红毛菜(Bangia Fusco-purpurea)的营养成分特征和价值

Characteristics of the Nutrients in Bangia Fusco-Purpurea

本文报道了产于福建省南日岛的红毛菜(Bengia)的主要营养成分,发现此处采集的新鲜红毛菜脂肪中含有大量高度不饱和脂肪酸EPA(Eicosapentaenoic acid二十碳五烯酸),经测定每100克干重的红毛菜中含有,137mgEPA,在红毛菜脂肪酸组成中EPA含量占40%以上。每100克干的红毛菜中EPA含量比产于日本宫城县女川町的红藻(Fudaraku,Pachymeniopsis lanceolata)的EPA含量高90mg,是目前报道的EPA含量最高的天然水产品之一,是EPA含量最高的藻类生物。

This paper reports the defermination of the main nutrients in Bangia Fusco-Purpurea produced in the Nanri Island of Fujian and comparisons to the nutrients in other species from different localities including those in Japan. The results indicate that the fresh Bangia Fusco-Purpurea contains a large percentage of polyunsaturated fatty acid, Eicosapentaenoic acid (EPA). It accounts for over 40% of the total amount of fatty acids. Especially, the sum of EPA in 100g dried Bengia Fusco-Purpurea is up to 437mg., which is 90mg more than that in the Pachmeniopsis lanceolata produced in Miyagiken, Japan. The content of EPA in the Bengia Fusco-Purpurea is the highest among those having been reported so far and it has a brilliant prospect to develope this kind of algae.