天然产物研究与开发2017，Vol.29Issue(2)：249-254,6.DOI:10.16333/j.1001-6880.2017.2.012
围氏马尾藻的营养化学成分及评价
Chemical Composition and Nutritional Evaluation of Sargassum wightii
摘要
Abstract
The objective of this study was to explore the main nutritional composition and polysaccharides of Sargassum wightii,and to provide a theoretical basis for exploiting and utilizing the natural resource of S.wightii.By using nutritional analysis method,the seaweed S.wightii was proved to have abundant content of mineral elements and 1.44％ fat,11.78％ protein,as well as 41.61％ carbohydrates.The total amino acid content was 6.63 g/100 g which included 45％of essential amino acids,and the proportion of essential amino acid to non-essential amino acid was 0.81.Methionine and Cystine were determined to be the first limiting amino acid,and Lysine was the second limiting amino acid,and the essential amino index was 96 for S.wightii.Meanwhile,vitamin B2 and beta-carotene were also detected in S.wightii,whose contents were 102 μg/100 g,11.4 μg/100 g,respectively.In addition,the crude polysaccharide was extracted from S.wightii by hot-water,followed by being refined by Sevage deproteinization method combining ethanol precipitation method and organic solvent cleaning method.The IR spectrum analysis indicated that refined polysaccharide contains uronic acid and sulphated ester groups.The above results showed that S.wightii was a kind of seaweed with high nutritional value,which may provide high protein,low fat and sulfated ester polysaccharide for health foods,and had important economic value and broad market prospect.关键词
围氏马尾藻/营养成分/化学成分/多糖/评价Key words
Sargassum wightii/chemical constituents/nutritional composition/polysaccharides/evaluation分类
生物科学引用本文复制引用
彭燕,陈思,肖生鸿,陈华絮,谢恩义..围氏马尾藻的营养化学成分及评价[J].天然产物研究与开发,2017,29(2):249-254,6.基金项目
2014年度广东省基础与应用基础研究专项(2014A030307036) （2014A030307036）
2013年度湛江市财政资金科技专项竞争性分配项目(2013A01024) （2013A01024）
2013年湛江师范学院人才引进专项(2L1312) （2L1312）
