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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1; 2; 3; 谢潮添1; 2; 3; 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-hua1; 2; 3; XIE Chao-tian1; 2; 3; SHI Xiu-zhou1; 2; 3; XU Yan1; ZHANG 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:

wild; Porphyra haitanensis; quality traits; phycobiliprotein; chlorophyll; total amino acid; free amino acid

分类号:

-

DOI:

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文献标志码:

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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

参考文献/References:

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