【摘要】 <正> 关于紫菜氨基酸组成和食用价值已有报道,伹不够详细;对紫菜质量等级的划分,目前仍根据收割时间和外观来评级,缺乏科学依据。本文报道了我国养殖的条斑紫菜和坛紫菜的氨基酸组成和营养价值。并结合养殖地点、采集时间、采集次数以及加工方法进行了初步讨论。更多还原

【Abstract】 The amino acid compositions of a typical Chinese laver Porphyra haitanensis Chang et Zheng and another more universally abundan+ laver P. yezoensis Ueda have been determined. The amounts of the total amino acids and that of the essential amino acids for human body in these two lavers are identical. The total amino acids per 100 grams of dry lavers are 33-40g. The total amino acids in the lavers cultivated in the estuary region are of higher contents, up to 50 g. In both P. haitanensis and P. yezoensis, the total of the essential amino acids per 100 grams of dry lavers are 13-16g and that in lavers cultivated in the estuary are 19-21 g. Of the total amino acids, glutamic acid, alanine and aspartic acid were predominant. The contents of the eight essential amino acids in decreasing order are: Leu, Val, Lys, Thr, lle, Phe, Met and Trp. The percentage of the amounts of the eight essential amino acids to the total amino acid contents are independent of the species, cultivation areas, collecting periods and the numbers of collections. The amounts of the eight essential amino acids are 39% of the total amino acids.更多还原