Stable Isotope Composition Of Sea Cucumber Fatty Acids Under Different Environmental Factors

In this paper,the fatty acids,carbon and nitrogen stable isotopes,as well as stable carbon isotope compositions of individual fatty acids of different types of environmental factors(natural environmental factors and human environmental factors)in Zhangzidao and Wafangdian,Muping,Danzidao and Laizhou were studied to analyze and compare the regional differences.The composition characteristics,combined with principal component analysis and discriminant analysis,were used to trace the source of sea cucumber.The fatty acid composition characteristics of the five sites,such as Zhangzidao,Wafangdian,Muping,Basil Island and Laizhou sea cucumber,were analyzed under the influence of natural environmental factors,combined with the data of Apostichopus japonicus in the sea of Peter Dam;Sea cucumber fatty acid data from Portugal,Sabah,Malaysia.After summarizing,it was found that the percentages of EPA and DHA in the wall of Apostichopus japonicus and sea cucumber decreased with the decrease of latitude,and the percentages at 16:0 and 18:0 increased with the decrease of latitude.Anthropogenic environmental factors have a significant effect on the acid composition of sea cucumber fatty acids.Before and after processing,the content of 14:ln-5,18:3n-6,18:3n-3 and ?PUFAs in sea cucumber increased significantly.The contents of 16:0,18:ln-9,20:ln-9 and ?SFAs decreased significantly,but combined with principal components and discriminant analysis,the sea cucumbers from different habitats could be effectively distinguished.At the same time,different processing methods of sea cucumber can be effectively distinguished at the same place;under different storage time,there is no significant change in the content of four fatty acids such as 20:0,17:ln-7,20:2n-6,20:3n-6,combined determination The analysis can geoditute the dried sea cucumbers in different regions,and the differentiation effect is significant.However,due to the influence of processing factors on human factors,the physical and chemical reactions of sea cucumbers in the preservation process are different.It is not possible to trace the origin of sea cucumbers in the same processing method in different regions by these five fatty acids.The anthropogenic environmental factors have a significant effect on the stable isotope values of the fatty acid and acid carbon of sea cucumber.Before and after processing,the stable isotope values of fatty acids in sea cucumber showed a significant downward trend.The reason for this change may be due to the thermal decomposition of sea cucumber nutrients during processing,resulting in a decrease in nutrient content and a significant decrease in carbon stable isotope values.It may also be that during the foaming process,the dried sea cucumber swells and the nutrient material is infiltrated into the body to cause loss.Combined with principal component analysis and discriminant analysis,it can effectively distinguish sea cucumbers with different processing methods in different regions.Among them,the discriminant analysis distinguishes the effect significantly.Among them,18:3n-3,22:6n-3,24:ln-9,18:3n-6 and other four fatty acids contributed a lot;there were no significant differences in the ?13C values of 12 fatty acids such as 14:0 at different storage times.The use of these 12 fatty acid carbon stable isotope values combined with discriminant analysis can effectively trace the source of dried sea cucumbers in different regions,and the distinguishing effect of Wafangdian dry and salt samples is significant.The stable isotope of fatty acid carbon can effectively trace the dry sea cucumber in different regions,and can reduce the influence of processing methods and preservation time on human environmental factors.