坛紫菜优质新品系（Q-1）主要经济性状的研究

Research on the main economic traits of the new strain of high quality Porphyra haitanensis

中文关键词: 坛紫菜  优质品系  经济性状

英文关键词: Porphyra haitanensisHigh quality strainEconomic traits

中文摘要:

      对杂交选育的坛紫菜优质品系（Q-1）和人工养殖的坛紫菜（对照组）进行叶状体生长、藻体厚度、4种色素含量、粗蛋白、氨基酸含量的测定以及丝状体的生长发育等实验。结果表明，（1）（Q-1）F2、F3叶状体生长迅速，不易成熟；3-4 cm的F3叶状体经过10-15 d的培养，平均日增长量高达(8.33±1.01)cm，分别为父、母本的1.4和2.7倍；（2）F3叶状体在第1次剪收时藻体厚度为（21.0±1.5）μm，仅为对照组厚度的52％，第2次剪收时为（25.6±1.9）μm，为对照组的56％；F2剪收1次后藻体的长度、宽度和鲜重平均日增长量分别为对照组的2.1、2.4和2.2倍；（3）F2叶状体的总藻胆蛋白含量为(109.52±0.94)mg/g，为对照组的1.6倍；粗蛋白的含量高达（41.71±11）g/100g，比对照组高27％；F3叶状体第1次剪收时叶绿素a的含量高达(7.66±0.19)mg/g，比对照组高13％；(4)F3叶状体第1次剪收时呈味氨基酸中鲜味氨基酸与甜味氨基酸的总量为2.49 g/100g，为对照组的1.8倍；必需氨基酸含量为15.66 g/100g，比对照组高13％；（5）（Q-1）和对照组的丝状体在29 ℃分别培养30-40 d时，90％的营养藻丝发育成孢子囊枝。

英文摘要:

      The high qualityPorphyra haitanensis strain (Q-1) and the control were obtained from hybridization breeding and farmed, respectively. Growth, thickness, the four kinds of pigments, crude protein and amino acids of the thalli, and development of the conchocelis were studied. The results indicated that: (1) F2 and F3 thalli of (Q-1) grew fast and were not easily to become mature. The average daily length increase of F3 thalli that were 3 to 4 cm long reached 8.33±1.01 cm after being cultured for 10 to 15 days, which was 1.4 times higher than the male broodstock and 2.7 times higher than the female broodstock; (2) The thickness of F3 thalli was 21.0±1.5 μm and 25.6±1.9 μm at the first harvest and the second, respectively, which was 52% or 56% of the control. The daily length, width and weight increase of F2 thalli were 2.1, 2.4 and 2.2 times higher than the control after the first harvest; (3) The total phycobiliprotein of F2 thalli was 109.52±0.94 mg/g, which was 1.6 times higher than the control; and the crude protein reached 41.71±0.11 mg/g which was 27% higher than the control. The chlorophyll a of F3 thalli reached 7.66±0.19 mg/g at the first harvest which was 13% higher than the control; (4) The delicious and sweet amino acids of the flavor AA was 2.49 g/100g, which was 1.8 times higher than the control. The essential amino acids were 15.66 g/100g which was 13% higher than the control; (5) 90% conchocelis of (Q 1) or the control developed into sporangial branchlets cultured for 30 or 40 days at 29 ℃. The research may lay a foundation for the selection of high quality P.haitanensis strain with improved economic benefit.