胶红酵母（Rhodotorula mucilaginosa）营养成分分析

杨铿; 杨莺莺; 李卓佳; 林黑着; 虞为; 王珺; 夏冬梅; 徐创文

文章摘要

杨铿，杨莺莺，李卓佳，林黑着，虞为，王珺，夏冬梅，徐创文.胶红酵母（Rhodotorula mucilaginosa）营养成分分析[J].广东农业科学,2014,41(5):146-149

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Analysis on nutrition componentsin Rhodotorula mucilaginosa

DOI：

中文关键词: 胶红酵母营养成分氨基酸脂肪酸茁-胡萝卜素维生素E 核苷酸虾青素

英文关键词: Rhodotorula mucilaginosa nutrition component amino acid fatty acid 茁-carotene vitamin E nucleotide astaxanthin

基金项目:

作者	单位
杨铿，杨莺莺，李卓佳，林黑着，虞为，王珺，夏冬梅，徐创文	中国水产科学研究院南海水产研究所/农业部南海渔业资源开发利用重点实验室，广东广州510300

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中文摘要:

为分析胶红酵母（Rhodotorula mucilaginosa）的营养水平，评价其作为饲料原料的营养价值和开发前景，对其常规营养成分、氨基酸、脂肪酸、茁-胡萝卜素、维生素E、核苷酸和虾青素含量进行了测定。结果显示，胶红酵母的粗蛋白、粗脂肪、总糖、灰分的质量分数分别为49.2%、1.5%、22.3%和7.9%。共检出16 种常见的氨基酸，包括7 种人体必需氨基酸，占氨基酸总量的36.77%。检出6 种脂肪酸，分别为十四酸、十六酸、十八酸、油酸、亚油酸和亚麻酸，含量分别为0.29%、 8.64%、5.41%、35.38%、28.97%和21.31%。茁-胡萝卜素、维生素E、核苷酸和虾青素的含量分别为1.40、172.00、170.00、1.00 mg/kg。结果表明，胶红酵母的营养价值较高，是较好的饲料原料，可用作鱼粉等蛋白源的替代物，具有很好的市场前景和开发潜力。

英文摘要:

To analyze the nutritional level of Rhodotorula mucilaginosa and evaluate its nutritional value and the development prospects as feed ingredients, the concentrations of nutritional components, amino acids, fatty acids, 茁- carotene, vitamin E, nucleotides and astaxanthin were determined in this study. The results showed that contents of crude protein, crude fat, total sugar and ash in R. mucilaginosa were 49.2%, 1.5%, 22.3%, and 7.9%, respectively. 16 amino acids were detected, including 7 kinds of essential amino acids, which accounted for 36.77% of the total amino acids. Moreover, 6 kinds of fatty acid were detected. They were tetradecanoic acid, palmitic acid, stearic acid, oleinic acid, linoleic acid and linolenic acid, accounting for 0.29%, 8.64%, 5.41%, 35.38%, 28.97% and 21.31%, respectively. The contents of 茁-carotene, vitamin E, nucleotides and astaxanthin were 1.40, 172.00, 170.00 and 1.00 mg/kg, respectively. The results indicated that R. mucilaginosa was a good feed ingredient with high nutritional value, and could be used as a substitute for protein sources like fishmeal. Therefore, R. mucilaginosa has good market prospects and development potential.

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