Effect of Ascorbic Acid on Browning and Activity of Antioxidant Enzyme of Corydalis saxicola Bunting Callus(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Effect of Ascorbic Acid on Browning and Activity of Antioxidant Enzyme of Corydalis saxicola Bunting Callus

Author(s):: SU Jiang; CEN Zhongyong; FENG Yanlan; JIAN Zhichao; (School of Chemistry and Bioengineering，Hechi University，Yizhou，Guangxi 546300）

Keywords:: ascorbic acid; Corydalis saxicola Bunting; callus; browning; antioxidant enzyme

Abstract:: The effect of different ascorbic acid concentration on browning and activity of antioxidant enzyme of Corydalis saxicola Bunting callus were studied in this experiment of which Corydalis saxicola Bunting callus was used as the materials and was cultured on solid media.The results showed that the browning rate of Corydalis saxicola Bunting callus of treatments with different ascorbic acid concentration were lower than that of the control after 20 days culturing，and the browning rate of the treatment with 175 mg/L concentration of ascorbic acid was the lowest with 18.5%.The activity of antioxidant enzyme of Corydalis saxicola Bunting callus of the treatments with different ascorbic acid concentration were higher than that of the control throughout the culturing phase，the activities of POD and SOD reached the highest value after 30 days culturing，and which of the treatment with 175 mg/L concentration of ascorbic acid were the highest with 35.24 U?g-1?min-1 and 162.79 U?g-1.Also the activity of CAT of the treatments with different ascorbic acid concentration reached the highest value after 30 days culturing，which were higher than that of the control with 2.28 U?g-1?min-1,3.21 U?g-1?min-1，5.33 U?g-1?min-1,3.51 U?g-1?min-1 respectively.

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Last Update: 2015-11-20