Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (3): 539-546.DOI: 10.11869/j.issn.100-8551.2020.03.0539

• Food Irradiation·Food Science • Previous Articles     Next Articles

Nutritional Analysis and Evaluation of Porphyra haitanensis in Shantou Area at Different Harvesting Stages

CHEN Shengjun1,3,*, YU Jiao1,2, HU Xiao1, YANG Xianqing1,3, LI Laihao1,3, QI Bo1   

  1. 1 South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/National Research and Development Center for Aquatic Product Processing/Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs,Guangzhou, Guangdong 510300;
    2 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306;
    3 Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Lianyungang, Jiangsu 222005
  • Received:2018-08-27 Online:2020-03-10 Published:2020-01-20

汕头地区不同采收期坛紫菜营养成分分析与评价

陈胜军1,3,*, 于娇1,2, 胡晓1, 杨贤庆1,3, 李来好1,3, 戚勃1   

  1. 1 中国水产科学研究院南海水产研究所/国家水产品加工技术研发中心/农业农村部水产品加工重点实验室,广东 广州 510300;
    2 上海海洋大学食品学院,上海 201306;
    3 江苏省海洋生物产业技术协同创新中心,江苏 连云港 222005
  • 通讯作者: 同第一作者。
  • 作者简介:陈胜军,男,研究员,主要从事水产品加工与质量安全控制研究。E-mail: chenshengjun@scsfri.ac.cn
  • 基金资助:
    广东省现代农业产业技术体系创新团队建设专项资金(2019KJ151),现代农业产业技术体系专项资金资助(CARS-50),中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金项目(2017ZD03),农业部水产品加工重点实验室开放基金项目(NYJG201706)

Abstract: In order to evaluate the nutrition and quality of Porphyra haitanensis at different harvesting stages in Shantou area, the basic nutritional components, amino acids, fatty acids, inorganic elements were analyzed, and its nutritional value was investigated.The results showed that there were significant differences in the contents of protein, total sugar, crude fiber, ash and fat with the harvest periods (P<0.05). A total of 17 amino acids were detected in Porphyra haitanensis, among which the highest contentreached 34.62 g·100g-1 in the last harvest of Porphyra haitanensis and the lowest was 30.87 g·100g-1 in the second harvest of Porphyra haitanensis. According to the nutritional evaluation by amino acids score (AAS) and chemical score (CS), the first restricted amino acid was Met. A total of 13 to 16 fatty acids were detected in the Porphyra haitanensis at different harvesting stages, all of which contained a high proportion of unsaturated fatty acids. 12 kinds of inorganic elements were detected in Porphyra haitanensis at different harvesting stages, including four major elements such as Na, Mg, K, and Ca, and eight trace elements such as Mn, Fe, Cu, Zn, As, Se, Cd, and Pb. This research provided a scientific basis for the sustainable and healthy development of Porphyra haitanensis processing in China.

Key words: Porphyra haitanensis, nutritional composition, amino acids, fatty acids, inorganic elements

摘要: 为探讨不同采收期坛紫菜的营养和开发利用价值,本研究对不同采收期坛紫菜中的基本营养成分、氨基酸、脂肪酸和无机元素进行测定分析,并对其营养价值进行了评价。结果表明,坛紫菜蛋白质、总糖、粗纤维、灰分和脂肪含量随采收期的变化均存在显著差异(P<0.05)。坛紫菜中共检出17种氨基酸,其中末水紫菜氨基酸含量最高,为34.62 g·100g-1,二水紫菜含量最低,为30.87 g·100g-1。以氨基酸评分和化学评分为标准,蛋氨酸(Met)为各采收期坛紫菜的第一限制性氨基酸。不同采收期的坛紫菜共检出13~16种脂肪酸,均含有高比例的不饱和脂肪酸。不同采收期的坛紫菜均检出12种无机元素,包括Na、Mg、K、Ca 4种常量元素和Mn、Fe、Cu、Zn、As、Se、Cd、Pb 8种微量元素。本研究结果为我国坛紫菜加工产业的持续、健康发展提供了一定的科学依据。

关键词: 坛紫菜, 营养成分, 氨基酸, 脂肪酸, 无机元素