肉豆蔻种子超低温保存技术及生理生化活性研究

Myristica fragrans Seeds: Cryopreservation Technology and Physiological and Biochemical Activity

研究旨在探索肉豆蔻种子超低温保存方法,并检测超低温保存对肉豆蔻种子生理生化指标的影响。以肉豆蔻新鲜种子为材料,分别用玻璃化法、缓慢冷冻法和直接冷冻法进行超低温保存,并测定超低温保存后生活力,对生活力最高的一组超低温保存方法保存的肉豆蔻种子进行生理生化活性测定。试验结果显示,肉豆蔻种子含水量在24.44%时,用玻璃化冷冻法和缓慢冷冻法进行超低温保存生活力分别为50.00%和46.05%,且随着含水量的增加而减少。用直接冷冻法进行超低温保存时,肉豆蔻种子生活力随着含水量的增加先增加后减少,其中含水量为27.15%时,生活力最高为62.68%。直接冷冻法超低温保存前后肉豆蔻种子浸出液电导率、蛋白质含量、超氧化物歧化酶活性和过氧化氢酶活性差异不显著,丙二醛含量降低,过氧化物酶活性和α-淀粉酶活性增高。试验表明,用液氮进行超低温保存肉豆蔻的种子是可行的。

The purpose is to explore the cryopreservation method of Myristica fragrans seeds and to detect the effect of cryopreservation on physiological and biochemical indexes of M. fragrans seeds. Using fresh seeds of M. fragrans as materials, cryopreservation experiments were carried out with vitrification, slow freezing method and rapid freezing method, respectively. The viability of seeds was detected after cryopreservation. The group with the highest viability was selected and physiological and biochemical activities were determined. The results showed that when the moisture content of M. fragrans seeds was 24.44%, the viability of seeds cryopreserved by vitrification and slow freezing was 50.00% and 46.05%, respectively, and decreased with the increase of moisture content. The viability of M. fragrans seeds cryopreserved by direct freezing method increased first and then decreased with the increase of water content, and when the water content was 27.15%,the viability was the highest 62.68%. The lixivium, protein content, superoxide dismutase activity and catalase activity of M. fragrans seeds before and after cryopreservation were not significantly different, the content of malondialdehyde decreased and peroxidase activity and α-amylase activity increased. The results indicate that cryopreservation of M. fragrans seeds with liquid nitrogen is feasible.