丹皮酚磺酸钠对蒌蒿的保鲜作用  

Freshness Preservative Effects of Sodium Paeonol Sulfonate on Artemisia Selengensis during Storage

作　　者：常福辰[1] 吴国荣[1] 吴晓慧[1] 陆长梅[1] 张卫明[2] 施国新[1] 

机构地区：[1]南京师范大学生命科学学院,江苏南京210097 [2]南京野生植物研究院,江苏南京210042

出　　处：《南京师大学报（自然科学版）》2005年第2期88-91,共4页Journal of Nanjing Normal University(Natural Science Edition)

基　　金：国家自然科学基金(104GZ3B342);江苏省教育厅自然科学基金资助项目(1040000SJ1).

摘　　要：研究了外源丹皮酚磺酸钠对蒌蒿Artemisiaselengensis的保鲜作用.在丹皮酚磺酸钠处理浓度为1mg/L时,贮藏5d的蒌蒿嫩茎体内MDA含量降至对照组的75.5%,Vc含量增加为对照组的147.3%,SOD活性为对照组的172.9%,POD活性为对照组的303%;在丹皮酚磺酸钠浓度为10mg/L时,贮藏5d的蒌蒿嫩茎体内MDA含量降至对照组的77.5%,Vc含量增加为177.7%,SOD活性降至对照组的77.5%,POD活性为对照组的322.5%.实验结果表明:1mg/L到10mg/L处理浓度的丹皮酚磺酸纳,对于贮藏中的蒌蒿具有如下作用:可以缓解活性氧自由基对植物体的伤害,降低膜质过氧化程度;有效降低Vc的降解和水分的散失.The freshness preservative effects of exogenous sodium paeonol sulfonate on Artemisia selengensis during storage are studied. Having been treated with 1mg/L sodium paeonol sulfonate for 5 days, the MDA contents of the samples reduces to 75.5% compared with the control, the Vc contents increases by 47.3 per cent, the SOD activity reached its peal value and increases by 72.9%, the POD activity increases by 203%. Having been treated with 10mg/L sodium paeonol sulfonate for 5 days, the MDA contents of the samples reduces to 77.5% compared with the control, the Vc contents increases by 77.7 per cent, the SOD activity decreased by 77.5%, the POD activity increased by 222.5%. The results show that the treatment with 1and 10mg/L sodium paeonol sulfonate can relax the injury of reactive oxygen species(ROS)by raising the activities of superoxide radical, such as superoxide dismutase (SOD), peroxidase(POD), and reducing malondialdehyde(MDA) content, the treatment also increases Vc contents and enhances cell’s action of holding water.

关 键 词：丹皮酚磺酸钠 蒌蒿 保鲜 

分 类 号：Q949.9[生物学—植物学]