CAI Ying-hao,GONG Ning,LI De-qin,et al.Changes of Total Phenols and Related Enzymes Activity in the Browning Process of Bletilla striata Protocorm[J].Northern Horticulture,2013,37(06):97-99.
白及原球茎褐变过程中总酚及相关酶活性的变化
- Title:
- Changes of Total Phenols and Related Enzymes Activity in the Browning Process of Bletilla striata Protocorm
- 文章编号:
- 1001-0009(2013)06-0097-03
- Keywords:
- Bletilla striata protocorm; browning; total phenos content; PPO; POD; PAL
- 分类号:
- S 567.23+9
- 文献标志码:
- A
- 摘要:
- 以不同褐变程度的白及原球茎为试材，研究了白及原球茎褐变度与总酚含量、多酚氧化酶（PPO)、过氧化物酶（POD）、苯丙氨酸解氨酶（PAL）活性的关系。结果表明：在一定褐变度范围内，随褐变程度的增加，总酚含量升高，超过一定范围，总酚含量随褐变程度增加而降低；PPO与PAL活性变化趋势一致，在褐变前期与褐变度呈正相关，后期活性随褐变度增加而降低；POD活性随褐变度增加而略有降低。
- Abstract:
- Taking Bletilla striata protocorm of varying browning degrees as the basic materials，the relation between the Bletilla striata protocorm browning degree and the activity of PPO，POD and PAL were studied.The results indicated that within some limits，the total phenols went up as the browning degree increased.On the contrary，the total phenols decreased as the browning degree went up over a range.The activity variation of PPO tended to be on accordance with that of PAL，which kept a positive correlation with browning degree in prophase and they went down as browning degree went up at the latter stage.The activity of POD went down slightly as the browning degree increased.
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备注/Memo
第一作者简介：蔡英豪（1985-），男，硕士，研究方向为应用生物化学。E-mail:caiyinghao0311@163.com.