不同浸泡条件对小麦发芽前后α-淀粉酶活力的影响  

Optimization of Soaking Condition of Pre-sprouting Wheat with Orthogonal Design Method

作　　者：刘聪[1] 安家彦[1] 

机构地区：[1]大连工业大学,辽宁大连116034

出　　处：《安徽农业科学》2008年第8期3112-3113,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]优化小麦发芽前浸泡条件。[方法]采用L(934)正交试验进行优化,通过分光光度法测定α-淀粉酶活力。[结果]各因素对小麦发芽前浸泡对α-淀粉酶活力影响的主次顺序依次为:浸泡温度>浸泡方式>加碱量。小麦发芽前最适浸泡条件为15℃,"浸4断10",加碱(生石灰)量0.015%。[结论]最佳的浸泡条件对发芽产生了积极的影响,使发芽过程中的α"淀粉酶活力有较大的增强。[Objective] The research aim was to optimize the immersion condition of pre-sprouting wheat. [Method] The condition was tn optimize by L9 （3^4） the orthogonal test. α-amylase vigor was determined through the spectrophotometric method. [Result] The sequence of the effect of different factors on wheat immersion was in order- immersion temperature〉immersion method〉the quantity of adding alkali. The most suitable immersion condition was 15 ℃, ＂soaks 4 breaks 10＂, the quantity of adding alkali of 0.015%. [Conclusion] The best immersion condition had positive effect on wheat germination, and α-amylase vigor was improved largely.

关 键 词：小麦 浸泡条件 Α-淀粉酶活力 

分 类 号：S512.1[农业科学—作物学]