紫萁(薇菜)可食用期生理生化特性的初步研究  

A PRELIMINARY STUDY OF SOME PHYSIOLOGICAL CHARACTERS OF OSMANDA JAPONICA THUNB AT ITS EDIBLE STAGE

作　　者：何义发[1] 张泽宏[1] 周吉源[2] 

机构地区：[1]湖北民族学院生物科学与技术学院,湖北恩施445000 [2]华中师范大学生命科学学院,湖北武汉430079

出　　处：《西南农业大学学报（自然科学版）》2006年第2期183-185,共3页Journal of Southwest Agricultural University

基　　金：湖北省科技厅攻关计划资助项目(2001AA208B04)

摘　　要：以紫萁多年生幼苗为材料,将其分为红叶类和绿叶类,再按孢子叶和营养叶分别分为4种类型,测定了其在鲜嫩可食用期的干重率、叶绿素含量、可溶性蛋白质含量、可溶性糖含量、丙二醛含量以及过氧化物酶活性的变化,初步探讨了在鲜嫩可食用期的生理特性变化规律。结果表明:各种类型干重率前期均下降,后期有所回升;可溶性蛋白质含量、可溶性糖含量、叶绿素含量均上升,POD活性增强,丙二醛含量下降。此外,在同一批取样中,绿叶类2个类型的干重率、可溶性糖含量、叶绿素含量均高于红叶类,POD活性较强,但丙二醛含量较低。可见,绿叶类的多项生理指标均优于红叶类,绿叶类的品质较好,可作为优良种质推广。The sporophyllary and foliage, and red and green leaves of perennial young sporophytes of Osmanda japonica Thunb were used to determine their respective dry weight, chlorophyll contents, soluble protein, soluble sugars, MDA content and POD activity at the edible stage. The results indicated that the contents of chlorophyll, soluble protein and sugars and the activity of POD increased at the edible stage while the rates of dry weight and MDA contents decreased. In the same batch of samples, the dry weight, soluble sugars, chlorophyll and POD activity were higher and MDA content was lower in the green-leaf samples than their red-leaf counterparts, thus suggesting that the green-leaf type is superior to the red-leaf type.

关 键 词：紫萁(薇菜) 生理特性 品质 红叶 绿叶 

分 类 号：Q94[生物学—植物学]