绿豆富硒过程中超氧化物歧化酶活性变化研究  

Study on the Changes of Superoxide Dismutase Activity in Mung Bean during Selenium Enrichment

作　　者：陈启镌 廖文彬 CHEN Qijuan;LIAO Wenbin(Guangdong Testing Institute of Product Quality Supervision,Foshan 528300,China)

机构地区：[1]广东产品质量监督检验研究院,广东佛山528300

出　　处：《现代食品》2021年第7期192-196,共5页Modern Food

摘　　要：本文以绿豆为试验材料,用Na2SeO3作为硒(Se)源,研究了绿豆在浸泡及萌发过程中对Se的吸收和转化情况,以及绿豆富硒过程中SOD活性变化情况。结果显示,绿豆能够吸收浸泡液中的Se,并把吸收的Se由无机态转变成有机态,随着浸泡时间的延长,绿豆吸收和转化的硒逐渐增加;在有Na_(2)SeO_(3)存在的条件下,浸泡过程中绿豆SOD活性先升高后降低,浸泡3 h时SOD活性最高。In this paper,mung bean was used as the test material and Na_(2)SeO_(3) was used as the selenium source to study the absorption and transformation of selenium in mung bean during soaking and germination,and the change of superoxide dismutase activity during the process of mung bean selenium enrichment.The results show that mung beans can absorb selenium in the soaking solution and convert the absorbed selenium from an inorganic state to an organic state.With the extension of the soaking time,the selenium absorbed and converted by mung beans gradually increases;in the presence of Na2SeO3,the selenium is soaked.During the process,the activity of mung bean superoxide dismutase increased first and then decreased,and the activity of superoxide dismutase was the highest when soaked for 3 hours.

关 键 词：绿豆 超氧化物歧化酶 硒 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]