鲤鱼体中鱼腥味物质的提取和鉴定

采用同时蒸馏萃取法提取鲤鱼鱼体中的挥发和半挥发性有机物，用GC／MS从提取物中分析鉴定出鱼腥味和疑是鱼腥味物质16种。包括醛、烯醛、酮和呋喃4类化合物。其中己醛、庚醛和2，4-二烯癸醛被确认为鱼腥味的化合物。研究发现，这些物质总量在鲤鱼体的鱼鳞、鱼鳃和鱼肉的分布呈现下降趋势，且其总量与鱼腥味强度之间具有可比较的对应关系。     

应用胰凝乳蛋白酶消化法比较冬季和夏季鲢鱼肉肌球蛋白的构造特性

以夏季和冬季鲢为研究对象,利用胰凝乳蛋白酶能水解羧基端含芳香族氨基酸残基肽键的特性,根据其特异性酶切部位,结合电泳手段来分析肌球蛋白的内部构造差异性。结果表明,与夏季样品相比,冬季鲢的肌原纤维蛋白经酶切生成的肌球蛋白头部S-1较长,在高温下分子量为165 ku的重酶解肌球蛋白HMM容易被再降解成小片段的135 ku HMM,呈现出冬季肌球蛋白的结构不稳定性。在不同温度下加热夏季和冬季肌球蛋白,其ATPase失活速度和酶解肌球蛋白生成S-1的产生量的减少速度呈现一致性,说明酶解生成的S-1只来源于有活性的肌球蛋白。同时,冬季肌球蛋白热变性温度较夏季肌球蛋白要低6 ℃,表明冬季肌球蛋白的不稳定性。     

控藻鲢鱼的捕捞策略

鲢鱼是一种以水中浮游动植物为食的滤食性鱼类,利用鲢鱼控制蓝藻数量是一种有效的纯生物手段.分析蠡湖鲢鱼资源稳定的条件,建立鱼量的基本方程式及利润模型,给出利润与捕捞强度的关系和鱼群数量的变化趋势.最后得到了鲢鱼的放流与回捕策略.     

Determination of fatty acid compositions and cholesterol levels of some freshwater fish living in Porsuk Dam,Turkey

We determined the oil content, fatty acid composition, and cholesterol content of common carp (Cyprinus carpio), crucian carp (Carassius carassius), chub (Leusiscus cephalus), and tench (Tinca tinca) by GLC. The saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) levels were found to be 36.49%, 31.92%, 31.59% in common carp; 32.92%, 32.21%, and 34.87% in crucian carp; 36.19%, 32.91%, and 30.90% in chub; and 32.86%, 30.77%, and 36.37% in tench, respectively. The cholesterol (mg/100 g oil) levels of common carp, crucian carp, chub, and tench were determined by GLC methods as 119 ± 2.64 mg, 170.37 ± 2.36 mg, 94.68 ± 3.13 mg, and 179.84 ± 6.75 mg, respectively. Thus, the cholesterol contents of the analyzed freshwater fish species were low but their PUFA contents and nutritional values were high. Published in Khimiya Prirodnykh Soedinenii, No. 1, pp. 15–17, January–February, 2009.     

鲫鲤杂交F1及其亲本RAPD标记

用RAPD技术对红鲫(♀)×野鲤(♂)及其F1个体进行了研究．15个引物在鲤鱼中扩增出86条带(33条具多态性),红鲫75条带(24条呈多态性),两者共享25条(16条呈多态性)．F     

An experimental investigation into electromyography, constitutive relationship and morphology of crucian carp for biomechanical digital fish

Currently, the integrated biomechanical studies on fish locomotion come into focus, so it is urgent to provide reliable and systematic experimental results, and to establish a biomechanical digital fish database for some typical fish species. Accordingly, based on the control framework of Neural ControlActive Contraction of MusclePassive Deformation, the electromyography (EMG) signals, the mechanical properties and the constitutive relationship of skin, muscle, and body trunk, as well as morphological param...     

Effects and mechanism of ultrasound pretreatment of protein on the Maillard reaction of protein-hydrolysate from grass carp (Ctenopharyngodon idella)

The effects of two types (energy-divergent/gathered) of ultrasound pretreatment of protein on the Maillard reaction of protein-hydrolysate from grass carp (Ctenopharyngodon idella) were studied. The test and analysis of Fourier transform infrared spectroscopy, surface hydrophobicity and atomic force microscopy of protein, peptide concentration, molecular weight distribution and free amino acid content of protein-hydrolysate were performed to reveal the mechanism. Also, the sensory characteristics of Maillard reaction products were evaluated. Results showed that Maillard reaction products presented higher absorbance value at 294 and 420 nm after pretreated by two types of ultrasound compared to that of control. The grafting degree value of products pretreated by energy-divergent ultrasound increased by 13.87%. Both of these two types of ultrasound pretreatment showed higher (p < 0.05) value of grafting degree compared to that of positive control (thermal denaturation). The random coil content and surface hydrophobicity of protein improved significantly (p < 0.05), and the depth distribution of protein molecules narrowed down after pretreated by ultrasound, especially energy-divergent type ultrasound. The change of protein structure increased small molecular peptide/amino acid content in protein-hydrolysate, so that it promoted the Maillard reaction process of protein-hydrolysate and glucose. The mouthfulness and overall acceptance of Maillard reaction products increased after pretreated by two types of ultrasound. Results indicated that ultrasound, especially energy-divergent type ultrasound pretreatment of protein was an effective method to promote Maillard reaction evolution of protein-hydrolysate from grass carp protein and improved the flavor of Maillard reaction products.     

长江鳙遗传多样性的研究

运用40 个10 碱基随机引物对长江中游鳙(Aristchthysnobilis)的遗传多样性进行了随机扩增多态DNA(RAPD)分析. 所用引物中,有10 个能对鳙不同个体扩增出多态DNA 带,占总引物数的25% . 据所取长江中游自然繁殖的18条鳙样品的RAPD谱带的分析结果表明,鳙任意两个体间的遗传相似度在0.938 6～0.985 7之间,平均值为0.966 1;遗传变异度则在0.014 3～0.061 4 之间,平均值为0.043 9;所分析样本的Shannon 表型多样性指数(Ho)为7.285 8,Shannon 多样性值(H)为0.053 2. 人工繁殖鳙的遗传变异度和Shannon 表型多样性指数均明显低于长江自然繁殖群体.     

彭泽鲫鱼同工酶的研究

本文采用聚丙烯酰胺垂直平板电泳方法,分析了彭泽鲫鱼的肝、肾、心、脑、肌、眼等6种组织中的酯酶(EST)和乳脱酸氢酶(LDH)同工酶电泳图谱。结果表明:彭泽鲫鱼具有丰富的EST和LDH同工酶。在不同的组织中,EST和LDH同工酶谱带各不相同,具有明显的组织特异性。