土壤含水量对辣椒果实抗氧化物质含量及酶活性的影响  

Effect of Different Soil Water Content on the Antioxidant Content and Enzyme Activities in Hot Pepper Fruit

作　　者：张珍[1] 刘世琦[1] 杜洪涛[1] 李铃铃[1] 

机构地区：[1]山东农业大学园艺科学与工程学院,山东泰安271018

出　　处：《西北农业学报》2005年第5期74-78,共5页Acta Agriculturae Boreali-occidentalis Sinica

摘　　要：研究了不同土壤含水量对辣椒果实抗氧化物质及酶活性的影响。结果表明,随着土壤相对含水量的逐渐下降,果实辣椒素、黄酮、自由酚、维生素 C 及类胡萝卜素含量呈逐渐增加趋势,当土壤相对含水量为20%时达到最高水平,土壤含水量80%时为最低;叶绿素含量随着土壤含水量的下降而不断降低,其中土壤含水量为80%时含量最高,土壤含水量为20%时含量最低;SOD、POD、PAL、PPO 的活性随着土壤十旱程度的加剧呈逐渐增加趋势。Effect of different soil water content on the antioxidant content and enzyme activities in hot pepper fruit were studied.The results showed:the content of capsaicin,flavonoids,phenolic acids, carotenoids,and vitamin C were increased with soil water content decreasing,above substance content reach the highest level at soil water content of 20%,and the lowest level at soil water content of 80%;the chlorophyl content were decreased with soil water content falling,the highest level was achieved at soil water content of 80%,and lowest level at soil water content of 20%;the activities of superoxide dismutase,peroxidase,phenylalanine ammonia lyase and polyphenol oxidase were all promoted with soil water content decreasing.

关 键 词：辣椒 土壤含水量 抗氧化物质 酶活性 

分 类 号：S641.3[农业科学—蔬菜学]