不同时间高温处理对菠菜几种抗氧化酶活性的影响.doc

摘要：以菠菜为试材，采用盆栽法研究了不同时间高温处理对菠菜抗氧化酶系统活性以及MDA含量、可溶性蛋白质含量和叶绿素含量的影响。结果表明菠菜的各种生理指标在不同程度的高温胁迫下表现出明显变化，如叶片超氧化物歧化酶（SOD）活性呈下降趋势；过氧化氢酶（CAT）和过氧化物酶（POD）活性呈降升降趋势；MDA含量持续上升随后又下降；可溶性蛋白质的含量总体上先上升后下降；叶绿素的含量表现出较缓的下降趋势。

关键词：菠菜；高温胁迫；超氧化物歧化酶（SOD）；过氧化氢酶（CAT）；过氧化物酶（POD）；丙二醛（MDA）；可溶性蛋白质；叶绿素  

Abstract：The antioxidant enzyme activity, MDA content, soluble protein content and chlorophyll content of spinach were studied in this paper using pot method under the stress of high temperature. The results showed that the changes of physiological characteristic of spinach were obvious under different heat stress. Superoxide dismutase (SOD) activity decreased. The variation tendency of catalase (CAT) and peroxidase (POD) activity decreased firstly, then rose, and finally decreased again. MDA content increased significantly at first and then decreased. In brief, soluble protein content increased at first and then decreased. The chlorophyll content showed a slight decline.

Keywords： spinach; heat stress; superoxide dismutase (SOD); catalase (CAT); peroxidase (POD); malondialdehyde (MDA); soluble protein; chlorophyll