降温对刺参免疫酶、可溶性蛋白及可溶性糖影响的初步研究 - 农学学报.pdf

农学学报 2012,2(04):44-49 Journal of Agriculture 降温对刺参免疫酶、可溶性蛋白及可溶性糖 影响的初步研究 王晓燕，常亚青，丁 君，刘 伟 （大连海洋大学/农业部北方海水增养殖重点实验室，辽宁大连116023） 摘 要：为初步探讨降温对刺参免疫酶、可溶性蛋白和可溶性糖的影响，采用2 种降温模式，对刺参进行 室内水温缓降实验和骤降实验。结果表明：（1）2 种降温模式下刺参体壁可溶性蛋白有显著的差异(P 0.05) ；骤降过程中，不同的降温幅度(9.5、5.5、3.5℃)对可溶性糖、可溶性蛋白有显著的影响(P0.05) ；缓降 过程中，可溶性糖和可溶性蛋白在2℃点上变化较明显。（2 ）2 种降温模式下刺参体腔液中过氧化氢酶 (CAT)和超氧化物歧化酶(SOD)活性有显著的差异(P0.05) ；骤降过程中，不同的降温幅度对CAT、SOD 和碱性磷酸酶AKP 活性有显著的影响(P0.05) ；缓降过程中，几种免疫酶的活性随着温度的降低都产生 了较为明显的变化。温度低于2~4℃以及降温幅度为9.5℃都会对刺参的免疫和生理指标产生显著的影 响；缓降对刺参免疫指标的影响比骤降要小。 关键词：刺参；低温；免疫酶；可溶性蛋白；可溶性糖 中图分类号：S917.4 文献标志码：A 论文编号：2011-1047 A Preliminary Study of Temperature Reduction on Immune Enzymes, Soluble sugars and Soluble Proteins in Sea Cucumber Wang Xiaoyan, Chang Yaqing, Ding Jun, Liu Wei (Dalian Ocean University, Ministry of Agriculture Key Laboratory of the North Marine Aquaculture, Dalian, 116023, Liaoning, China) Abstract: The purpose of this study was to investigate the effects of temperature reduction on immune enzymes, soluble sugars and soluble proteins in sea cucumber (Apostichopus j aponicus) preliminarily. Two temperature reduction modes were adopted. Sea cucumbers were designed to do cooling program including mild temperature and acute temperature inside. The result showed: (1) there was significant effect of two temperature reduction modes on the content of soluble proteins in the body wall of sea cucumbers (P0.05). In the process of acute temperature reduction, the different magnitudes of temperature reduction (9.5℃, 5.5℃, 3.5℃) were significantly affected the soluble