预处理对板栗总酚含量及其氧化酶活性的影响

Influence of Different Preparation of Chinese Chestnut Blade upon Its Total Phenol Content and the Activation of Polyphenol oxidase

由于褐变与多酚氯化酶的活性及酚类物质的含量密切相关．而褐变又是制约板栗组织培养成功与否的关键,对板栗总酚含量及其氧化酶活性的影响进行了研究．采用不同采样时间、水冲洗时间处理板栗离体组织,测定了其总酚含量和多酚氧化酶活性．结果表明:4月25日所采样品,其总酚含量和多酚氧化酶活性均降到最低值;板票叶片经水冲洗1 h后．其总酚含量、多酚氯化酶活性降到最低值．因此．在进行板栗的组织培养时,采用4月下旬所采样品会有效地减轻外植体的褐变;采回的叶片先用水冲洗1 h后再进行组织培养,外植体褐变将会减小到最低程度．

A study was made uf the influence, of the pretreatment of Chinese chestnut blade with different illumination and different temperature measurement, on the total phenol content and the activation of Polyphenol oxidase（PPO）, The result shows that dealing with the blade in a natural way, 12 hours illumination and 25℃ temperature, can reduce its total phenol content and the activation of PPO and when pretreated, the value reaches the lowest in the second day.