| .红毛菜的氨基酸和脂肪酸分析[J].中国海洋药物,2002,21(5):40-42. |
| 红毛菜的氨基酸和脂肪酸分析 |
| An analysis of amino acids and fatty acids in Bangia |
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| DOI： |
| 中文关键词: 红毛菜 氨基酸 脂肪酸 海洋药 |
| English Keywords:Bangia fusco-purpurea(Dillw. ) Lyngb.,amino acids,fatty acids, |
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| 中文摘要: |
| 分析了红毛菜中氨基酸和脂肪酸的组成与含量，结果表明，红毛菜氨基酸含量为40．27％，必需氨基酸含量为20．30％，且组成十分均衡，游离氨基酸含量为4992．68ug.g^-1干品，其中大部分是呈味氨基酸和牛磺酸，不饱和脂肪酸占总脂肪酸的83．98％，EPA占51．739％，因此红毛菜是一种味道鲜美，营养丰富的天然保健食品。 |
| English Summary: |
| The compositions and contents of amino acids and fatty acids in Bangia were analyzed, the contents of total amino acids and essential amino acids were 40. 27% and 20. 30% of dried material, respectively, the component of amino acids presented with high balance. Free amino acids were 4992. 68 mg in per 100g dried material; the gustatory amino acids and taurine were found dominant. Unsaturated fatty acids were 83. 987% of total fatty acids, a-mong which EPA took 51. 739%. The results indicated that the Bangia is a kind of health food with delicious taste and high nutrition. |
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