色素添加对咖啡金黄水母体色影响的初步研究
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摘要
在人工繁殖水母的饵料中添加食用性人工合成色素、人工合成荧光色素、天然虾青素、铁元素和饲喂含有色素的海蜇等,测定水母采食饵料后感官指标、酪氨酸酶活力和总类胡萝卜素含量的变化,分析添加物质对水母生理机能的影响。试验结果显示,4种人工食用色素均能大大提升水母的观赏性,但颜色保持时间短,3 h后,所有水母均恢复原来的体色,水母状态未发现改变。水母注射水溶性荧光色素,10 h后才能通过水循环扩散到全身,荧光色维持时间可达30 d。水母饲喂天然虾青素、铁元素和含有色素的海蜇1个月后,肉眼观察,海蜇组的水母比对照组的水母颜色深,而虾青素组、FeSO_4组与对照组差异不明显。各组酪氨酸酶活力和总胡萝卜素含量均较低。组内个体间酪氨酸酶活力差异较大,但各组间差异均不显著(P>0.05)。总胡萝卜素在450 nm处吸收值最高。海蜇组水母的酪氨酸酶活力和总胡萝卜素含量均最高,分别为0.133 U/mL和251.01 mg/kg。虾青素组酪氨酸酶活力最低,为0.109 U/mL。食用色素组总胡萝卜素含量最低,仅为158.83 mg/kg,酪氨酸酶活力仅高于虾青素组,可能与色素并未在表皮和中胶层形成色素沉淀有关。试验结果表明,人工添加色素能获得颜色各异的水母,水溶性荧光色素能长期保存在动物体内,可作为体色调控色素。水母的色素合成与酪氨酸酶活力和总胡萝卜素含量有关。
The sensory index, tyrosinase activity and total carotenoid content were studied in jellyfish Chrysaora melanaster fed diets containing synthetic pigment, synthetic fluorescent pigment, astaxanthin, iron and edible jellyfish to evaluate the effects of dietary pigments on body color of the jellyfish. The results showed that the four edible pigments led to greatly improve the ornamental value of the jellyfish, with short color retention time. It was found that all the jellyfish was recoveried to their original color in 3 h, without change in the jellyfish status. The fluorescent pigments were kept in the body of jellyfish injected with the pigments for 30 days, though they were distributed all over the body in 10 h through the water cycle. The jellyfish fed natural astaxanthin, iron, and edible jellyfish for a month had deeper body color in the edible jellyfish group than the jellyfish in the control did, without significant differences between the astaxanthin group, and the FeSO_4 group and the control group(P>0.05). There were low tyrosinase activity and total carotene content in all groups, without significant difference among groups(P>0.05), though great variation among individuals. The maximal absorption value of total carotene was observed at 450 nm, and the maximal tyrosinase activity(0.133 U/mL) and total carotene content(251.01 mg/kg) in edible jellyfish group, with the minimal activity(0.109 U/mL) of tyrosinase in astaxanthin group, and the minimal content(only 158.83 mg/kg) of total carotene in the edible pigment group. Higher activity of tyrosinase in the edible pigment group than that in the astaxanthin group was involved in the absence of sediment of pigment in the epidermis and mesoglobin. The findings indicate that various color jellyfish is obtained through exogenous pigments which are preserved in the animals for a long time, and that the pigment synthesis of jellyfish depends on tyrosinase activity and total carotene content.
The sensory index, tyrosinase activity and total carotenoid content were studied in jellyfish Chrysaora melanaster fed diets containing synthetic pigment, synthetic fluorescent pigment, astaxanthin, iron and edible jellyfish to evaluate the effects of dietary pigments on body color of the jellyfish. The results showed that the four edible pigments led to greatly improve the ornamental value of the jellyfish, with short color retention time. It was found that all the jellyfish was recoveried to their original color in 3 h, without change in the jellyfish status. The fluorescent pigments were kept in the body of jellyfish injected with the pigments for 30 days, though they were distributed all over the body in 10 h through the water cycle. The jellyfish fed natural astaxanthin, iron, and edible jellyfish for a month had deeper body color in the edible jellyfish group than the jellyfish in the control did, without significant differences between the astaxanthin group, and the FeSO_4 group and the control group(P>0.05). There were low tyrosinase activity and total carotene content in all groups, without significant difference among groups(P>0.05), though great variation among individuals. The maximal absorption value of total carotene was observed at 450 nm, and the maximal tyrosinase activity(0.133 U/mL) and total carotene content(251.01 mg/kg) in edible jellyfish group, with the minimal activity(0.109 U/mL) of tyrosinase in astaxanthin group, and the minimal content(only 158.83 mg/kg) of total carotene in the edible pigment group. Higher activity of tyrosinase in the edible pigment group than that in the astaxanthin group was involved in the absence of sediment of pigment in the epidermis and mesoglobin. The findings indicate that various color jellyfish is obtained through exogenous pigments which are preserved in the animals for a long time, and that the pigment synthesis of jellyfish depends on tyrosinase activity and total carotene content.
引文
[1] 杨翠华,王玮,王文章,等.咖啡金黄水母的人工培育及生活史观察[J].水产科学,2012,31(12):708-712.
[2] 杨为东,郭玲玲,赵文,等.pH、盐度和不同饵料对咖啡金黄水母幼体生长与存活的影响[J].大连海洋大学学报,2011,26(3):223-226.
[3] 杨翠华,王玮,王文章.光照和水流对巴布亚硝水母存活时间及存活率的影响[J].水产科学,2011,30(9):555-558.
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[6] Phillips J C,Bex C S,Gaunt I F.The metabolic disposition of 14C-labelled Ponceau 4R in the rat,mouse and guinea-pig [J].Food and Chemical Toxicology,1982,20(5):499-505.
[7] Gao Y L,Li C M,Shen J Y,et al.Effect of food azo dye tartrazine on learning and memory functions in mice and rats,and the possible mechanisms involved [J].Journal of Food Science,2011,76(6):125-129.
[8] Gosetti F,Gianotti V,Angioi S,et al.Oxidative degradation of food dye E133 brilliant blue FCF liquid chromatography-electrospray mass spectrometry identification of the degradation pathway [J].Journal of Chromatography A,2004,1054(1):379-387.
[9] 陈林,符秋娟.四种食用色素对金鱼体色的影响[J].上海水产大学学报,2007,16(1):79-82.
[10] 汪洪涛,徐学明,金征宇.天然虾青素对金鱼体色变化的影响[J].现代食品科技,2013,29(4):749-751.
[11] Booth M A,Warner-Smith R J,Allan G L,et al.Effects of dietary astaxanthin source and light manipulation on the skin color of Australian snapper Pagrus auratus (Bloch & Schneider,1801) [J].Aquaculture Research,2004(35):458-464.
[12] Takahashi K,Watanabe M,Takimoto T,et al.Uptake and distribution of astaxanthin in several tissues and plasma lipoproteins in male broiler chickens fed a yeast (Phaffia rhodozyma) with a high concentration of astaxanthin[J].British Poultry Science,2004,45(1):133-138.
[13] 刘晓东,陈再忠.鱼类色素细胞及体色调控[J].水产科技情报,2008,35(1):13-17.
[14] 刘希光,于华华,李学刚,等.海蜇中常量和微量元素的同时测定[J].海洋学报:中文版,2006,28(2):151-155.
[15] 丁小峰,叶元土,蒋蓉,等.饲料色素对黄颡鱼生长和生理机能的影响[J].粮食与饲料工业,2008,29(9):39-41.
[16] 唐精,叶元土.四种微量元素对胡子鲶体表色素含量的影响[J].饲料工业,2007,28(24):27-30.
[17] 向枭,曾学润,李晋华,等.类胡萝卜素对花玛丽鱼体色影响的最适量研究[J].渔业现代化,2000,3(1):16-18.
[18] 张娟娟,李小勤,冷向军,等.虾青素在虹鳟体内的沉积与降解研究[J].水产学报,2012,36(12):1872-1879.
[2] 杨为东,郭玲玲,赵文,等.pH、盐度和不同饵料对咖啡金黄水母幼体生长与存活的影响[J].大连海洋大学学报,2011,26(3):223-226.
[3] 杨翠华,王玮,王文章.光照和水流对巴布亚硝水母存活时间及存活率的影响[J].水产科学,2011,30(9):555-558.
[4] 张晓红,吴锐全,王海英,等.鱼类体色的色素评价及人工调控[J].饲料工业,2008,20(4):58-61.
[5] Ramamoorthy K,Bhuvaneswari S,Sankar G,et al.Proximate composition and carotenoid content of natural carotenoid sources and its color enhancement on marine ornamental fish Amphiprion ocellaris (Cuveir 1880)[J].World Journal of Fish and Marine Sciences,2010,2(6):545-550.
[6] Phillips J C,Bex C S,Gaunt I F.The metabolic disposition of 14C-labelled Ponceau 4R in the rat,mouse and guinea-pig [J].Food and Chemical Toxicology,1982,20(5):499-505.
[7] Gao Y L,Li C M,Shen J Y,et al.Effect of food azo dye tartrazine on learning and memory functions in mice and rats,and the possible mechanisms involved [J].Journal of Food Science,2011,76(6):125-129.
[8] Gosetti F,Gianotti V,Angioi S,et al.Oxidative degradation of food dye E133 brilliant blue FCF liquid chromatography-electrospray mass spectrometry identification of the degradation pathway [J].Journal of Chromatography A,2004,1054(1):379-387.
[9] 陈林,符秋娟.四种食用色素对金鱼体色的影响[J].上海水产大学学报,2007,16(1):79-82.
[10] 汪洪涛,徐学明,金征宇.天然虾青素对金鱼体色变化的影响[J].现代食品科技,2013,29(4):749-751.
[11] Booth M A,Warner-Smith R J,Allan G L,et al.Effects of dietary astaxanthin source and light manipulation on the skin color of Australian snapper Pagrus auratus (Bloch & Schneider,1801) [J].Aquaculture Research,2004(35):458-464.
[12] Takahashi K,Watanabe M,Takimoto T,et al.Uptake and distribution of astaxanthin in several tissues and plasma lipoproteins in male broiler chickens fed a yeast (Phaffia rhodozyma) with a high concentration of astaxanthin[J].British Poultry Science,2004,45(1):133-138.
[13] 刘晓东,陈再忠.鱼类色素细胞及体色调控[J].水产科技情报,2008,35(1):13-17.
[14] 刘希光,于华华,李学刚,等.海蜇中常量和微量元素的同时测定[J].海洋学报:中文版,2006,28(2):151-155.
[15] 丁小峰,叶元土,蒋蓉,等.饲料色素对黄颡鱼生长和生理机能的影响[J].粮食与饲料工业,2008,29(9):39-41.
[16] 唐精,叶元土.四种微量元素对胡子鲶体表色素含量的影响[J].饲料工业,2007,28(24):27-30.
[17] 向枭,曾学润,李晋华,等.类胡萝卜素对花玛丽鱼体色影响的最适量研究[J].渔业现代化,2000,3(1):16-18.
[18] 张娟娟,李小勤,冷向军,等.虾青素在虹鳟体内的沉积与降解研究[J].水产学报,2012,36(12):1872-1879.
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