Ulva is increasingly viewed as a food source in the world. Here, Ulva rigida was cultured at two levels of temperature (14, 18 °C), pH (7.95, 7.55, corresponding to low and high pCO₂), and nitrate conditions (6 μmol L⁻¹, 150 μmol L⁻¹), to investigate the effects of ocean warming, acidification, and eutrophication on food quality of Ulva species. High temperature increased the content of each amino acid. High nitrate increased the content of all amino acids except aspartic acid and cysteine. High temperature, pCO₂, and nitrate also increased the content of most fatty acids. The combination of high temperature, pCO₂, and nitrate increased the swelling capacity, water holding capacity, and oil holding capacity by 15.60%, 7.88%, and 16.32% respectively, compared to the control. It seems that the future ocean environment would enhance the production of amino acid and fatty acid as well as the functional properties of Ulva species.

乌尔瓦（Ulva）被越来越多地视为世界上的食物来源。这里，石莼杜松在温度（14，18°C），pH为两级培养（7.95，7.55，对应于低和高p CO ₂），和硝酸盐条件（6微摩尔大号^-1，150微摩尔大号^-1），以研究海洋变暖，酸化和富营养化对Ulva物种食品质量的影响。高温增加了每种氨基酸的含量。高硝酸盐增加了除天冬氨酸和半胱氨酸以外的所有氨基酸的含量。高温，p CO ₂和硝酸盐也增加了大多数脂肪酸的含量。结合高温，与对照相比，p CO ₂和硝酸盐的溶胀能力，持水量和持油量分别增加了15.60％，7.88％和16.32％。似乎未来的海洋环境将提高氨基酸和脂肪酸的产量以及乌尔瓦树种的功能特性。