温度和pH值对卡拉白鱼消化组织淀粉酶活性的影响  

Effects of Temperature and pH Value on Amylase Activities in Digestive Organs of Chalcalburnus chalcoides aralensis

作　　者：白东清[1] 梁广海[1] 苗建发 吴旋[1] 宁博[1] 贾志超[1] 

机构地区：[1]天津农学院水产科学系天津市水产生态及养殖重点实验室,天津300384 [2]天津市天祥水产有限责任公司,天津301500

出　　处：《天津农学院学报》2012年第3期40-43,共4页Journal of Tianjin Agricultural University

基　　金：天津市农业科技成果转化与推广项目"环保型渔用配合饲料引进与研发技术"(08050507)

摘　　要：采用酶学分析方法,研究了不同温度和pH值对卡拉白鱼消化组织淀粉酶活性的影响。结果表明,在设定的温度和pH值范围内,各消化组织内淀粉酶的活力均随着温度和pH值的升高呈现先升后降的趋势;温度和pH值对卡拉白鱼消化组织内淀粉酶活性的影响较大(P<0.05),肝胰脏、前肠、中肠与后肠中淀粉酶活性的最适温度均为40℃;肝胰脏、前肠、中肠与后肠淀粉酶的最适pH值分别为7.4、7.4、7.0和7.8。It is aimed to study the effects of temperature and pH value on the amylase activities in digestive tissues of Chalcalburnus Chalcoides aralensis. It would provide theoretical basis and references for studying digestive physiology and nutrition requirements of Chalcalburnus Chalcoides aralensis. The results show that the activities of amylase of Chalcalburnus Chalcoides aralensis increased at first and then decreased with temperature and pH value increase in the designed temperature and pH value ranges. Temperature and pH value had significant effects on the activities of amylase in the digestive tissues of Chalcalburnus Chalcoides aralensis （P〈0.05）. The optimum temperature in hepatopancreas, rotgut, midgnt and hindgut of Chalcalburnus Chalcoides aralensis were all 40 ℃, and the optimum pH value were 7.4, 7.4, 7.0 and 7.8 for amylase in the hepatopancreas, forgnt, midgut and hindgut, respectively.

关 键 词：卡拉白鱼 消化组织 淀粉酶 温度 PH值 

分 类 号：S912[农业科学—水产科学]