羟胺氧化法测定果实中O~_2含量方法

Determination of Superoxide Anion Radicals Content in Fruits by the Method of Hydrorylamine Oxidization

本文探讨了羟胺氧化法测定果实中Ｏ－·２含量的一些条件，结果表明反应液ｐＨ值对羟胺氧化有重要影响。以所改进的方法测定了苹果在贮藏过程中Ｏ－·２含量变化，初步表明Ｏ－·２在苹果果实衰老过程中起一定作用。

The factors which affect determination effect of superoxidase anion radicals in fruit with hydroxylamine oxidization method were studied. The results showed that the pH value of reactive solution played an important role in the hydroxylamine oxidization. The superoxide anion radicals in stored apple fruit were measured by using the improved hydroxylamine oxidization method. The result proved that superoxide anion radicals was a factor affecting the senescence of apple fruit.