iii) it was proved that the heavy metals contents in U. fasciata meet the requirement of the national standard of seaweed products. Meanwhile, compared with the traditional heating extraction process, the polysaccharide yield of U. fasciata was enhanced by 21.35%, and the energy consumption was lowered by 58.51% through the orthogonal experiment optimization of polysaccharide extractionusing microwave heating. All the above results revealed that U. fasciata as a macroalga with high nutritional value, is expected to become an excellent prospective raw material for food, nutraceutical, feed and other bioproducts. |
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| Keywords: | Large algae Ulva fasciata Molecular identification Nutritional components orthogonal experiment optimization |
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