|本期目录/Table of Contents|

[1]纪德华,谢潮添,史修周,等.福建沿海野生坛紫菜主要品质性状分析[J].集美大学学报(自然科学版),2011,16(6):401-406.
 JI De-hua,XIE Chao-tian,SHI Xiu-zhou,et al.Analysis of the Major Quality Traits in Wild Porphyra haitanensis of Fujian Coast[J].Journal of Jimei University,2011,16(6):401-406.
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福建沿海野生坛紫菜主要品质性状分析(PDF)
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《集美大学学报(自然科学版)》[ISSN:1007-7405/CN:35-1186/N]

卷:
第16卷
期数:
2011年第6期
页码:
401-406
栏目:
水产科学与生物工程
出版日期:
2011-11-25

文章信息/Info

Title:
Analysis of the Major Quality Traits in Wild Porphyra haitanensis of Fujian Coast
作者:
纪德华123谢潮添123史修周1徐燕1张元1
(1. 集美大学水产学院,福建 厦门 361021;2.福建省高校水产科学技术与食品安全重点实验室,福建 厦门 361021;3.集美大学水产生物技术研究所,福建 厦门 361021)
Author(s):
JI De-hua123XIE Chao-tian123SHI Xiu-zhou123XU Yan1ZHANG Yuan1
(1.Fisheries College,Jimei University,Xiamen 361021,China2.Key Laboratory of Science and Technology forAquaculture and Food Safety(Jimei University), Fujian ProvinceXiamen 361021,China3.Institute of Aquaculture Biotechnology,Jimei University,Xiamen 361021,China)
关键词:
野生坛紫菜品质藻胆蛋白叶绿素总氨基酸游离氨基酸
Keywords:
wildPorphyra haitanensisquality traitsphycobiliproteinchlorophylltotal amino acidfree amino acid
分类号:
-
DOI:
-
文献标志码:
-
摘要:
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
Abstract:
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

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更新日期/Last Update: 2018-06-13