Effects Of Ecological Factors On The Growth Of Caulerpa Lentillifera And Nutritional Analysis Of Caulerpa Lentillifera

The first part is about the effect of ecological factors (salinity, temperature and light) on the growth of Caulerpa lentillifera. The second part is about the analysis of the nutrient composition of C. lentillifera.In the first part, the effect of salinity change (15 ‰ -45 ‰) on the growth of C.lentillifera was studied by using single factor variables, from the growth rate (SGR),the average growth rate of vertical stem and the chlorophyll content. The results showed that the salinity had a significant effect on the growth of C. lentillifera, P<0.05, the suitable salinity growth range was 25 ‰ -35 ‰, and the optimum growth salinity was 30 ‰. Using the two-factor analysis, And chlorophyll content, the effects of light and temperature on the growth of long stems and the interaction between light and temperature were studied. The results showed that the effects of temperature and light on the growth of C. lentillifera were significant, P <0.05 , The maximum growth temperature of long stems and ferns is 25 ?, the most is the light is 6000Lux.In the second part of C. lentillifera's nutrient analysis experiments, the general nutrient components (fat, crude protein and crude fiber), mineral elements(manganese, iron, lead, zinc, cobalt, mercury, magnesium, calcium, Sodium), amino acids and unsaturated fatty acids. Among them, the crude protein and crude fiber content are 0.54% and 0.1% respectively, and the fat content is only 0.08%. Most of them are unsaturated fatty acids, so the long stems are a high protein, high cellulose and low fat The consumption of seaweed. This test detected a total of amino acids 16 kinds of amino acids, accounting for 4.84% of wet weight, of which 7 kinds of essential amino acids, accounting for 1.93% of wet weight, non-essential amino acids 9, accounting for 2.9% of wet weight. C. lentillifera contains all six flavors of amino acids, accounting for 2.1% of fresh weight, because the six amino acids show a special sweet and flavor, so the sea grapes will have a special food like caviar-like flavor. A total of 23 unsaturated fatty acids, including lauric acid, linoleic acid,arachidonic acid and ?-linolenic acid, were detected in this study. The content of unsaturated fatty acids is very high, which is 2.313g / Kg.