山东农业科学Issue(4)：39-42,4.
螺旋藻与节旋藻营养价值的比较研究
Comparison of Nutritive Value between Spirulina and Arthrospira
摘要
Abstract
In the paper, the differences of nutritional components were analyzed among three kinds of laboratory algae (Arthrospira ouqdSM and ouqdS8, Spindina FACHB351) and Fushite algae powder (Arthrospira ouqdS6 -6) cultivated on a large scale in Wudi of Shandong Province. The results showed that the ash content was in order of ouqdSM > FACHB351 > Wudi algae powder > ouqdS8; the total carbohydrate content was in order of ouqdS8 > Wudi algae powder > ouqdSM > FACHB3S1; the content of polysaccharide was in order of Wudi algae powder > FACHB351 > ouqdSM > ouqdS8; the content of PBP was in order of FACHB351 > Wudi algae powder > ouqdS8 > ouqdSM, and the total content of amino acids was in order of Wudi algae powder > FACHB351 > ouqdSM > ouqdS8. In conclusion, Wudi algae powder had higher nutritional value, and then FACHB3S1.关键词
螺旋藻/节旋藻/营养成分Key words
Spindina/ Arthrospira/Nutritional component分类
农业科技引用本文复制引用
孙鹏,石磊,孙浩..螺旋藻与节旋藻营养价值的比较研究[J].山东农业科学,2011,(4):39-42,4.基金项目
曲阜师范大学科研基金(XJ200822)资助. （XJ200822）
