黑玉米萌发前后几种酶的变化研究  

Study on Change of a Few Kinds of Enzymes in the Black maize before and after Its Sprouting

作　　者：王平[1] 林瑞民[1] 孙慧[1] 高海亭 

机构地区：[1]鞍山师范学院化学系,鞍山114005

出　　处：《鞍山师范学院学报》1999年第1期107-110,共4页Journal of Anshan Normal University

摘　　要：实验研究了双隐性黑甜玉米 (简称黑玉米 )的种子 ,在萌发前后超氧化物歧化酶(Superoxide简称 SOD)、过氧化物酶 (Peroxide简称 POD)及过氧化氢酶 (Catalase简称 CAT)的活性变化 .结果表明 :黑玉米干种子中三种酶的活性均高于普通的黄玉米 ;在萌发的种子中黑玉米三种酶的活性也均高于黄玉米 .提示黑玉米具有较高的营养滋补价值和抗逆性 .The active change of Superoxide(SOD);Peroxidase(POD);Catalase(CAT)in double recessive sweat black maize before and after its sprouting is described.The result shown that the activity of three kinds of enzymes in sprouting seeds of the black maize,as well as in its dry seeds,is greater than that of the yellow maize,black maize has a higher medicine value,nourishing action and anti disease capacity than yellow maize.

关 键 词：黑玉米 黄玉米 SOD POD CAT 

分 类 号：Q945[生物学—植物学]