花生发芽过程中脂氧合酶活力的变化 - 食品科学.pdfVIP

182 2015, Vol.36, No.11 食品科学 ※生物工程 花生发芽过程中脂氧合酶活力的变化 张雅君，杨 选，杨 震，韩永斌* （南京农业大学农业部农畜产品加工与质量控制重点开放实验室，江苏 南京 210095 ） 摘  要：选用“花育30号”品种作为实验材料，对花生脂氧合酶活力的测定体系进行优化，研究发芽过程中花生 不同部位脂氧合酶活力的变化。结果表明：花生脂氧合酶活力测定的最适条件为：测定温度32 ℃，磷酸盐缓冲液 pH 6.8 ，磷酸盐缓冲液浓度0.10 mol/L 。发芽36 h时花生脂氧合酶活力最高，其后酶活力总体呈下降趋势。该酶在子 叶和胚芽中的活力呈现出与全粒花生几乎相同的变化趋势，且胚芽中酶活力比子叶中酶活力低。 关键词：花生；发芽；脂氧合酶 Change in Lipoxygenase Activity in Peanut during Germination * ZHANG Yajun, YANG Xuan, YANG Zhen, HAN Yongbin (Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China) Abstract: Lipoxygenase has been considered one of the most critical enzymes in lipid degradation, and it has positive or adverse impact on nutrients in foods. In this study, the cultivar “HUAYU 30” was used to establish a lipoxygenase activity assay system for peanuts. The optimal reaction conditions were determined as 32 ℃, pH 6.8 and 0.10 mol/L phosphate buffer by single factor experiments. Under these conditions, the change in lipoxygenase activity during peanut germination was studied. The results showed that lipoxygenase activity was the highest after germination for 36 h, and then decreased with a slight fluctuation during peanut germination. The lipoxygenase activity in embryo was lower than in cotyledon, but they both  showed the same trend as the whole peanut. Key words: peanut; germination; lipoxygenase 中图分类号：S565.2 文献标志码：A 文章编号：1002-6630 （2015 ）09-0182-05 doi:10.7506/spkx1002-6630-201511035 花生（Arachis hypogaea L. ）为蝶形花科，落花生属 肪酸氢过氧