克氏原螯虾甲壳不同部位中虾青素含量、构成与体色变化研究  

Study on the Structure and Color Changes of Astaxanthin in Different Parts of Procambarus clarkii Shell

作　　者：王晨宇 黄鸿兵[1] 李佳佳[1] 尹思慧 代培 俞雅文 徐宇[1] 许志强[1] 唐建清[1] WANG Chenyu;HUANG Hongbing;LI Jiajia;YIN Sihui;DAI Pei;YU Yawen;XU Yu;XU Zhiqiang;TANG Jianqing(Freshwater Fisheries Research Institute of Jiangsu Province,Nanjing,Jiangsu 210017,China)

机构地区：[1]江苏省淡水水产研究所,江苏南京210017

出　　处：《水产养殖》2022年第7期6-12,共7页Journal of Aquaculture

基　　金：江苏省克氏原螯虾产业技术体系(JFRS-03);江苏省科技厅现代农业重点研发项目(BE2020409);国家“蓝色粮仓科技创新”重点专项(2020YFD09003)。

摘　　要：以克氏原螯虾(Procambarus clarkii)为研究对象,采用高效液相色谱检测其虾壳不同部位虾青素的含量,分析克氏原螯虾甲壳颜色与虾青素含量的关系。结果表明,克氏原螯虾尾肢壳虾青素总量高于其他部位,头甲壳和钳壳含量相近,足壳中含量最少;克氏原螯虾壳色与游离虾青素的含量有着密切的关系;游离型虾青素和酯化虾青素的比例可能随着龙虾性征的改变而发生变化。指出,未来可以通过研究虾青素形态变化的基因,进一步探究克氏原螯虾体色变化的具体调控机制,为克氏原螯虾养殖业发展提供参考。Astaxanthin is a common carotenoid and shrimp and crab carapace is rich in astaxanthin is a common carotenoid,shrimp and crab carapace contains rich resources of astaxanthin,shrimp and crab body colour is also affected by different levels and forms of astaxanthin.In this paper,Procambarus clarkii was used as a research object to analyse the content and morphology of astaxanthin in the shells of different parts of Procambarus clarkii,and the relationship between shell colour and astaxanthin content in Procambarus clarkii was analysed using the HSB model.The results showed that the total amount of astaxanthin was higher in the caudal shells than in the other parts of the lobster,with similar levels in the cephalic and pincer shells and the lowest levels in the foot shells.The results of the study are intended to provide some data on the distribution of astaxanthin in the body of crayfish and to establish a basis for further research on the accumulation of astaxanthin and changes in body colour during the growth of crayfish.

关 键 词：克氏原螯虾 虾青素 甲壳 体色变化 

分 类 号：S197[农业科学—农业基础科学]