不同强化剂和强化时间对糠虾脂肪酸组成的影响

The effects of different enrichments and enrichment duration on fatty acid compositions in mysid Neomysis sp.

分别用鸡蛋黄(对照组)、三角褐指藻Phaeodactylum tricornutum、强化剂1和强化剂2对糠虾Neo-mysissp.进行脂肪酸营养强化,测定了糠虾在强化前和强化4、8、12 h的脂肪酸组成。结果表明,不同强化剂对糠虾的脂肪酸强化效果差异明显。强化前,糠虾的主要脂肪酸为16:0、18:1n-9、22:6n-3(DHA)和20:5n-3(EPA)。对照组糠虾的EPA、DHA和多不饱和脂肪酸(PUFA)均在0 h最高,分别为15.727%、17.072%、45.850%;微藻组糠虾的花生四烯酸20:4n-6(AA)和PUFA含量在强化4 h达到最高,分别为0.615%和49.421%,EPA和DHA在强化12 h最高,分别为18.138%、17.896%;强化剂1组AA、EPA、DHA和PUFA均在强化8 h达到最高值,分别为0.695%、16.868%、19.771%和50.603%;强化剂2组糠虾的AA含量和PUFA含量在4 h达到最高,分别为0.693%和49.938%,EPA和DHA在8 h最高,分别为16.500%和18.664%,各组在强化过程中饱和脂肪酸(SFA)含量均无显著性变化。对强化后的糠虾进行饥饿处理,结果表明,随着饥饿时间的延长,糠虾体内SFA的含量逐渐下降,而PUFA的含量逐渐上升,表明在饥饿过程中糠虾优先动用体内的饱和脂肪酸。

Mysid Neomysis sp. was enriched with egg - yolk （ control group）, microalga Phaeodactylum tricornutum, enrichment- 1 and enrichment- 2 for 0, 4, 8 and 12 hours and the fatty acid compositions in the enriched mysid were determined. The results showed that there were significant differences in fatty acid compositions in the mysid enriched with different materials and enrichment periods. The main profiles of the fatty acid in the mysid were 16：0, 18： In -9, eicosapentaenic acid （EPA） and docosahexaenic acid （DHA） before enrichment. The maximal EPA （ 15. 727% ）, DHA （ 17. 072% ） and poly - unsaturated fatty acid （ PUFA, 45. 850% ） were observed in the mysid enriched with egg - yolk 0 hour after enrichment. The highest EPA（ 18. 138% ） and DHA （ 17. 896% ） were found in the mysid enriched with the microalga 12 hours after enrichment. The mysid enriched with enrichment - 1 and enrichment - 2 had the highest EPA and DHA levels 8 hours after enrichment. There were the maximal PUFA in the mysid enriched with microalga （49. 421% ） for 4 hours, with enrichment - 1 （50. 603% ） for 8 hours and with enrichment- 2 group（49.938% ） for 4 hours. The enriched mysid starved showed significant decrease in saturated fatty acid （SFA） levels, but significant increase in PUFA levels, indicating that the mysid metabolized SFA first.