摘要
为探讨鄂尔多斯钝顶螺旋藻营养成分的独特性,对比分析了10 g螺旋藻与60 g鸡蛋、250 g牛奶、30 g豆浆粉、100 g鲤鱼、100 g草鱼的营养素含量差异。结果显示:6种食品各项指标均差异极显著(P<0.01)。10 g螺旋藻蛋白质含量少于两种鱼肉而与其他食品相接近,能量、脂肪和碳水化合物含量较低,其中两种鱼肉的脂肪含量较高,250 g牛奶和30 g豆浆粉的碳水化合物含量较高。除250 g牛奶钙含量明显高于其他食品外,6种食品中钠钾镁磷含量均差距不大。10 g螺旋藻铁含量远高于其他食品,达到推荐摄入量的97.11%(男)和72.83%(女);6种食品中100 g鲤鱼的锌硒含量和30 g豆浆粉维生素E含量最高且6种食品的维生素B1含量和B6含量相差较小。10 g螺旋藻的维生素A、B2和B12含量最高且分别为推荐摄入量的38.00%(男)和43.43%(女)、35.43%(男)和41.33%(女)以及458.33%,其叶酸含量约为1个鸡蛋和250 g牛奶的1/3和1/2。6种食品中2种鱼肉维生素B3含量较高且为推荐摄入量的20%。
In order to explore the unique nutritional components of Spirulina platensis in Ordos plateau,the nutrient contents between 10 g Spirulina and one 60 g egg,250 g milk,30 g soybean milk powder,100 g carp,and 100 g grass carp were analyzed comparatively.The results showed that the indicators of the six foods were significantly different(P<0.01).The protein content in 10 g spirulina was less than that in two kinds of fish and was close to that in other food.The content of energy,fat and carbohydrate was lower,among which,the fat content in two kinds of fish and the carbohydrate content in 250 g milk and 30 g soybean milk powder were higher.Except for 250 g milk,which had significantly higher calcium content than other foods,there was not much difference in the sodium,potassium,magnesium,and phosphorus contents in the six kinds of foods.The iron content in 10 g Spirulina was much higher than that in other foods,reaching 97.11%(male)and 72.83%(female)of the recommended intake;the zinc and selenium content of 100 g carp and 30 g soybean milk powder were the highest,and the vitamin B1 content and B6 content of 6 foods were slightly different.The contents of vitamin A,B2 and B12 in 10 g Spirulina were the highest and accounted for 38.00%(male)and 43.43%(female),35.43%(male)and 41.33%(female)and 458.33%of the recommended intake,respectively.The folic acid content in 10 g Spirulina was about 1/3 and 1/2 of the egg’s and the milk’s,respectively.Among the six kinds of food,the content of vitamin B3 in two kinds of fish was the highest and accounted for 20%of the recommended intake.
作者
王志忠
孙君社
穆洁
胡静
巩东辉
包玉兰
WANG Zhizhong;SUN Junshe;MU Jie;HU Jing;GONG Donghui;BAO Yulan(Academy of Agricultural Planning and Engineering,Ministry of Agricultural and Rural Affairs,Beijing 100125,China;Otog Banner Research Centre of Spirulina Engineer and Technology,Erdos 016199,China;Erdos Zhuocheng Biotechnology Co.,Ltd.,Erdos 017000,China;School of Life Science and Technology,Inner Mongolia University of Science and Technology,Baotou 014010,China;Otog Banner Landscaping Centre,Erdos 016199,China)
出处
《生物学杂志》
CAS
CSCD
北大核心
2021年第5期77-81,共5页
Journal of Biology
基金
国家自然科学基金面上项目(31660151)
鄂尔多斯市科技计划项目(YY201820076)。
关键词
钝顶螺旋藻
蛋白食品
营养成分
比较分析
推荐摄入量
Spirulina platensis
protein food
nutritional components
comparative analysis
recommended intake