果糖处理对费菜总黄酮及其相关酶的影响

摘要

本文以费菜为研究对象,研究了不同水培温度(20,25,28 ℃)、光周期(8 h/16 h,12 h/12 h,16 h/8 h)和果糖浓度(0、10、20、30、40 mmol/L)对费菜中总黄酮含量及其合成代谢相关酶活性的影响.结果表明:费菜最佳水培温度为25℃,光周期为16 h/8 h;30 mmol/L果糖处理可以有效提高费菜中的总黄酮含量,比对照组高1.37 mg/g(鲜重);在培养期间,与对照组相比,果糖处理可以有效减缓苯丙氨酸解氨酶(phenylalnine ammonialyase,PAL),多酚氧化酶(polyphenol oxidase,PPO),查尔酮合酶(chalcone synthase,CHS)和查尔酮异构酶(chalcone isomerase,CHI)活性的下降,同时抑制过氧化物酶(peroxidase,POD)的活性,表明果糖处理通过调控总黄酮合成过程中相关酶的活性从而促进费菜总黄酮的富集.这些结果为提高费菜活性成分和营养品质提供了理论依据.%In this paper,the effects of water culture temperature (20,25,28 ℃),photoperiod (8 h/16 h,12 h/12 h,16 h/8 h) and fructose treatment(0,10,20,30,40 mmol/L)on flavonoid content and anabolism related enzyme activity in Sedum Aizoon L.were investigated.The results indicated that optimal water culture conditions was 25 ℃,16 h/8 h.30 mmol/L fructose treatment could effectively improve the content of flavonoids in Sedum aizoon L.,which the treatment group was 1.37 mg/g higher than the control group (fresh weight).Compared with control group,fructose treatment could delay the decrease of the activities of phenylalanine ammonia lyase (PAL),polyphenol oxidase (PPO),chalcone synthase (CHS) and chalcone isomerase (CHI),and inhibit the peroxidase (POD) activity.It suggested that fructose treatment regulated the enzymes activities of flavonoids metabolism and promoted the accumulation of flavonoids during culturing.These results laid a theoretical basis for enhancement of the bioactive compounds contents and nutritional values of Sedum aizoon L.