| 摘要: |
| 于1992年6月，采集分离江苏台南盐场盐生隐杆藻，通过不同浓度的NaCl研究盐度对类胡萝卜素、脂肪酸含量的影响；类胡萝卜素，依Jones等（1974）方法提取，脂肪酸依Schwarzenbach等（1978）方法提取。结果表明，在0.5 - 1.5 mol/L NaCl培养基中，类胡萝卜素的百分含量从2.76%下降到0.67%；然而当培养基NaCl浓度增加到3.5 mol/L时，类胡萝卜素的百分含量又开始上升，到2.31％。在低盐度（NaCl，0.5 - 1.0 mol/L）和高盐度NaCl（3.0-3.5 mol/L）下培养的盐生隐杆藻中，总脂肪酸的含量高于中盐度（NaCl，1.0-2.5 mol/L）的；软脂肪酸含量变化同总脂肪酸相似；此外，在不同盐度下各种脂肪酸的相对百分含量也是变化的。 |
| 关键词: 盐度 类胡萝卜素 脂肪酸 隐杆藻 |
| DOI： |
| 分类号: |
| 基金项目:国家自然科学基金资助项目，39470015号;江苏省自然科学基金资助项目，BK95021301号 |
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| EFFECTS OF SALINITY ON CAROTENOID CONTENT AND FATTY ACID COMPONENT OF APHANOTHECE HALOPHYHCA |
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Liu Zhili, Lin Hui, Li Pengyun
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The Department of Biological Science and Technology, Nanjing University, Nanjing 210093
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| Abstract: |
| The influence of various NaCl concentration on carotenoid content and fatty acid composition of algal cell dry weight were studied from June, 1992 to October, 1995 by using the methods of Jones et al. (1974) and Colclasure et al. (1974). Algal species Aphanothece halophytica were obtained from the Tainan Saltwork of Jiangsu Province in May 1992. The 1 Liter medium was composed of 116.88g NaCl, 2.0g KCl, 10.5g MgCl2*6H2O, 10.0 g MgSO4*7H2O, 1.0g Ca(NO3)2*4H2O, 0.5g NaNO3, 0.05g KH2PO4, 0.03g FeCl2*6H2O, 0.002g EDTA; l ml A5 and 1 ml B6 (microelement).
The cultural experiments were carried out under 26 - 30°C, 16: 8 L/D, illumination of 120με/(m2*s). The results showed that at concentration of 0.5 - 1.0 mol/L, NaCl could decrease the carotenoids content from 2.76% to 0.67%, and that when the concentration of NaCl in the medium increased from 1.5 to 3.5 mol/L. the carotenoids content increased from 0.67% to 2.31%; the total fatty acid content (2.02% - 2.03%) in low concentration (1.0 mol/L) and high concentration (3.5-4.0 mol/L) of NaCl were higher than that (1.06% - 1.74%) for medium concentration(1.5 - 3.5 mol/L) of NaCl. Fatty acid components separated and determined were: dodecenoic acid or tridecanoic acid 0.86 - 2.89, myristic acid 3.23 - 12.81, soft fatty acid 35.64 - 20.69, oleic acid 3.68 - 7.58, linolic acid 7.87 - 11.56. The relative percentage content of each fatty acid component also varied with the change of salinity. |
| Key words: Salinity, Carotenoids, Fatty acid, Aphanothece halophytica |
