坛紫菜藻胆蛋白及叶绿素a的测定与分析

Measurement and Analysis of the Contents of Phycobiliprotein and Chlorophyl a in Porphyra haitanensis

研究了不同色泽坛紫菜在不同培养温度条件下含藻胆蛋白及其叶绿素a量的差异,以及样品前处理过程中各因素(研磨、光照、被测定藻体的量等)对测定结果的影响.实验结果表明:1)不同色泽的坛紫菜叶状体在正常培养条件下,含藻胆蛋白和叶绿素a的量各不相同,其中褐红色型藻体的藻胆蛋白和叶绿素a的质量比最高,分别达114.87 mg/g和8.83 mg/g;绿色型藻体的藻胆蛋白的质量比最低(55.39 mg/g);桔红色型藻体的叶绿素a的质量比最低(4.58 mg/g).2)不同温度下培养的坛紫菜,其4种色素的含量存在一定的差异.在本实验条件下,随着培养温度的升高,坛紫菜色素含量也随之增加.3)在影响测定结果的各因素中,对坛紫菜4种色素含量的测定结果影响最大的是研磨,其次为光照.

The paper has studied the contents of phycobiliprotein and chl. a in Porphyra haitanensis with different colors under different culture temperature conditions, and several factors in prereatment affecting the mensuration results. The results showed that： 1） In normal culture condition, the contents of phycobiliprotein and chl. a in Porphyra haitanensis thallus with different colour were different. The contents of phycobiliprotein and chl. a in marroon type were the highest, 114. 87 mg/g and 8.83 mg/g respectively. The phycoboloprotein of green type was the lowest （55.39 mg/g） and the chlorophyll of reddish yellow typewas also the lowest （4. 58 mg/g）. 2） The contents of four pigments were different in Porphyra haitanensis thallus at different cultivated temperature. The higher the temperture was, the higher the contents of pigment were. 3 ） Grind was the most important one of all the factors affecting the mensurement result of the pigment contents, and the second one was illumination.