福建沿海野生坛紫菜主要品质性状分析

比较研究了福建沿海8个野生坛紫菜种群的藻胆蛋白、叶绿素、粗蛋白、氨基酸等主要品质指标,结果表明：1）野生坛紫菜种群WP3的藻体在粗蛋白、总藻胆蛋白及叶绿素的含量上均具有较高优势,而WP6的藻体尽管粗蛋白的含量最低,但总藻胆蛋白及叶绿素的含量却最高.2）8个野生坛紫菜种群含有丰富的人体必需氨基酸,其质量比达到52～85 mg/g;且氨基酸组成比例均衡,8种必需氨基酸占氨基酸总量的28.3%～32.4%,正好与联合国粮食与农业组织（FAO）制定的人类必需氨基酸的理想模式（26.2%）相近.3）各野生坛紫菜种群含有丰富的起呈味作用的游离氨基酸,游离氨基酸含量最高的WP3种群（1.879 mg/g）比含量最低的WP5种群（1.325 mg/g）高41.8%;种群WP7所含的游离氨基酸种类最多,达15种.

Analysis of the Major Quality Traits in Wild Porphyra haitanensis of Fujian Coast

The paper conducted a comparative study on the contents of several characters among 8 types of wild Porphyra haitanensis along Fujian coast,including phycobiliprotein,chlorophyll,crude protein,amino acid and so on.The results showed：1）WP3 possessed higher contents of crude protein,total phycobiliprotein and chlorophyll,while WP6 owned the least crude protein but the highest contents of phycobiliprotein and chlorophyll.2）Essential amino-acids were riched in all these Porphyra haitanensis thaulls,the total high up to（52~85）mg/g,and they had a proportional balancing composition.Eight kinds of essential amino acids took up 28.3~32.4 percent of the total amino acid contents,which was exactly similar to the ideal model（26.2 %）formulated by FAO.3）There were abundant free tastive amino acids in all thallus.And the contents of free amino acid in WP3 were the highest（1.879 mg/g）,which was 1.418 times to the lowest type WP5（1.325 mg/g）.There was the most kinds of free amino-acid in WP7,reaching 15.