| 羊栖菜和海带脂肪酸组成的比较分析 |
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| 引用本文： | 夏静芬,汪财生,钱国英.羊栖菜和海带脂肪酸组成的比较分析[J].食品研究与开发,2009,30(12). |
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| 作者姓名： | 夏静芬 汪财生 钱国英 |
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| 作者单位： | 浙江万里学院生物与环境学院,浙江宁波,315100 |
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| 基金项目： | 宁波市海洋渔业局基金甬财政12006]603号/甬海[2006]160号 |
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| 摘 要： | 用GC-MS法测定浙江洞头羊栖菜和海带的脂肪酸含量.结果表明,两者都含有丰富的脂肪酸,其中羊栖菜饱和脂肪酸总量为51.46%,低于海带74.50%的饱和脂肪酸量;羊栖菜不饱和脂肪酸含量49.09%,多不饱和脂肪酸含量26.40%,而海带的分别为25.51%和13.08%,比羊栖菜低约两倍;羊栖菜中具有特殊营养功能的花生四烯酸C20:4n-6含量为9.18%,二十碳五烯酸C20:5n-3含量为5.39%,比海带高得多.在此基础上,比较不同海域羊栖菜和海带的脂肪酸测定结果,发现不同的提取和测定方法下,不同海域的羊栖菜和海带的特征脂肪酸都为C16:0和C18:1n-9:同一海域羊栖菜脂肪酸组成基本接近,不同海域羊栖菜和海带脂肪酸的测定结果则有较大差异,分析认为海藻的生长环境对脂肪酸的组成起主要作用.
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| 关 键 词： | 羊栖菜 海带 脂肪酸 |
COMPARATIVE ANALYSIS OF FATTY ACIDS BETWEEN SARGA SSUM FUSIFORME AND LAMINARIA JAPONICA |
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| XIA Jing-fen,WANG Cai-sheng,QIAN Guo-ying.COMPARATIVE ANALYSIS OF FATTY ACIDS BETWEEN SARGA SSUM FUSIFORME AND LAMINARIA JAPONICA[J].Food Research and Developent,2009,30(12). |
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| Authors: | XIA Jing-fen WANG Cai-sheng QIAN Guo-ying |
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| Affiliation: | XIA Jing-fen,WANG Cai-sheng,QIAN Guo-ying (Faculty of Electronic & Information Engineeing Zhejiang Wanli University,Ningbo 315100,Zhejiang,China) |
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| Abstract: | Compositions of fatty acids in Sargassum fusiforme and Laminaria japonica were studied by Gas chromatography-mass spectrometry.The results indicated that both Sargassum fusiforme and Laminaria japonica were rich in fatty acids.The content of saturated fatty acids in Sargassum fusiforme was 51.46 %,which was lower than that in laminaria japonica(74.50 %).The content of unsaturated fatty acids and polyunsaturated fatty acids in sargassum fusiforme were 49.09 % and 26.40 %,which was two times higher than that ... |
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| Keywords: | Sargassum fusiforme Laminaria japonica fatty acids |
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