Department of Fisheries, Tarbiat Modares University, Noor, Mazandaran, Iran.
J Sci Food Agric. 2012 Sep;92(12):2500-6. doi: 10.1002/jsfa.5659. Epub 2012 Mar 29.
The nutritional compositions of two edible red (Gracilaria salicornia) and green (Ulva lactuca) seaweeds were determined to evaluate their possible uses as potential food ingredients.
In general, these species contained limited amounts of lipids ranging between 0.99 and 2.00 g 100 g(-1) dry weight) and considerably high amount of minerals, especially in G. salicornia (38.91 g 100 g(-1) d.w.). The crude protein values varied between 9.58 and 10.69 g 100 g(-1) d.w. Amounts for total amino acids were 889.78 ± 22.64 mg g(-1) protein d.w. in G. salicornia and 543.3 ± 15.14 mg g(-1) protein d.w. in U. lactuca. The most abundant fatty acids were C12:0, C16:0, C20:4 ω6 and C22:5 ω3, in addition to C18:1 in G. salicornia. Both seaweed species were balanced sources of ω3 and ω6 fatty acids with a ratio of ω6/ω3 that varied between 1.2 and 1.17. Between the seaweeds investigated, high levels of K (2414.02-11 380.06 mg 100 g(-1) d.w.) were observed and the amounts of Ca, Na and Fe were higher than those reported for land plants.
Thus, G. salicornia and U. lactuca may be utilised as value-added products for human nutrition purposes.
为了评估两种可食用红（龙须菜）和绿（绿藻）海藻作为潜在食品成分的可能性，对其营养成分进行了测定。
一般来说，这些物种的脂质含量有限，范围在 0.99 到 2.00 克/100 克（干重）之间，并且矿物质含量相当高，特别是在龙须菜中（38.91 克/100 克（干重）。粗蛋白值在 9.58 到 10.69 克/100 克（干重）之间变化。龙须菜中的总氨基酸含量为 889.78 ± 22.64 毫克/克（干重），绿藻中的总氨基酸含量为 543.3 ± 15.14 毫克/克（干重）。最丰富的脂肪酸是 C12:0、C16:0、C20:4 ω6 和 C22:5 ω3，此外还有 C18:1 在龙须菜中。两种海藻都是 ω3 和 ω6 脂肪酸的均衡来源，ω6/ω3 的比例在 1.2 到 1.17 之间。在所研究的海藻中，观察到 K（2414.02-11380.06 毫克/100 克（干重）的含量较高，Ca、Na 和 Fe 的含量高于陆生植物报道的含量。
因此，龙须菜和绿藻可以作为有附加值的产品，用于人类营养目的。
