超声波处理对花生萌发及芽苗中黄酮质量比的影响

Effects of Ultrasonic Treatment on the Flavonoids Content of Peanut Seeds During Germination

为促进花生芽苗中黄酮的富集,以‘鲁花1号’花生种子为原料,采用超声波处理方法,研究超声功率、超声温度和超声时间对花生芽苗黄酮的富集作用。结果表明,当超声功率小于200 W时,超声波处理对于花生种子发芽和花生芽苗富集黄酮作用不显著(P>0.05);当超声功率为300 W处理花生种子,花生种子发芽和花生芽苗富集黄酮作用显著增加(P<0.05),但继续增大超声功率,花生芽苗中黄酮质量比又逐渐降低。花生种子经质量分数为0.5%KMnO_(4)消毒后,在超声功率为300 W、超声温度为30℃的条件下处理15 min,然后在30℃条件下用蒸馏水浸种6 h,最后在温度为27℃、相对湿度为(85±5)%的发芽箱中避光培养7 d,花生芽中的黄酮质量比为5.883 mg/g,显著高于对照组的黄酮质量比(P<0.05)。可见,采用适宜温度、短时间、低功率的超声波处理花生种子,可以促进花生种子发芽和花生芽苗黄酮的富集。

To promote the enrichment of flavonoids in peanut sprouts,the seeds of‘Luhua 1’peanut were used as raw materials and treated with ultrasonic waves.The effects of ultrasonic power,ultrasonic temperature,and ultrasonic time on the enrichment of flavonoids in peanut sprouts were studied.The results showed that when the ultrasonic power was less than 200 W,there was no significant effect on peanut seed germination and peanut seedling flavonoid enrichment(P>0.05);when peanut seeds were treated with an ultrasound power of 300 W,the germination of peanut seeds and the enrichment of flavonoids in peanut sprouts increased significantly(P<0.05),but the flavonoid content in peanut sprouts gradually decreased with the further increase of ultrasound power.After being sterilized in 0.5%KMnO_(4) solution,the peanut seeds were treated with 300 W power ultrasonic for 15 min at 30℃,and then soaked in water for 6 h.The treated peanut seeds were cultured in the dark for 7 days at 27℃and(85±5)%relative humidity,the flavonoid content in peanut sprouts was 5.883 mg/g higher significantly than that of the control group(P<0.05).Thus,suitable temperature,short time and low power ultrasonic treatment could promote peanut seed germination and the enrichment of flavonoids in peanut sprouts.