摘要
本文首次对东山湾海水螺旋藻的营养成份进行较全面检测分析，为其开发利用提供科学依据。结果表明：东山湾海水螺旋藻高蛋白，低脂肪，必需氨基酸模式接近于人体需要，氨基酸评分80分，维生素和矿物质极为丰富。除脂肪外，大部份营养指标远远大于高蛋白食品大豆的含量，尤其突出的是（每100g含量）：β-胡萝卜素84．3mg，钙4100mg，镁2900mg，碘11200μg，也明显地优于淡水螺旋藻，是难得的天然营养资源。
The main nutrlent compositions are first analyzed for seawater Spirulina in Dongshan Bay which provldes scientific basis for exploition and use. The results showed that the seawater Spirulina is of high protein, low fat and calories. The essential amino acid (EAA ) pattern approaches the need of human. Amino acid score (AAS) is eighty. The content of vitamins and minerals are very rich- Except for fat, most of nutrient compositions are far higher than soybean which is regarded as traditional high protein food. For examples, the content of calcium, magnesium, lodine (each 100g) is 4 1oomg, 2 900mg,11 200μg respectiely.They are obvious superior compared with freshwater Spirulina. So the seawater SPirulina is an excellent quality nature nutrition source.
出处
《台湾海峡》
CAS
CSCD
1998年第A12期175-177,共3页
Journal of Oceanography In Taiwan Strait
基金
福建省农科教结合1996年度资助!96-03号
关键词
螺旋藻
营养成份
海水养殖
东山湾
Spirulina, nutrient compositions, seawater cultivate, Dongshan Bay, Fujian
