不同胁迫温度条件下坛紫菜中脂肪酸和挥发性物质分析

为了解高温胁迫条件下坛紫菜脂肪酸变化规律,采用气相色谱-质谱联用技术对不同胁迫温度条件下的坛紫菜脂肪酸和挥发性物质进行分析。结果显示,以20℃为对照温度,分别在25、28℃和35℃三个温度胁迫后,坛紫菜中共鉴定出13种总脂肪酸、14种游离脂肪酸和32种挥发性物质。当胁迫温度升高至28℃时,饱和脂肪酸和挥发性物质含量随胁迫温度升高而增加,而不饱和脂肪酸和游离脂肪酸含量则随胁迫温度升高而降低;当胁迫温度升高至35℃时,总脂肪酸、总游离不饱和脂肪酸和挥发性物质含量均随胁迫温度升高而降低。了解高温胁迫条件下总脂肪酸、游离脂肪酸和挥发性物质之间的转化,有助于了解坛紫菜抗高温胁迫机理和坛紫菜的健康栽培。

Analysis of Fatty Acids and Volatile Organic Compounds of Pyropia haitanensis under Heat Shock at Different Temperatures

To understand the changes in the fatty acid profile of Pyropia haitanensis under heat shock stress, the fatty acids(FAs) and volatile organic compounds (VOCs) of P. haitanensis under heat shock stress at different temperatures wereanalyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that after subjecting P. haitanensis to heatshock at 20 (control), 25, 28 and 35 ℃, a total of 13 total fatty acids (TFAs), 14 free fatty acids (FFAs) and 32 VOCs wereidentified. The contents of saturated fatty acids (SFAs) and VOCs were increased with increasing heat shock temperature upto 28 ℃, whereas the contents of unsaturated fatty acids (UFAs) and FFAs were decreased. As the heat shock temperaturefurther rose to 35 ℃, the contents of TFAs, FFAs and VOCs were decreased. This study may be helpful to understand themechanism of heat resistance of P. haitanensis and its cultivation.