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Characterization of typical taste and odor compounds formed by Microcystis aeruginosa

Journal of Environmental Sciences 2013年第8期25卷 1539-1548页

作者： Kejia Zhang tsair Fuh Lin tuqiao Zhang Cong Li Naiyun Gao College of Civil Engineering and Architecture Zhejiang University Department of Environmental Engineering National Cheng Kung University State Key Laboratory of Pollution Control and Resource Reuse Tongji University

Production and characteristics of typical taste and odor （t＆o） compounds by Microcystis aeruginosa were investigated. A few terpenoid chemicals, including 2-MIB, β-cyclocitral, and β-ionone, and a few sulfur compounds, such as dimethyl sulfide and dimethyl trisulfide, were detected. β-Cyclocitral and β-carotene concentrations were observed to be relevant to the growth phases of Microcystis. During the stable growth phase, 41-865 fg/cell of β-cyclocitral were found in the laboratory culture. β-Cyclocitral concentrations correlated closely with β-carotene concentrations, with the correlation coefficient R2 = 0.96, as it is formed from the cleavage reaction of β-carotene. For dead cell cases, a high concentration of dimethyl trisulfide was detected at 3.48-6.37 fg/cell. Four t＆o compounds, including β-cyclocitral, β-ionone, heptanal and dimethyl trisulfide, were tested and found to be able to inhibit and damage Microcystis cells to varying degrees. Among these chemicals, β-cyclocitral has the strongest ability to quickly rupture cells.

关键词： Microcystis aeruginosa t&o compounds β-cyclocitral algae-lytic effect

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