克氏原螯虾麻醉保活技术研究  

Clove Oil Anesthesia for the Improvement of Survival Rate of Crayfish

作　　者：谢慧明[1] 边会喜[1] 杨毅[1] 张文成[1] 林春铭[1] 高香兰[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《食品科学》2010年第12期247-250,共4页Food Science

基　　金：2007年农业部科技成果转化资金项目(2007GB2C300145)

摘　　要：为提高远程运输克氏原螯虾的存活率,从MS-222、乙醚及丁香油中优选出丁香油作为麻醉剂,以耗氧量、存活率等为考察指标,研究不同质量浓度(10、20、40、80、160、320mg/L)条件下,丁香-乙醇水溶液对小龙虾的麻醉效果。结果表明:在丁香-乙醇水溶液质量浓度20～80mg/L时,10min内能使小龙虾进入麻醉状态,存活率达96%以上;在25～30℃时存放时,经60mg/L的丁香-乙醇水溶液麻醉的小龙虾保活效果最佳,与非麻醉组相比,20h后的存活率提高了9%。In an effort to improve the survival rate of crayfish during long-distance transport,clove oil,MS-222（3-aminobenzoic acid ethyl ester methanesulfonate） and ethyl ether were used alone for the anesthetic treatment of crayfish,and clove oil was the selected anesthetic agent for the studies carried out subsequently,in which,the effect of varying clove oil concentrations（10,20,40,80,160,320 mg/L） on the oxygen consumption and survival rate of crayfish was examined.Crayfish was anesthetized within 10 min post-treatment of clove oil at 20-80 mg/L and the survival rate was more than 96%.The optimal clove oil concentration for keeping crayfish alive during storage at 25-30 ℃ was 60 mg/L,resulting in an increase by 9% in survival rate when compared with post-20 h storage unanesthetized crayfish.

关 键 词：克氏原螯虾 丁香油 麻醉 保活 MS-222 

分 类 号：S98[农业科学—捕捞与储运]