摘要：
A new method of deattachment of juvenile sea urchin Strongylocentrotus nudus by garlic juice was developed in this study.Compared with KCl solution(100 mmol/L,300 mmol/L and 500 mmol/L), vinegar(5%,10% and 15%)and the onion juice(30 g/L,40 g/L and 50 g/L),the survival rates of the sea urchin in all experimental groups of garlic juice(5 g/L,10 g/L and 15 g/L)were found to be 100%, while the survival rates of the sea urchin in KCl solution and onion juice was 85% —95%,and that of vine-gar groups was only 1.74% —32.33%.There were significantly higher deattachment in groups of garlic juice than in the other groups.In terms of the deattachment time,the medium and high concentrations of KCl,the high concentrations of onion and all concentrations of garlic had the shorter deattachment time, ranging from 8.25 s to 16.57 s.Among these groups,the high concentrations of KCl had the shortest de-attachment time,significantly lower than the medium concentrations of garlic,the high concentrations of onion and the low concentrations of garlic,without significant difference in the high concentrations of gar-lic and the medium concentrations of KCl.Furthermore,There was no significant difference in deattach-ment between the medium concentrations of garlic and the high concentrations of garlic.Considering the deattachment effect and the production cost,the garlic juice at 1 kg/100 L concentration is the most appro-priate treatment to deattachment of juvenile sea urchin.%本研究探讨了不同质量浓度大蒜汁溶液(5、10、15 g/L)对光棘球海胆稚海胆的剥离效果.与不同浓度KCl(100、300、500 mmol/L)、洋葱汁(30、40、50 g/L)和食醋溶液(5%、10%、15%)对稚海胆的剥离效果相比,大蒜汁3个质量浓度组剥离后存活率均为100%,而KCl组和洋葱组剥离后存活率为85% ~95%,食醋组的仅为1.74% ~32.33%,大蒜汁组显著高于其他剥离方式的各试验组.分析平均剥离时间,大蒜汁3个试验组与300、500 mmol/L KCl组以及50 g/L洋葱汁组所需剥离时间较短,为8.25~16.57 s,其中500 mmol/L KCl组所需剥离时间最短,显著低于10 g/L大蒜汁组、50 g/L洋葱汁组及5 g/L大蒜汁组,而与15 g/L大蒜汁组、300 mmol/L KCl组差异不显著,10、15 g/L大蒜汁组剥离时间差异不显著.综合考虑剥离效果与生产成本,采用质量浓度为10 g/L的大蒜汁进行光棘球海胆稚海胆剥离最适宜.
