温度对黑豆萌发时酸性磷酸酯酶活力的影响研究  

Effect of Temperature on Acid Phosphatase Activity during the Period of Black Soybean Germination

作　　者：高晓丽[1] 高艳菊[1] 

机构地区：[1]吕梁学院生命科学系,山西吕梁033000

出　　处：《安徽农学通报》2014年第23期23-25,共3页Anhui Agricultural Science Bulletin

摘　　要：在不同温度下培养黑豆，提取不同萌发时期的酸性磷酸酯酶，利用福林-酚法测定其活力，研究温度对黑豆萌发时酸性磷酸酯酶活力的影响。结果表明，在15~35℃的温度范围内，黑豆在萌发时期，酸性磷酸酯酶的活力总体呈现出先上升、达到最大后又略微降低的现象。温度较高时，黑豆萌发较快，酸性磷酸酯酶达到最大酶活力所需时间较短；温度较低时，黑豆萌发过程中的最大酸性磷酸酯酶活力要低于较高温度下萌发的最大酶活力。To study the effect of temperature on acid phosphatase activity during the period of black soy？bean germination,black soybeans were cultivated under different temperatures,and acid phosphatase from different periods of germination was extracted,then the acid phosphatase enzyme activity was determined us？ing Folin-phenol method.Research shows that,in the temperature range of 15~35℃,acid phosphatase activi？ty during germination first increases,and then slightly decreases after reaching its maximum.Black soybeans germinate rapidly under higher temperature,and acid phosphatase activity reaches maximum in shorter time. Besides,the maximum activity of acid phosphatase from black soybeans cultivated under lower temperature is less than that of higher temperature.

关 键 词：黑豆 酸性磷酸酯酶 酶活力 

分 类 号：S529[农业科学—作物学]