19种(株)海洋微藻脂肪酸组成及充气产生的影响  

The Effects of Air Bubbling Condition on Fatty Acid Composition in 19 Strains of Marine Microalgae

作　　者：徐继林[1] 严小军[2] 周成旭[2] 马斌[2] 唐学玺[1] 

机构地区：[1]中国海洋大学海洋生命学院,山东青岛266003 [2]宁波大学海洋生物工程重点实验室,浙江宁波315211

出　　处：《宁波大学学报（理工版）》2006年第2期180-185,共6页Journal of Ningbo University：Natural Science and Engineering Edition

基　　金：国家新药基金(2003AA2Z3511);浙江省自然科学基金(RC02059);浙江省教育厅科研基金(20030455)

摘　　要：在静态和充气2种培养方式下对19种(株)海洋微藻进行了培养,冷冻干燥后用Bligh-Dyer法提取总脂,皂化后进行脂肪酸的气相色谱-质谱定性定量分析,共鉴定出56种脂肪酸.研究结果表明,同一纲微藻都有相近的主要脂肪酸组成,不同纲微藻的脂肪酸组成特性则不同,冲气培养的微藻脂肪酸种类比静态培养的微藻多,这是由于在充气过程中带入了微生物的缘故,但仅仅改变充气条件并不能明显改变微藻累积脂肪酸的趋势.Fatty acid analysis is conducted for 19 strands of marine microalgae cultured under both stationary and air bubbling conditions. The lipid is extracted from lyophilized microalgae using classic Bligh-Dyer method, and then analyzed by gas chromatography-mass spectrometer after fatty acid saponification and derivatization are completed. Fifty six fatty acids are quantified. The results indicate that similar fatty acids are composed by the same taxonomic class, while different fatty acids characterize different classes. The number of fatty acid type is larger when the microalgae is cultured under air bubbling conditions than static conditions. The explanation comes from the microbial activity resulting from the air bubbling. However, changing the air bubbling condition alone cannot apparently alter the trend for accumulating fatty acids.

关 键 词：充气 海洋微藻 脂肪酸 

分 类 号：Q949.2[生物学—植物学]