羊栖菜营养成分分析与安全性评价

对羊栖菜的主要营养成分、氨基酸组成与含量、脂肪酸组成与含量及部分微量元素含量进行研究。结果显示,羊栖菜鲜藻水分含量为83.16%,干基中碳水化合物、粗蛋白及粗脂肪含量分别为45.77%、6.05%和0.74%。除色氨酸外,羊栖菜粉中共检测出16种氨基酸,其中呈味氨基酸含量占总氨基酸含量的49.73%,必需氨基酸与非必需氨基酸比值为 81.84%,组成比例符合优质蛋白质标准。羊栖菜含有的14种脂肪酸中多不饱和脂肪酸含量是总脂肪酸含量的36.82%,其中花生四烯酸含量占总脂肪酸含量的20.82%,营养价值丰富。羊栖菜中铅、镉含量分别为4.96、0.54 mg/kg,有不同程度的超标现象。本文的研究为羊栖菜的深加工及髙值化利用提供参考。

Nutritional composition analysis and safety evaluation of Sargassum fusiforme

The mainly nutrient content,amino acids composition and content,fatty acids composition and relative content,and parts of content of microelements in Sargassum fusiforme were studied. The results indicated that the moisture content of fresh S.fusiforme was 83.16%,the contents of carbohydrate,crude protein and crude fat in dry base were 45.77%,6.05% and 0.74%;In addition to tryptophan,16 kinds of amino acids were detected in S.fusiforme,the content of flavor amino acids was 49.73% of total amino acids,the ratio of essential amino acids to nonessential amino acids was 81.84%,and the composition ratio was consistent with the standards of high quality protein. In the 14 fatty acids contained in S.fusiforme,the contents of polyunsaturated fatty acids were 36.82% of the total fatty acids,and the content of arachidonic acid was 20.82% of the total fatty acids,rich in nutrition. The content of Pb,Cd in S.fusiforme were 4.96 mg/kg and 0.54 mg/kg,there had different degrees of excessive phenomenon. The study provided a reference for the deep processing and efficient utilization of S.fusiforme.