微波处理对豌豆种子萌发及芽苗中营养成分的影响
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摘要
以豌豆为试材,采用6种不同微波处理(100W10s,200W10s,300W10s,100W30s,200W30s,300W30s),以未经微波处理者为对照,研究微波处理对种子发芽率和芽长,芽苗中过氧化氢酶(CAT)活性、可溶性蛋白质、还原糖和总黄酮含量的影响。结果表明:微波100W10s处理下豌豆的发芽率(Germination Rate,GR)比对照高10.0%,但微波300W30s处理比对照低19.67%。培养7d,微波300W30s处理下的最终发芽率最低(Final Germination Rate,FGR),比对照低21.67%。微波200W10s处理的豌豆芽长比对照高12.31%。发芽3 d时,微波300W30s处理的芽苗中的蛋白质含量和CAT活性均最高,分别为15.47 mg·100mg~(-1)和1.23 mg H_2O_2·g~(-1)FW·min-1。微波200W30s处理,芽苗中总黄酮含量最高,达1.48 mg·100mg~(-1),而300W10s处理的含量最低,为0.96 mg·100mg~(-1)。微波处理300W10s时还原糖含量最高,达10.11 mg·100mg~(-1)。微波处理对豌豆的萌发和芽长有一定影响,对芽苗中CAT的活性及可溶性蛋白质、还原糖和总黄酮含量的影响显著。
The pea seeds were exposed in six different microwave treatments( 100W10s,200W10s,300W10s,100W30s,200W30s,300W30s) and untreated with microwave as the control( CK) to assess effects of microwave irradiation on pea seeds germination rate( GR),germinating seed of shoot length and soluble protein,reducing sugar,catalase( CAT),isoflavone composition content of sprouts were determined. The result showed that the GR of pea seeds of 100W10s was 10.0% higher than CK. While that of 300W30s was 19.67% lower than CK.When sprouts were incubated to 7 day,the final germination rate of 300W30s was 21. 67% lower than CK. The shoot length of germinating seed under 200W10s was about 12.31% higher than CK. When the sprouts cultured 3 days,under 300W30s,the protein content and CAT activity of sprouts reached the highest level and were 15.47 mg·100 mg~(-1) and 1.23 mgH_2O_2·g~(-1) FW·min-1,respectively. The total flavonoid content of sprouts with 200W30s was the highest and reached 1.48 mg·100 mg~(-1),while that of 300W10s was the lowest and attained 0.96 mg·100 mg~(-1). The reducing sugar content of sprouts by 300W10s was the highest and reached 10.11 mg·100 mg~(-1). Microwave treatment has significantly influenced on pea seeds germination rate,shoots length,the activity of CAT,the content of soluble protein,reducing sugar and total flavonoids of sprouts.
The pea seeds were exposed in six different microwave treatments( 100W10s,200W10s,300W10s,100W30s,200W30s,300W30s) and untreated with microwave as the control( CK) to assess effects of microwave irradiation on pea seeds germination rate( GR),germinating seed of shoot length and soluble protein,reducing sugar,catalase( CAT),isoflavone composition content of sprouts were determined. The result showed that the GR of pea seeds of 100W10s was 10.0% higher than CK. While that of 300W30s was 19.67% lower than CK.When sprouts were incubated to 7 day,the final germination rate of 300W30s was 21. 67% lower than CK. The shoot length of germinating seed under 200W10s was about 12.31% higher than CK. When the sprouts cultured 3 days,under 300W30s,the protein content and CAT activity of sprouts reached the highest level and were 15.47 mg·100 mg~(-1) and 1.23 mgH_2O_2·g~(-1) FW·min-1,respectively. The total flavonoid content of sprouts with 200W30s was the highest and reached 1.48 mg·100 mg~(-1),while that of 300W10s was the lowest and attained 0.96 mg·100 mg~(-1). The reducing sugar content of sprouts by 300W10s was the highest and reached 10.11 mg·100 mg~(-1). Microwave treatment has significantly influenced on pea seeds germination rate,shoots length,the activity of CAT,the content of soluble protein,reducing sugar and total flavonoids of sprouts.
引文
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[18] Qiu Z,Guo J,Zhang M,et al. Nitric oxide acts as a signal molecule in microwave pretreatment induced cadmium tolerance in wheat seedlings[J]. Acta Physiol Plant,2013,35(1):65-73.
[2] Guo Y X,Zhu Y H,Chen C X,et al. Effects of aeration treatment on gamma-aminobutyric acid accumulation in germinated Tartary buckwheat(Fagopyrum tataricum)[J]. J Chem,2016(6):1-9.
[3] Carbonell M V,Martinez E.,Amaya J M. Stimulation of germination in rice(Oryza satival.)by astatic magnetic field[J]. Electromagn Biol Med,2000,19(1):121-128.
[4] Kadlec P,Rubecova A,Hinkova A,et al. Processing of yellow pea by germination,microwave treatment and drying[J]. Innov Food Sci Emer,2001,2(2):133-137.
[5] Aladjadjiyan A. Physical factors for plant growth stimulation improve food quality[M]. Plovdiv,Bulgaria:In Tech,2012.
[6] Wu X H,Feng J M. Study on the effect of microwave strikes hotly processing on the germination and vigour of the soybean seed[J].J microwaves,2011,27(05):93-96.
[7]upinska A,KozioA,Araszkiewicz M,et al. The changes of quality in rapeseeds during microwave drying[J]. Dry Technol,2009,27(7/8):857-862.
[8]杨俊红,郭锦棠,江莎,等.微波处理和微环境对植物种子萌发的协同影响[J].南京理工大学学报(自然科学版),2004,28(01):57-61.
[9]刘金文,彭东君,韩毅强,等.微波处理对大豆种子萌发及其产量的影响[J].黑龙江八一农垦大学学报,2013,25(04):10-14.
[10]赖麟,冯鸿.微波对白兰瓜种子萌发期淀粉酶的激活效应[J].四川农业大学学报,1997,15(03):18-22.
[11] Zhang S Q,Li J F,Shi S L,et al. Effect of microwave irradiation on alfalfa seeds germination and nitrogenaseactivity of endophytic diazotrophs in seeds[J]. At Energy Sci Techn,2011,45(6):763-768.
[12] Hao Y S,Yang L Y. Effects of microwave pretreatment on seed germination and seedlings growth in wheat[J]. J Shanxi Agr Sci,2012,40(06):608-612.
[13] Chen Y P,Jia J F,Wang Y J. Weak microwave can enhance tolerance of wheat seedlings to salt stress[J]. J Plant Growth Reg,2009,28(4):381-385.
[14] Zhou X L,Fang X,Zhou Y M,et al. Effect of magnetic field stimulation on flavonoid synthesis in tartary buckwheat(Fagopyrum tataricum Gaertn.)sprouts[J]. Food science,2012,33(21):20-23.
[15]赵凯,许鹏举,谷广烨. 3,5-二硝基水杨酸比色法测定还原糖含量的研究[J].食品科学,2008,29(8):534-536.
[16]高俊凤.植物生理学实验指导[M].北京;高等教育出版社.2006:287.
[17] Benlloch-Tinoco M,Igual M,Rodrigo D,et al. Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree[J]. Innov Food Sci Emer,2013,19(7):166-172.
[18] Qiu Z,Guo J,Zhang M,et al. Nitric oxide acts as a signal molecule in microwave pretreatment induced cadmium tolerance in wheat seedlings[J]. Acta Physiol Plant,2013,35(1):65-73.