集美大学学报:自然科学版
集美大學學報:自然科學版
집미대학학보:자연과학판
Journal of Jimei University(Natural Science)
2011年
6期
401-406
,共6页
纪德华%谢潮添%史修周%徐燕%张元
紀德華%謝潮添%史脩週%徐燕%張元
기덕화%사조첨%사수주%서연%장원
野生%坛紫菜%品质%藻胆蛋白%叶绿素%总氨基酸%游离氨基酸
野生%罈紫菜%品質%藻膽蛋白%葉綠素%總氨基痠%遊離氨基痠
야생%단자채%품질%조담단백%협록소%총안기산%유리안기산
wild%Porphyra haitanensis%quality traits%phycobiliprotein%chlorophyll%total amino acid%free amino acid
比较研究了福建沿海8个野生坛紫菜种群的藻胆蛋白、叶绿素、粗蛋白、氨基酸等主要品质指标,结果表明:1)野生坛紫菜种群WP3的藻体在粗蛋白、总藻胆蛋白及叶绿素的含量上均具有较高优势,而WP6的藻体尽管粗蛋白的含量最低,但总藻胆蛋白及叶绿素的含量却最高.2)8个野生坛紫菜种群含有丰富的人体必需氨基酸,其质量比达到52~85 mg/g;且氨基酸组成比例均衡,8种必需氨基酸占氨基酸总量的28.3%~32.4%,正好与联合国粮食与农业组织(FAO)制定的人类必需氨基酸的理想模式(26.2%)相近.3)各野生坛紫菜种群含有丰富的起呈味作用的游离氨基酸,游离氨基酸含量最高的WP3种群(1.879 mg/g)比含量最低的WP5种群(1.325 mg/g)高41.8%;种群WP7所含的游离氨基酸种类最多,达15种.
比較研究瞭福建沿海8箇野生罈紫菜種群的藻膽蛋白、葉綠素、粗蛋白、氨基痠等主要品質指標,結果錶明:1)野生罈紫菜種群WP3的藻體在粗蛋白、總藻膽蛋白及葉綠素的含量上均具有較高優勢,而WP6的藻體儘管粗蛋白的含量最低,但總藻膽蛋白及葉綠素的含量卻最高.2)8箇野生罈紫菜種群含有豐富的人體必需氨基痠,其質量比達到52~85 mg/g;且氨基痠組成比例均衡,8種必需氨基痠佔氨基痠總量的28.3%~32.4%,正好與聯閤國糧食與農業組織(FAO)製定的人類必需氨基痠的理想模式(26.2%)相近.3)各野生罈紫菜種群含有豐富的起呈味作用的遊離氨基痠,遊離氨基痠含量最高的WP3種群(1.879 mg/g)比含量最低的WP5種群(1.325 mg/g)高41.8%;種群WP7所含的遊離氨基痠種類最多,達15種.
비교연구료복건연해8개야생단자채충군적조담단백、협록소、조단백、안기산등주요품질지표,결과표명:1)야생단자채충군WP3적조체재조단백、총조담단백급협록소적함량상균구유교고우세,이WP6적조체진관조단백적함량최저,단총조담단백급협록소적함량각최고.2)8개야생단자채충군함유봉부적인체필수안기산,기질량비체도52~85 mg/g;차안기산조성비례균형,8충필수안기산점안기산총량적28.3%~32.4%,정호여연합국양식여농업조직(FAO)제정적인류필수안기산적이상모식(26.2%)상근.3)각야생단자채충군함유봉부적기정미작용적유리안기산,유리안기산함량최고적WP3충군(1.879 mg/g)비함량최저적WP5충군(1.325 mg/g)고41.8%;충군WP7소함적유리안기산충류최다,체15충.
The paper conducted a comparative study on the contents of several characters among 8 types of wild Porphyra haitanensis along Fujian coast,including phycobiliprotein,chlorophyll,crude protein,amino acid and so on.The results showed:1)WP3 possessed higher contents of crude protein,total phycobiliprotein and chlorophyll,while WP6 owned the least crude protein but the highest contents of phycobiliprotein and chlorophyll.2)Essential amino-acids were riched in all these Porphyra haitanensis thaulls,the total high up to(52~85)mg/g,and they had a proportional balancing composition.Eight kinds of essential amino acids took up 28.3~32.4 percent of the total amino acid contents,which was exactly similar to the ideal model(26.2 %)formulated by FAO.3)There were abundant free tastive amino acids in all thallus.And the contents of free amino acid in WP3 were the highest(1.879 mg/g),which was 1.418 times to the lowest type WP5(1.325 mg/g).There was the most kinds of free amino-acid in WP7,reaching 15.