首页> 外文期刊>Iranian Journal of Fisheries Sciences >Effects of microelements (Fe, Cu, Zn) on growth and pigment contents of Arthrospira (Spirulina) platensis
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Effects of microelements (Fe, Cu, Zn) on growth and pigment contents of Arthrospira (Spirulina) platensis

机译:微量元素(Fe,Cu,Zn)对Arthrospira(Spirulina)植物生长和颜料含量的影响

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A laboratory experiment was conducted to assess the bioaccumulation of microelements Fe sup2+/sup, Cu sup2+/sup, Zn sup2+/sup and their effects on the growth and pigment contents of Spirulina platensis in Zarrouk’s media. The mentioned metals concentrations enhanced separately to tenfold of the Zarrouk’s content. The results indicated no differences in the dry weights for the different medias ( p 0.05). A rapid increase in optical density values has been observed in tenfold of Cusup+2/sup concentration giving the maximum optical density values (0.498± 0.234 mg Lsup-1/sup). In contrast, a gradual increase rate in the optical density has been observed at all concentration of treatments. Enrichment factor (EF) improved with increasing the metal concentration of treatments. The maximum EF value has been observed at 13.54 in Znsup+2/sup concentrations. At all concentrations, the maximum production of chlorophyll A (1.213±0.514 mg Lsup-1/sup) occurred in 7supth/sup day of incubation. The highest total carotenoid concentration was recorded in S . platensis treated with Cusup+2/sup (0.0042± 0.0004 mg Lsup-1/sup) after 14 days. The phycobiliproteins decreased in all of the treatments. Results suggested that S. platensis would be important part of in functional food developments.
机译:进行了实验室实验以评估微量元素Fe 2 + / sop>,Cu 2 + ,Zn 2 + 及其对生长的影响的生物累积Zarrouk媒体螺旋藻Platensis颜料含量。提到的金属浓度分别增强至Zarrouk内容的十倍。结果表明不同培养基的干重没有差异(P> 0.05)。已经在Cu + 2 + 2℃的十倍中观察到光密度值的快速增加,其具有最大光学密度值(0.498±0.234mg L -1 / sup>)。相反,在所有处理浓度下观察到光密度的逐渐增加率。富集因子(EF)随着药物的金属浓度而改善。已经在Zn + 2 + 2 + 2 + 2浓度下观察到最大EF值。在所有浓度下,叶绿素A(1.213±0.514 mg L -1 / sup>)的最大产量发生在7个 th 日孵育中。在s中记录了最高的总类胡萝卜素浓度。 14天后,用Cu + 2 + 2(0.0042±0.0004mg l -1 / sup>)处理铂。所有治疗中的植物胆蛋白减少。结果表明,S.Platensis将是功能性食品发展的重要组成部分。

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