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目的:研究螺旋藻中各种氨基酸含量及其营养保健价值。方法:用氨基酸分析仪检测螺旋藻中各种氨基酸的组成。结果:螺旋藻中含有赖氨酸、天门冬氨酸、胱氨酸、谷氨酸、苯丙氨酸、苏氨酸、色氨酸、缬氨酸等18种氨基酸,氨基酸总含量为55.20%;其中人体必需氨基酸总含量为25.83%;非必需氨基酸总含量为29.37%;必需氨基酸含量占总氨基酸含量的46.79%;必需氨基酸与非必需氨基酸之比为87.95%。结论:表明螺旋藻在营养学上有一定的研究价值与保健功效,具有很好的开发应用前景。
Objective: To study the contents of various amino acids in spirulina and their nutritional value. Methods: Amino acid analyzer to detect the composition of various amino acids in Spirulina. Results: Spirulina contained 18 kinds of amino acids such as lysine, aspartic acid, cystine, glutamic acid, phenylalanine, threonine, tryptophan and valine, the total content of amino acids was 55.20% ; The essential amino acid content was 25.83%, the non-essential amino acid content was 29.37%, the essential amino acid content was 46.79% of the total amino acid content, and the ratio of essential amino acids to nonessential amino acids was 87.95%. Conclusion: It shows that Spirulina has certain research value and health effect in nutrition, which has a good prospect of development and application.