FATTY-ACIDS FROM MICROALGAE OF THE GENUS PAVLOVA

被引：67

作者：

VOLKMAN, JK ^{[1
]}

DUNSTAN, GA ^{[1
]}

JEFFREY, SW ^{[1
]}

KEARNEY, PS ^{[1
]}

机构：

[1] CSIRO,DIV FISHERIES,HOBART,TAS 7001,AUSTRALIA

来源：

PHYTOCHEMISTRY | 1991年 / 30卷 / 06期

基金：

澳大利亚研究理事会;

关键词：

PAVLOVA; PRYMNESIOPHYCEAE; MICROALGAE; LIPIDS; FATTY ACIDS; CHEMOTAXONOMY; MARICULTURE;

D O I：

10.1016/0031-9422(91)85028-X

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The total fatty acid compositions of four species of microalgae of the genus Pavlova have been examined by capillary GC-MS. The major constituents were 14:0, 16:0, 16:1(n-7), 18:4(n-3), 20:5(n-3) and 22:6(n-3) which together comprised 83-90% of the total fatty acids in each species. These distributions are similar to those found in diatoms, except that Pavlova species contain much higher abundances of 18:4(n-3) and 22:6(n-3). The Prymnesiophyceae have a more varied biochemistry than many other classes of microalgae. The distinctive fatty acid and sterol compositions of Pavlova species sets them apart from other groups in this class. The fatty acid data also indicate that P. salina and the two unnamed species of Pavlova studied are possible substitutes for P. lutheri as microalgal foods in tropical mariculture hatcheries.

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页码：1855 / 1859

页数：5

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