商业食用藻类中的酸盐,酸盐和度:一项观察性研究
Patricia Casas-Agustench1, Jade M Hayter1, Odelia S B Ng1
1School of Health Professions, Faculty of Health, University of Plymouth, Plymouth PL4 6AB, UK.
Foods (Basel, Switzerland)
|August 29, 2024
概括
可食用藻类,特别是大藻类,是酸盐和的丰富来源. 这项研究量化了英国各种可用的藻类物种中的这些营养素,发现宏在两种藻类中都显著更高.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 海洋生物学 海洋生物学
背景情况:
- 可食用藻类以其营养价值而闻名,包括等必需矿物质.
- 藻类可以从海水中吸收,可能会积累酸盐 (NO3-) 和酸盐 (NO2-).
研究的目的:
- 分析英国商业可用的食用藻类中酸盐,酸盐和的度.
- 为了比较宏藻和微藻物种之间的营养水平.
主要方法:
- 使用高性能液态染色学 (HPLC) 量化酸盐和酸盐.
- 通过感应合血质谱法 (ICP-MS) 确定度.
- 分析了18种大藻和5种微藻物种.
主要成果:
- 与微藻相比,宏藻的酸盐和度明显高 (p < 0.001).
- 在宏观藻类中,诺里海藻的酸盐,酸盐和含量最高.
- 在微藻中,Dunaliella salina的酸盐和含量最高,而螺旋藻的酸盐含量最高.
结论:
- 商业上可用的食用藻类,特别是大藻类,是酸盐和的重要饮食来源.
- 值得注意的是,养分含量的特定物种的变化是显著的.
- 对藻类在人类营养中的作用进行进一步研究是有必要的.
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