王志忠1,穆 洁2,巩东辉3*,郭彩凤4,王志国4,5,宝俊刚4,6
(1.鄂尔多斯生态环境职业学院,内蒙古鄂尔多斯 017010;
2.康巴什区公用园林服务中心,内蒙古鄂尔多斯 017010;
3.内蒙古科技大学,内蒙古包头 014010;
4.鄂尔多斯市加力螺旋藻业有限责任公司,内蒙古鄂尔多斯 016100;
5.鄂尔多斯市琢成生物科技有限责任公司,内蒙古鄂尔多斯 017000;
6.鄂托克旗韦大螺旋藻有限责任公司,内蒙古鄂尔多斯 016100)
摘要:为探讨钝顶螺旋藻营养成分的独特性,对比分析了10 g螺旋藻与100 g小麦粉(标准粉)、100 g粳米(极品精米)、100 g荞面、100 g莜面、200 g马铃薯(煮)的营养素含量差异。结果显示:10 g螺旋藻比其他5种食物能量、脂肪和碳水化合物含量低,蛋白质含量适中。食用10 g螺旋藻和200 g马铃薯较其他4种食物可摄入较低的脂肪和碳水化合物。100 g荞面、100 g莜面较其他食物可补充较多钙、镁、磷,食用200 g马铃薯(煮)可补充每日推荐量48%的钾。10 g螺旋藻铁含量远高于其他5种食物,达到推荐量的97.11%(男)和72.83%(女);食用100 g粳米(极品精米)、荞麦、莜面比其他3种食物可摄入更多的锌。10 g螺旋藻的维生素A、B2和B12含量最高且分别为推荐量的38.00%(男)和43.43%(女)、35.71%(男)和41.67%(女)以及458.33%;食用100 g荞面可补充更多的维生素B3,除马铃薯外,食用其他食物均可补充一定含量的叶酸。均衡摄入多种营养成分,才能满足人体营养需求。
关键词:钝顶螺旋藻;食物;营养成分;比较分析;推荐摄入量
中图分类号:TS254.58 文献标识码:A 文章编号:1674-506X(2023)04-0111-0006
Comparative Analysis of Nutritional Components of Spirulina platensis from Erdos Plateau and Five Common Foods
WANG Zhizhong1, MU Jie2, GONG Donghui3*,
GUO Caifeng4, WANG Zhiguo4,5, BAO Jungang4,6
(1.Ordos Vocational College of Eco-environment, Erdos Inner Mongolia 017010, China;
2.Compass Banner Utilities and Landscaping Centre, Erdos Inner Mongolia 017010, China;
3.School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou Inner Mongolia 014010, China;
4.Erdos Jia li Spirulina Industry Co., Ltd., Erdos Inner Mongolia 016100, China;
5.Erdos Zhuo cheng Biotechnology Co., Ltd., Erdos Inner Mongolia 017000, China;
6.Etuoke Banner Wei Da Spirulina Co., Ltd., Erdos Inner Mongolia 016100, China)
Abstract:In order to explore the unique nutritional components of Spirulina platensis in Erdos Plateau, the nutrient contents among 10 g Spirulina, 100 g wheat flour (standard flour), 100 g japonica rice (high quality rice), 100 g buckwheat flour, 100 g naked oat flour, 200 g potato (boiled) were analyzed comparatively. The energy, fat and carbohydrate content of 10 g Spirulina was less than that of other kinds of food. The content of protein of 10 g Spirulina was moderate, among six kinds of food. Consumption of 10 g Spirulina and 200 g potato resulted in lower fat and carbohydrate intake than other food. 100 g buckwheat flour and 100 g naked oat flour can supply more calcium, magnesium and phosphorus than other food. 200 g potato (boiled) can supply 48% of recommended daily potassium content. The iron content of 10 g Spirulina was much higher than that of other food, reaching 97.11% (male) and 72.83% (female) of the recommended intake; Eating japonica rice (high quality rice), buckwheat,naked oat can absorb more zinc. The content of vitamin A, B2 and B12 in 10 g Spirulina was the highest and accounted for 38.00% (male) and 43.43% (female), 35.71% (male) and 41.67% (female) and 458.33% of the recommended intake, respectively. Eating 100 g buckwheat flour can add more vitamin B3, in addition to potatoes, eating other foods can also supplement a certain amount of folic acid. The body’s nutritional requirements are guaranteed through the balance of a variety of nutrients in the diet.
Keywords:Spirulina platensis; food; nutritional components; comparative analysis; recommended intake
doi:10.3969/j.issn.1674-506X.2023.04-017
收稿日期:2022-12-30
基金项目:鄂尔多斯市科技重大专项(2021ZDI22-6);鄂尔多斯市科技计划项目(2022YY023)
作者简介:王志忠(1978-),男,博士,正高级工程师。研究方向:螺旋藻生物技术。
*通信作者:巩东辉(1976-),男,博士,教授。研究方向:生物技术。
引用格式:王志忠,穆洁,巩东辉,等.钝顶螺旋藻与五种常见食物营养成分对比分析[J].食品与发酵科技,2023,59(4):111-115,121.
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