生物学杂志

• 研究报告 • 上一篇    下一篇

不同收获期不同品系坛紫菜脂肪酸组成比较

  

  1. 宁波大学海洋学院,浙江宁波 315211
  • 出版日期:2016-02-18 发布日期:2016-02-18
  • 通讯作者: 徐继林,研究员,博士生导师,从事藻类生物化学研究,E-mail:xujilin@nbu.edu.cn。
  • 作者简介:李微,本科在读,研究方向:水产品生物化学,E-mail:727256657@qq.com;
  • 基金资助:
     
    国家自然科学基金(31172448); 国家科技支撑计划项目(2011BAD13B08);科技部国家星火计划重大项目(2013GA701001);浙江省重大科技专项(2012C12907-6);宁波市海洋藻类技术创新团队项目(2011B81007)

Comparative study on fatty acid composition of Porphyra haitanensis atdifferent harvest periods in different culture areas

 

  1. School of marine sciences, Ningbo University, Zhejiang, Ningbo 315211,China
  • Online:2016-02-18 Published:2016-02-18

摘要: 采用Bligh-Dyer法提取坛紫菜中的总脂,甲酯化处理后,用GC-MS联用仪对采自不同地域、不同品系以及不同采收期的坛紫菜进行脂肪酸定性定量分析。结果表明,在紫菜脂肪酸组成中,多不饱和脂肪酸(PUFA)所占比例最高,饱和脂肪酸(SFA)次之,单不饱和脂肪酸(MUFA)最低。其中SFA以C16:0为主,占26%~33%,MUFA中主要为C18:1(n-9),PUFA中含量最高的是C20:5(n-3)(EPA),其相对百分含量占总脂肪酸含量的32%~46%。对同一品系不同采收期的坛紫菜,随采集次数的增加C16:0相对百分含量逐渐减少,PUFA中EPA随采集次数的递增含量明显增加,而C20:4(n-6)的相对百分含量则逐渐减少;不同海域同一采收期的坛紫菜,浙江海域紫菜的多不饱和脂肪酸含量比福建海域较高;对于同一海域不同品系的坛紫菜,头水中多不饱和脂肪酸含量浙东1号要高于申福2号,特别是EPA含量,其他阶段差异不大。通过对坛紫菜中脂肪酸组成及含量变化,可以更好地为坛紫菜品质分析及坛紫菜健康养殖及食品开发提供参考依据。

关键词: 坛紫菜, 脂肪酸, 气相色谱-质谱法(GC-MS)

Abstract:  

 The total lipids of different strains of Porphyra haitanensis in different culture areas were extracted using Bligh-Dyer method after harvesting at different periods. Fatty acids were analyzed quantitatively and qualitatively by gas chromatography coupled with mass spectrometry (GC-MS) after esterification. The results indicated that polyunsaturated fatty acids (PUFA) dominated the highest proportion in the fatty acids composition of Porphyra haitanensis, followed by saturated fatty acids(SFA)in which C16:0 was the main fatty acid accounting for 26%-33% of total lipids, and monounsaturated fatty acids(MUFA)were the lowest, mainly for C18:1(n-9). C20:5(n-3), or EPA, was the highest in PUFA, of which the relative percent of the total fatty acids was 32%~46%. The same strains of Porphyra haitanensis harvested in the different periods, of which the relative percent of C16:0 was decreasing gradually with the increase of harvest times, while in PUFA the percent of EPA was increasing apparently and the C20:4(n-6) was decreasing gradually. The Porphyra haitanensis harvested in the same period in different culture areas showed that PUFA content in the Zhejiang sea area was higher than in the Fujian. As for the different strains of Porphyra haitanensis in the same culture areas, PUFA especially EPA of ZheDong-1 was slightly higher than ShenFu-2 when harvested the first time. No obvious differences were seen in the other periods. This study facilitates the qualification and cultivation of Porphyra haitanensis as well as food development.