荣成鲜海带及其干、盐制品的营养成分分析

Analysis of nutritional components of Rongcheng fresh kelp and its dry and salt products

目的对荣成鲜海带及其干、盐制品的营养成分进行全面分析与评价。方法采用常规方法测定荣成干海带、荣成盐渍海带的营养成分,并与荣成鲜海带进行对比。结果荣成盐渍海带中粗纤维、膳食纤维、总糖、褐藻胶含量较高,荣成干海带中甘露醇含量较高;3种海带共检测出16种氨基酸,其中7种为必需氨基酸,蛋白质组成均符合FAO/WHO推荐的理想蛋白质模式,且荣成盐渍海带的必需氨基酸/总氨基酸(essential amino acid/total amino acids,EAA/TAA)和必需氨基酸/非必需氨基酸(essential amino acid/non-essential amino acid,EAA/NEAA)值最高;荣成鲜海带的必需氨基酸指数(essential amino acid index,EAAI)最高,为74,荣成干海带的EAAI最低,为59;以氨基酸评分(amino acid score,AAS)为标准时,3种海带的第一限制性氨基酸都为赖氨酸,而以化学评分(chemical score,CS)为标准时,荣成干海带的第一限制性氨基酸是赖氨酸,荣成盐渍海带和荣成鲜海带的第一限制性氨基酸是赖氨酸和异亮氨酸。3种海带中矿物质元素含量丰富,其中盐渍海带中钠的含量最高,为8.24×10~4(干重计)。重金属分析表明3种海带重金属含量都符合食品安全国家标准。结论本研究中采集的荣成鲜海带及其干、盐制品具有较好的营养价值。

Objective To comprehensively analyze and evaluate the nutritive components of Rongcheng fresh kelp and its dry and salt products. Methods Nutritional components of Rongcheng dry kelp and Rongcheng salted kelp were determined with conventional methods and compared with Rongcheng fresh kelp. Results The results showed that the high content of crude fiber, dietary fiber, total sugar and alginate in the Rongcheng salted kelp were higher, and the content of mannitol in Rongcheng dry kelp was higher. There were 16 kinds of amino acids detected in 3 kinds of kelp, 7 of which were essential amino acids, and protein composition was conformed to the ideal protein pattern recommended by FAO/WHO. The values of essential amino acid/total amino acids（EAA/TAA） and essential amino acid/non-essential amino acid（EAA/NEAA） in Rongcheng salted kelp were the highest. The essential amino acid index（EAAI） for Rongcheng fresh kelp was the highest, which was 74, and the EAAI of Rongcheng dried kelp was the lowest, which was 59. According to the calculation results of amino acid scores, the first limiting amino acids of three kinds of kelps were lysine; according to the results of chemical score, the first limiting amino acid of Rongcheng dry kelp was lysine, and the first limiting amino acids of salted kelp and fresh kelp were lysine and isoleucine. The mineral elements in 3 kinds of kelp were rich, among them the content of sodium in the salted kelp was the highest, which was 8.24×10~4（dry basis）. Heavy metal analysis indicated that the content of heavy metals in three kinds of kelp met the national standard of food safety. Conclusion Rongcheng fresh kelp and its dry and salted products collected in this study have good nutritional values.