马氏珠母贝正常贝肉与黑壳病贝肉成分对比

The comparative analysis of components in the flesh of normal Pinctada martensii and those with black shell disease

为了研究黑壳病造成马氏珠母贝肉成份的变化,首先采用水蒸气蒸馏法分别提取正常马氏珠母贝和黑壳病马氏珠母贝肉的挥发性成份进行分析,正常马氏珠母贝肉检测出58种,黑壳病贝肉检测出59种。但黑壳病贝肉中仅有7种化合物与正常贝肉的挥发性成分相同。在黑壳病贝中,含量较高的成分有二十一烷和十八醛,分别为18.52%和17.95%,但在正常贝肉未检出。其次,采用茚三酮作柱后衍生试剂测定氨基酸的方法检测正常马氏珠母贝和患黑壳病的马氏珠母贝肉中牛磺酸的含量,结果分别为72.47mg/g、72.75mg/g,牛磺酸含量基本一致。通过分析黑壳病引起马氏珠母贝体内挥发性成分和牛黄酸成分变化,为研究马氏珠母贝患黑壳病的病变机理提供一定的科学依据。

In order to study the changes of flesh ingredients of pinctada rnartensii caused by black shell disease, firstly, the volatile components of the flesh of the normal Pinctada martensii and the black shell ones are extracted by steam distillation extract method, respectively, as a result, 58 kinds of volatile compounds are identified in normal Pinctada martensii and 59 kinds in the diseased ones. however, there are only seven kinds of compouds common in both. The content of Heneicosane and nonyl lactone is comparatively higher in the flesh of the diseased ones, but they are not found in the normal ones. Secondly, the content of taurine in the flesh of normal Pinctada martensii and those with black shell disease are detected by the method that using ninhydrin as a post--column derivatization reagent. The result is 72.47mg/g, 72.75mg/g. the volatile compouds and taurine in the flesh of normal Pinctada rnartensii and the diseased ones are analyzed so as to provide a scientific basis for further research into such disease mechanism.