几种海藻中紫外吸收物质性质的研究

Study on characteristic of Mycosporine-like amino acids in several seaweeds

以广东紫菜、江蓠中提取的MAAs（Mycosporine-like amino acids）为原料,通过改变对其性质起决定作用的两大因素（pH、温度）的条件,研究这两种海藻中的MAAs在不同溶液中的稳定性。结果表明：在pH为3-9的范围内,pH、温度对MAAs的吸光值和最大吸收波长影响较小;在pH≤2的强酸条件下,pH和温度对MAAs的紫外吸收光谱均有影响,最大吸收波长发生蓝移,吸光值也随着温度的增加和pH的降低而降低;而在pH≥10的强碱性溶液中,随着pH、温度的升高,吸光值明显下降,而且比在强酸性范围（pH≤2）所表现出来的影响更加显著。

MAAs（ Mycosporine-like amino acids） extracted from porphyra and gracilaria in Guangdong at different temperature and pH were studied. The result showed that in the range of pH3-9,there was almost no effect on the absorption spectrum. In high acidic conditions, pH≤2, both pH and temperature had effect on absorbance and the absorption maximum, λmax of the two seaweeds showed shift towards lower wavelength and the absorbance also had a light decrease as the decreasing of pH and the increasing of temperature. In high alkaline conditions,pH≥10, absorbance decreased obviously as the increasing of temperature and pH, and it was more obvious than in high acidic conditions.