耐氨固氮菌浸种对几种蔬菜SOD,POD等活性的影响初探  

Effects of steeping seeds in tolerance ammonia strains of N_2-fixing bacteria on the activity of SOD,POD etc. in vegetables

作　　者：何丽烂[1] 区炳庆[2] 温海祥[1] 

机构地区：[1]佛山科学技术学院生命科学学院,广东南海528231 [2]佛山科学技术学院理学院,广东佛山528000

出　　处：《佛山科学技术学院学报（自然科学版）》2004年第3期71-74,共4页Journal of Foshan University(Natural Science Edition)

基　　金：广东省科技成果推广计划项目(2002C40404)

摘　　要：蔬菜种子经耐氨固氮菌浸种处理后,测定了三叶一心期幼苗中SOD、POD、CAT及PPO活性,结果表明:4种蔬菜幼苗体内SOD活性均有明显提高(P<0.05或P<0.01),甘蓝、菜心中POD活性、白菜中CAT活性和甘蓝、莴苣、白菜中PPO活性也显著增加,而白菜根中POD活性、菜心中CAT、PPO活性却显著降低,这说明种子经耐氨固氮菌浸种处理后能一定程度上提高蔬菜幼苗的抗氧化功能。The activity of SOD, POD,CAT and PPO was examined in the seeding of vegetables after steeping seeds in tolerance ammonia strains of N_2-fixing.The results showed that the activity of SOD obviously increased (P<0.05 or P<0.01)after steeping seeds in four vegetables, and the activity of POD in Brassica oleracea L. and Brassica parachinensis Bailey,CAT in Brassica Chinenis var.rosularis,PPO in Brassica oleracea L.,Lactuca sativa L. and Brassica Chinenis var.rosularis obviously increased, too. But the activity of POD in the root of Brassica Chinenis var.rosularis,CAT and PPO in Brassica parachinensis Bailey obviously reduced.This indicated steeping seeds in tolerance ammonia strains of N_2-fixing could raise the antioxidant function of vegetable seeding to a certain extent.

关 键 词：耐氨固氮菌 超氧化物歧化酶 过氧化物酶 过氧化氢酶 多酚氧化酶 

分 类 号：S603[农业科学—园艺学]