To explore the optimum temperature,light intensityand water conditions for seed germination of Siphonostegia chinensis Benth.,seed germination experiment were carried out under different temperatures(5/15,10/20,15/25,...To explore the optimum temperature,light intensityand water conditions for seed germination of Siphonostegia chinensis Benth.,seed germination experiment were carried out under different temperatures(5/15,10/20,15/25,20/30℃),different light intensity(14h light/10h darkness,complete darkness)and different concentrations(0%,5%,10%,15%,20%)of PEG-6000 solution.In terms of concentration,5%PEG was regarded as the low level,10%and 15%as the medium level,and 20%as the high level.The results showed that(1)Germination rate,germination potential,and germination index were increased with the rise of temperature.In addition,seed germination was significantly higher under the dark conditions than that with the 14h light/10h darkness.(2)No seed germination occurred when the temperature was below 10/20 C at 14h light/10h darkness.(3)Under 14h light/10h darkness,the germination rate,germination potential and germination index first increased and then decreased with the increase of PEG concentration.The low concentration was more beneficial to the seed germination.(4)Under the condition of complete darkness,the germination rate,germination potential and germination index decline with fluctuation with the increase of PEG concentration.Seed germination of Siphonostegia chinensis Benth.was inhibited in high concentration of PEG.展开更多
该文对不同处理方式得到的两种凉粉草多糖(Mesona chinensis polysaccharides,MCP)的理化性质和体外抗氧化活性进行研究,采用同步热分析仪、紫外光谱、红外光谱、X射线衍射、扫描电镜(scanning electron microscope,SEM)等方法表征多糖...该文对不同处理方式得到的两种凉粉草多糖(Mesona chinensis polysaccharides,MCP)的理化性质和体外抗氧化活性进行研究,采用同步热分析仪、紫外光谱、红外光谱、X射线衍射、扫描电镜(scanning electron microscope,SEM)等方法表征多糖结构,从DPPH自由基清除率、ABTS+自由基清除率以及还原力方面考察多糖抗氧化活性。结果表明,在动态旋转水合半径上MCP-A溶液比MCP-B溶液黏度大;热分析结果表明,MCP-A比MCP-B具有更强的耐热性;红外光谱结果表明,两种多糖都具有多糖的特征吸收峰,MCP-A为α-糖苷键和β-糖苷键的吡喃型糖苷环骨架,MCP-B为β-糖苷键的吡喃型糖苷环骨架;X射线衍射图谱表明两种多糖主要形态以非晶体存在;SEM结果表明MCP-B比MCP-A具有更大比表面积。体外抗氧化结果显示,MCP-A清除DPPH自由基、ABTS+自由基的能力比MCP-B强,二者均有较强的还原力。研究表明,两种处理方法得多糖的理化性质和抗氧化存在明显差异,MCP-A具有更高的热稳定性和抗氧化能力,可作为可潜在的抗氧化食品成分用于食品加工。展开更多
基金supported by the National Natural Science Foundation of China(NSFC:41801027)the National Natural Science Foundation of China(NSFC:3170043).
文摘To explore the optimum temperature,light intensityand water conditions for seed germination of Siphonostegia chinensis Benth.,seed germination experiment were carried out under different temperatures(5/15,10/20,15/25,20/30℃),different light intensity(14h light/10h darkness,complete darkness)and different concentrations(0%,5%,10%,15%,20%)of PEG-6000 solution.In terms of concentration,5%PEG was regarded as the low level,10%and 15%as the medium level,and 20%as the high level.The results showed that(1)Germination rate,germination potential,and germination index were increased with the rise of temperature.In addition,seed germination was significantly higher under the dark conditions than that with the 14h light/10h darkness.(2)No seed germination occurred when the temperature was below 10/20 C at 14h light/10h darkness.(3)Under 14h light/10h darkness,the germination rate,germination potential and germination index first increased and then decreased with the increase of PEG concentration.The low concentration was more beneficial to the seed germination.(4)Under the condition of complete darkness,the germination rate,germination potential and germination index decline with fluctuation with the increase of PEG concentration.Seed germination of Siphonostegia chinensis Benth.was inhibited in high concentration of PEG.
文摘该文对不同处理方式得到的两种凉粉草多糖(Mesona chinensis polysaccharides,MCP)的理化性质和体外抗氧化活性进行研究,采用同步热分析仪、紫外光谱、红外光谱、X射线衍射、扫描电镜(scanning electron microscope,SEM)等方法表征多糖结构,从DPPH自由基清除率、ABTS+自由基清除率以及还原力方面考察多糖抗氧化活性。结果表明,在动态旋转水合半径上MCP-A溶液比MCP-B溶液黏度大;热分析结果表明,MCP-A比MCP-B具有更强的耐热性;红外光谱结果表明,两种多糖都具有多糖的特征吸收峰,MCP-A为α-糖苷键和β-糖苷键的吡喃型糖苷环骨架,MCP-B为β-糖苷键的吡喃型糖苷环骨架;X射线衍射图谱表明两种多糖主要形态以非晶体存在;SEM结果表明MCP-B比MCP-A具有更大比表面积。体外抗氧化结果显示,MCP-A清除DPPH自由基、ABTS+自由基的能力比MCP-B强,二者均有较强的还原力。研究表明,两种处理方法得多糖的理化性质和抗氧化存在明显差异,MCP-A具有更高的热稳定性和抗氧化能力,可作为可潜在的抗氧化食品成分用于食品加工。