PAHs胁迫对菜心品质及其解毒系统的影响  

Influence of PAHs stress on Brassica parachinensis Bailey quality and its detoxification system

作　　者：龙明华[1] 巫桂芬 梁勇生[1,2] 申海燕[1] 龙彪[1] 唐璇[1] 李朋欣 张慧娜[1,3] LONG Ming-hua WU Gui-fen LIANG Yong-sheng SHEN Hai-yan LONG Biao TANG Xuan LI Peng-xin ZHANG Hui-nan(Guangxi University, Nanning 530004, China Nanning Vegetable Research Institute, Nanning 530000, China Guangxi Agriculture Vocational College, Nanning 530007, China)

机构地区：[1]广西大学,南宁530004 [2]南宁市蔬菜研究所,南宁530000 [3]广西农业职业技术学院,南宁530007

出　　处：《南方农业学报》2017年第6期1036-1041,共6页Journal of Southern Agriculture

基　　金：国家自然科学基金项目(31360479);广西自然科学基金项目(2014GXNSFAA118100);国家现代农业产业技术体系广西大宗蔬菜创新团队建设项目(nycytxgxcxtd-03-10-1)

摘　　要：【目的】探讨多环芳烃(PAHs)胁迫对菜心品质及其解毒系统的影响,了解PAHs对菜心的胁迫机理,为保障蔬菜质量安全提供参考依据。【方法】利用16种PAHs胁迫菜心,检测各处理菜心的单株鲜重、叶绿素、可溶性糖、可溶性蛋白、维生素C(Vc)和粗纤维含量及超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)、过氧化物酶(POD)和多酚氧化酶(PPO)活性的变化情况,分析各品质指标和相关酶活性与PAHs的关系。【结果】900.0μg/L PAHs胁迫使菜心单株鲜重降低12.65%;300.0~900.0μg/L PAHs胁迫使菜心Vc和叶绿素含量降低,粗纤维含量增加,导致色泽改变、口感变差,但可增加菜心的可溶性蛋白含量,启动菜心机体免疫系统;低浓度(300.0μg/L)PAHs可致菜心的可溶性糖含量降低,口感变差。PAHs胁迫使菜心相关酶活性发生上调或下调作用,进而解除PAHs胁迫,其中,SOD活性降低;CAT活性呈先降低后升高变化趋势,但升幅或降幅小于对照(CK);POD活性随着胁迫时间延长而降低,表明CAT与POD在功能上共同承担了部分解毒功能;600.0μg/L PAHs可促进APX活性增强;PPO活性呈先升后降变化趋势,有利于机体实现自我修复过程。【结论】在PAHs胁迫下,菜心品质变差;低浓度(300.0μg/L)PAHs胁迫可提高其CAT和POD活性,中浓度(600.0μg/L)PAHs胁迫有利于提高SOD活性,以降低蔬菜体内PAHs积累。[Objective]Effects of polycyclic aromatic hydrocarbons（PAHs） stress on Brassica parachinensis Bailey quality and its detoxification system were discussed to study the stress mechanism of PAHs on B. parachinensis Bailey and provide reference basis to ensure B. parachinensis Bailey quality.[Method]Using 16 kinds of PAHs to stress B. parachinen-sis Bailey, variations of single plant fresh weight, chlorophyll, soluble sugar, soluble protein, vitamin C（Vc）, crude fiber and superoxide dismutase（SOD）, catalase（CAT）, ascorbate peroxidase（APX）, peroxidase（POD） and polyphenol oxidase （PPO） activities were tested. After that, the quality indicators and related enzymes activities and their relationships with PAHs were analyzed. [Result]900.0 μg/L PAHs stress decreased single plant fresh weight by 12.65%. 300.0-900.0 μg/L PAHs lowered Vc and chlorophyll contents, but increased crude fiber content in B. parachinensis Bailey. In this way, PAHs changed the color and made the taste worse, but it could increase the soluble protein content and start the immune sys-tem of B. parachinensis Bailey. Low concentration（300.0 μg/L） of PAHs could cause vegetable soluble sugar content lower and the taste worse. PAHs stress made the related enzymes activities up- or down-regulated to remove PAHs stress. SOD activity decreased;CAT activity went through a down-up variation, but the variation range was smaller than that of control（CK）; POD activity decreased as stress time extended, which indicated that CAT and POD shared partial detoxifica-tion function. 600.0 μg/L PAHs could promote APX activity; PPO activity increased first and then declined, which was be-neficial for self-healing process. [Conclusion]Under the stress of PAHs, the quality of B. parachinensis Bailey is worse. Low concentration（300.0 μg/L） of PAHs stress improves CAT and POD activities. Medium concentration （600.0 μg/L） of PAHs stress is beneficial for improving SOD activity to lower PAHs accumulation in B. parachinensis Bailey

关 键 词：菜心 PAHS 品质 酶活 解毒系统 

分 类 号：S634.5[农业科学—蔬菜学]