红毛菜的氨基酸和脂肪酸分析

An analysis of ammo acids and fatty acids in Bangia

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83.987％,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。

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.