盐碱胁迫对芦笋抗氧化酶活性的影响

利用NaCl、Na2CO3、混和盐（NaCl、Na2CO3、NaHCO3、Na2SO4等物质量混合）三种盐,分别以0.1 mol/L、0.2 mol/L、0.3 mol/L三种不同的浓度对芦笋进行胁迫处理,检测其伤害程度和抗氧化酶活性.结果表明,中性盐对芦笋伤害较轻,碱性盐伤害严重,混合盐碱对芦笋的伤害介于中性盐和碱性盐之间;POD、CAT两种抗氧化酶活性的变化规律与胁迫伤害程度相一致,SOD酶活性增加不显著.

Effect of Alkali-salt Stress on Anti-oxidative Enzymes of Asparagus Officinalis

Asparagus officinalis was respectively treated by NaCl,NaCO_3,complex salt(which was that NaCl,NaCO_3,NaHCO_3and NaSO_4 mixed together with equal quality.) under 0.1 mol/L,0.2 mol/L,0.3 mol/L three different concentrations.This paper mainly measured degree of damage and activities of anti-oxidative enzymes of asparagus officinalis.The results showed that neutral salt did not hurt seriously asparagus officinalis,but alkaline salt obviously damaged membranous system of asparagus officinalis,effect of complex salt stress on asparagus officinalis was between neutral salt and alkaline salt stress.Activities of POD,CAT had the same changed regulation as degree of stress,but activity of SOD did not increased significantly with increasing degree of stress.