文章摘要
坛紫菜优良品系的品质分析
Quality analysis of an improved strain of Pyropia haitanensis
投稿时间:2020-09-29  修订日期:2020-12-28
DOI:
中文关键词: 坛紫菜  优良品系  叶状体  粗蛋白质  氨基酸
英文关键词: Pyropia haitanensis  improved strain  blade  crude protein  amino acids
基金项目:国家重点研发计划“蓝色粮仓科技创新”重点专项(2018YFD0900606)
作者单位邮编
卢玉典 上海海洋大学 水产种质资源发掘与利用教育部重点实验室 201306
丁洪昌 上海海洋大学 水产种质资源发掘与利用教育部重点实验室 
张鹏 浙江省海洋水产养殖研究所 
王铁杆 浙江省海洋水产养殖研究所 
严兴洪 上海海洋大学 水产种质资源发掘与利用教育部重点实验室

上海海洋大学 上海水产养殖工程技术研究中心 
201306
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中文摘要:
      坛紫菜优良品系(HR-5)具有叶状体薄、味道好、生长快、壳孢子放散量大等优良特性,为了将其培育成新品种,本文对该品系和传统栽培品系(WT-dt)的海区栽培菜的粗蛋白质、总氨基酸、游离氨基酸等含量进行了测定,其结果如下:1. 一至三水菜的粗蛋白质含量:HR-5为45.2~38.0%,WT-dt为39.5~33.2%,前者的含量均显著高于后者(P<0.05);且随着采收期的增加,它们的粗蛋白质含量均逐渐下降。2. 两个品系的总氨基酸含量:HR-5为361.8~287.4 mg/g,WT-dt为321.8~264.8 mg/g,前者的含量均高于后者(P<0.05),也随着采收期的增加,它们的总氨基酸含量均逐渐下降。3. 两个品系的游离氨基酸含量:HR-5为3391.8~1983.2 mg/100g,WT-dt为2930.2~2046.7 mg/100g,一水和二水菜的游离氨基酸含量前者均显著高于后者(P<0.05)。4.前三水菜的主要呈味氨基酸:HR-5显著高于WT-dt(P<0.05),且随着采收期的增加,它们的含量均逐渐下降。上述结果证实:HR-5品系的粗蛋白质、总氨基酸、游离氨基酸和主要呈味氨基酸等含量等均比WT-dt品系高,这是该新品系的味道明显好于WT-dt品系的原因所在。
英文摘要:
      The improved strain (HR-5) of Pyropia haitanensis was characterized by thin blade, good taste, fast growing and high production of conchospores. In order to develop it into a new variety, the contents of crude protein, total amino acid and free amino acid of HR-5 strain and the native cultivated strain (WT-dt) of P. haitanensis cultivated in mariculture farm were determined in this study. The results were as follows: (1) The contents of crude protein from first three harvests blades were 45.2~38.0% in HR-5 strain, and were 39.5~33.2% in WT-dt strain, the former was significantly higher than the latter in three harvest times (P<0.05), and with the increase of harvesting time, the contents of crude protein from both strains decreased gradually. (2) The contents of total amino acids were 361.8~287.4 mg/g in HR-5 strain, and were 321.8~264.8 mg/g in WT-dt strain, the former was significantly higher than the latter in three harvest times (P<0.05), and with the increase of harvesting time, the contents of total amino acids and essential amino acids from both strains decreased gradually. (3) The contents of free amino acids were 3391.8~1983.2 mg/100g in HR-5 strain, and were 2930.2~2046.7 mg/100g in WT-dt strain. The contents of free amino acids of HR-5 strain in the first and second harvest times were significantly higher than those of WT-dt strain (P<0.05). (4) The contents of mainly flavor amino acids of HR-5 strain were significantly higher than those of WT-dt strain in three harvest times (P<0.05), and with the increase of harvesting time, the contents of free amino acids and flavor amino acids from both strains decreased gradually. The above results confirmed that the contents of crude protein, total amino acid, free amino acid and mainly flavor amino acid of HR-5 strain were higher than those of WT-dt strain, and that’s the reason why the taste of the former were better than those of the latter.
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