条斑紫菜冷冻前不同处理对细胞活性的影响

将新鲜幼嫩条斑紫菜叶状体在不同温度和通风状态下，干燥处 理后冻存于-20℃冰箱中。30d后酶解成单细胞，检查其活性和再生能力。结果表明，条斑紫 菜含水量为81.8%，在含水35%时冻藏可保持最大的活性。适宜的含水量范围是30%～40%。冷 冻前含水量高于40%时，复苏后细胞外观虽然正常，但酶解后存活率低，发育迟缓；冷冻前 含水量低于30%时，复苏后在叶状体上可见成片细胞死亡，色素弥散，形成红色斑块。酶解 后细胞死亡率高。阴干处理期间，温度的变化(10℃～25℃)对冷冻后的紫菜细胞活力没有明 显影响。

Effects of Pre-freezing Treatments on Cell Viability of Porphyra yezoensis

Fresh young thalli of Porphyra yezoensis were dr ied in the shade at various temperatures and in ventilation states. The thalli w ith different water contents were frozen in a -20℃ refrigerator. After being pr eserved more than 30 days, the thalli were recovered in seawater 24 hours, then were isolated into single cells and cultured at the same condition. The cell via bility was checked by dyeing with Neutral Red and Evans Blue. When the thalli lo st 45% water, or it contained 35% water, the isolated cells could keep the highe st viability. The suitable water content is 30%～40%. If the water content was mo re than 60% before freezing, though the thalli morphology kept in a normal state , the cell viability was low and its development was slow. If the water content was less than 30%, red spots could be seen in recovery thalli and a large number of cells died. Accordingly, the cell viability is very low in drier thalli.