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本文以费菜为研究对象,研究了不同水培温度(20,25,28℃)、光周期(8 h/16 h,12 h/12 h,16 h/8 h)和果糖浓度(0、10、20、30、40 mmol/L)对费菜中总黄酮含量及其合成代谢相关酶活性的影响。结果表明:费菜最佳水培温度为25℃,光周期为16 h/8 h;30 mmol/L果糖处理可以有效提高费菜中的总黄酮含量,比对照组高1.37 mg/g(鲜重);在培养期间,与对照组相比,果糖处理可以有效减缓苯丙氨酸解氨酶(phenylalnine ammonialyase,PAL),多酚氧化酶(polyphenol oxidase,PPO),查尔酮合酶(chalcone synthase,CHS)和查尔酮异构酶(chalcone isomerase,CHI)活性的下降,同时抑制过氧化物酶(peroxidase,POD)的活性,表明果糖处理通过调控总黄酮合成过程中相关酶的活性从而促进费菜总黄酮的富集。这些结果为提高费菜活性成分和营养品质提供了理论依据。
In this paper, we studied the effects of different water culture temperature (20,25,28 ℃), photoperiod (8 h / 16 h, 12 h / 12 h, 16 h / 8 h) and fructose concentration 10, 20, 30, 40 mmol / L) on the content of total flavonoids and the activities of enzymes related to their anabolism. The results showed that the optimal culture temperature was 25 ℃ and the photoperiod was 16 h / 8 h. The total flavonoid content in the fermented dish could be increased by 30 mmol / L fructose, which was 1.37 mg / g higher than the control The results showed that fructose treatment could effectively reduce the levels of phenylalnine ammonialyase (PAL), polyphenol oxidase (PPO) and chalcone synthase (CHS) and chalcone isomerase (CHI) activity, while inhibiting the activity of peroxidase (POD), indicating that fructose treatment through the regulation of the activities of related enzymes in the synthesis of total flavonoids To promote the enrichment of total flavonoids in vegetables. These results provide a theoretical basis for improving the active ingredients and nutritional quality of FERC.