盐度对刺参(Apostichopus japonicus)消化酶活力的影响  

Effects of salinity on digestive enzyme activities of Apostichopus japonicus

作　　者：李刚[1] 唐学玺[1] 窦勇[1] 柯可[1] 于庆云[1] 王悠[1] 

机构地区：[1]中国海洋大学海洋生态学实验室,山东青岛266003

出　　处：《海洋环境科学》2011年第1期61-63,共3页Marine Environmental Science

基　　金：国家海洋公益性行业科研专项经费项目(200805066);"十一五"国家科技支撑计划重大项目(920603011)

摘　　要：以刺参(Apostichopus japonicus)为实验对象,分别设置5个盐度水平(23、26、29、32和35),采用酶活性分析的方法比较研究了在不同盐度的养殖环境下,刺参消化道内前肠和中肠不同部位蛋白酶、淀粉酶和脂肪酶3种消化酶活性的差异。结果表明,盐度对刺参消化酶活性影响显著(P<0.05)。蛋白酶活力在盐度29时最高,淀粉酶活力在盐度32时最高,前肠脂肪酶活力在盐度32时最高,中肠脂肪酶活力在盐度29时最高。三种消化酶中,蛋白酶活力最高,淀粉酶次之,脂肪酶活力最低。The specific activities of protease,amylase and lipase in foregut and mid-hindgut of Apostichopus japonicus were studied at different salinity（23,26,29,32 and 35）.The results showed that the salinity had significant effects on the specific activities of digestive enzymes（P〈0.05）.The activities of protease and mid-intestine lipase were the highest when the salinity was 29,but the activity of amylase and foregut were the highest when the salinity was 32.The protease activity was the highest among all digestive enzymes,followed by amylase activities,and the lipase activity was the lowest.

关 键 词：刺参 蛋白酶 淀粉酶 脂肪酶 盐度 比活力 

分 类 号：Q17[生物学—水生生物学]