盐度对鲈鱼稚、幼鱼发育阶段氨基酸的影响  

Effect of salinity on composition and content of amino acid profiles of juvenile and larval Lateolabrax japonicus

作　　者：杨山[1] 王艳[2] 刘涛[1] 胡先成[1] 陈炜[1] 

机构地区：[1]重庆师范大学生命科学学院,动物生物学重庆市市级重点实验室,重庆401331 [2]河北工业大学城市学院,天津300130

出　　处：《海洋科学》2016年第3期17-22,共6页Marine Sciences

基　　金：重庆市科委自然科学基金(7877);重庆市教委科学技术研究项目(040807);重庆市科技创新能力建设项目(2010CA1010)~~

摘　　要：为揭示鲈鱼(Lateolabrax japonicus)稚、幼鱼在淡化过程中氨基酸的组成及含量的变化规律,本实验在15.00、7.50及0.00共3个盐度梯度下,用氨基酸全自动分析仪对鲈鱼稚、幼鱼氨基酸的组成及含量进行了测定和分析。结果表明,实验中,3个盐度组的总氨基酸含量均逐渐增加,且它们之间没有显著性差异;实验中15.00盐度的必需氨基酸总量略呈下降趋势,而7.50盐度组和0.00盐度组均呈上升趋势,3个盐度之间存在显著性差异(P>0.05);除脯氨酸外,3个盐度组中其他的非必需氨基酸含量及总的非必需氨基酸含量也均无显著差异。To determine the variation laws for the composition and content of amino acids in juvenile and larval sea bass （Lateolabraxjaponicus） during desalination processes, in this study, we used an amino acid automatic analyzer to measure and analyze the composition and content of amino acids at three ambient salinities, including 15.00, 7.50, and 0.00. The results show that the total contents of the amino acids at different salinities increase gradually and the differences were not significant in this experiment. The total essential amino acids （EAA） decreased at a salinity of 15.00, but the total EAA increased at salinities of 7.50 and 0.00. The differences in the total EAAs were significant for the three different salinities. In addition, the differences in the total non-essential amino acids, and in every non-essential amino acid except proline, were not significant at different salinities.

关 键 词：鲈鱼(Lateolabrax japonicus) 稚鱼 幼鱼 盐度 氨基酸 

分 类 号：Q945[生物学—植物学]