鲜枣果实中超氧化物歧化酶的测定及含量的分析  

Measurement of SOD in Fresh Jujube Fruit and Analysis of Its Content

作　　者：刘世鹏[1] 庞小亮[1] 曹娟云[1] 薛皓[1] 陈宗礼[1] 

机构地区：[1]延安大学生命科学学院/陕西省区域生物资源保育与利用工程技术研究中心/陕西省红枣重点实验室延安大学),陕西延安716000

出　　处：《湖南农业科学》2012年第8期36-38,共3页Hunan Agricultural Sciences

基　　金：国家自然科学基金(21003103);陕西省自然科学基金(S2009JC970);陕西省教育厅重点实验室专项(2010JS064);延安市自然科学基础研究计划(2009KN-33)共同资助

摘　　要：用氮蓝四唑(NBT)法测定了陕西省延川县5个村镇25个品种27个样品鲜枣果实中超氧化物歧化酶(SOD)的催化活性,并以此表示酶含量。结果表明:所测的27个样品鲜枣中,冯家塬圪垯枣的SOD酶活性值最高,达2.656 4 U/g,庄头麻子枣的SOD酶活性值最低,仅0.221 2 U/g。不同品种的枣果实中SOD酶活性明显不同,不同枣品种间SOD酶的差异显著性也不尽相同,这与其遗传特性及所生存的环境等因素有关。Using NBT method to determine the catalytic activity of Superoxide Dismutase （SOD） in 27 samples of fresh jujube fruit from 25 varieties collected from five villages or towns in Yanchuan County of Shanxi Province, and the catalytic activity was used for presenting enzyme content. The results showed that among tested 27 samples of fresh jujube fruit, the Geda jujube from Fengjiayuan had the highest SOD activity by 2.656 4 U/g, and the Mazi jujube from Zhuangtou had the lowest SOD activity by 0.221 2 U/g. There was significant difference in SOD activity among different varieties of jujube fruit, and the significance of difference in SOD activity among different varieties of jujube fruit was different, which related to their genetic characteristics and the survival environment.

关 键 词：超氧化物歧化酶 鲜枣 氮蓝四唑法 

分 类 号：S665.1[农业科学—果树学]