不同胁迫温度下坛紫菜中脂肪酸和挥发性物质分析.pdfVIP

2016-11-28                                                                                                不同胁迫温度下坛紫菜中脂肪酸和挥发性物质分析 宋悦，陈娟娟* ，骆其君，杨锐，陈海敏，严小军 (宁波大学海洋学院，浙江，宁波，315211) 摘 要 ：为了解高温胁迫下坛紫菜脂肪酸变化规律，采用气相-质谱联用技术（gas chromatography-mass spectrometry，GC-MS ）对不同胁迫温度下的坛紫菜脂肪酸和挥发性物质进行分析研究。结果显示，以20 ℃ 为对照温度，25 ℃，28 ℃和 35 ℃三个温度胁迫后，坛紫菜中共鉴定出 13 种总脂肪酸、14 种游离脂肪酸 和 32 种挥发性物质。当胁迫温度升高至 28 ℃时，饱和脂肪酸和挥发性物质含量随胁迫温度升高而升高， 而不饱和脂肪酸和游离脂肪酸含量则随胁迫温度升高而降低；当胁迫温度升高至 35 ℃时，总脂肪酸、游 离脂肪酸和挥发性物质含量均随胁迫温度升高而降低。了解高温胁迫下总脂肪酸、游离脂肪酸和挥发性物 质之间的转化，有助于了解坛紫菜抗高温胁迫机理和坛紫菜的健康栽培。 关键词：坛紫菜；高温胁迫；脂肪酸；挥发性物质；气相色谱-质谱法(GC-MS) Fatty Acids and Volatile Organic Compounds Analysis of Pyropia haitanensis under Different Temperature Heat Shock SONG-Yue, CHEN-Juanjuan*, LUO-Qijun, YANG-Rui, CHEN –Haimin, Yan-Xiaojun （School of marine sciences, Ningbo University, Zhejiang ，Ningbo, 315211, China ） Abstract: To understand the changes of fatty acids of Pyropia haitanensis under heat shock stress, fatty acids (FAs) and volatile organic compounds (VOCs) of P. haitanensis under different temperature heat shock were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that, using 20 ℃ as control temperature, after, 25 ℃, 28 ℃ and 35 ℃ four temperature heat shock stress, total 13 total fatty acids (TFAs), 14 free fatty acids (FFAs) and 32 VOCs were identified. When the heat shock temperature rises to 28 ℃, the content of saturated fatty acids (SFAs) and VOCs were increased with increasing heat shock temperature, and the content of unsaturated fatty acids (UFAs) and FFAs is decreased with increasing heat shock temperature. But when the heat shock temperature rises to 35 ℃, the content of TFAs, FFAs and VOCs