| 王顺民,卞紫秀,汪建飞,马文雅.微波处理对豌豆种子萌发及芽苗中营养成分的影响[J].干旱地区农业研究,2018,36(5):40~46 |
| 微波处理对豌豆种子萌发及芽苗中营养成分的影响 |
| Effects of microwave enhancement on pea seeds germination and production of nutrient in sprouts |
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| DOI：10.7606/j.issn.1000-7601.2018.05.07 |
| 中文关键词: 豌豆 微波处理 萌发 成分 |
| 英文关键词:pea seeds microwave treatment germination components |
| 基金项目:安徽省教育厅高校自然科学研究重点项目（KJ2016A061）；安徽工程大学国家科学基金预研项目(2016yyzr08) |
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| 中文摘要: |
| 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 mgH2O2·g-1FW·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。 |
| 英文摘要: |
| 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·100mg-1 and 1.23 mgH2O2·g-1FW·min-1, respectively. The total flavonoid content of sprouts with 200W30s was the highest and reached 1.48 mg·100mg-1, while that of 300W10s was the lowest and attained 0.96 mg·100mg-1. The reducing sugar content of sprouts by 300W10s was the highest and reached 10.11 mg·100mg-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. |
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