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当前位置: 首页 > 文章 > 不同采收季节对叶用芥菜类黄酮物质含量和抗氧化活性的影响 园艺学报 2006,33 (4) 745-750
Position: Home > Articles > Effect of Different Harvest Seasons on the Flavonoids Content and Antioxidant Activities of Leaf Mustard Acta Horticulturae Sinica 2006,33 (4) 745-750

不同采收季节对叶用芥菜类黄酮物质含量和抗氧化活性的影响

作  者：
王萍;朱祝军
单  位：
浙江大学农业与生物技术学院园艺系国家农业部园艺植物生长发育与生物技术重点实验室
关键词：
叶用芥菜;类黄酮物质;抗氧化活性;基因型;季节
摘  要：
以10个不同基因型叶用芥菜为试材,研究了不同采收季节对其总酚含量、类黄酮含量和抗氧化活性的影响。结果表明春季采收的总酚含量、抗氧化活性显著高于冬季采收的。叶用芥菜含有槲皮素和山奈素两种类黄酮化合物,春季采收的槲皮素和山奈素含量高于冬季采收的。基因型间总酚、槲皮素和山奈素的含量及抗氧化活性均存在较大的差异,并与生长季节有极显著的互作关系,表明生长季节对不同基因型叶用芥菜酚类物质积累和抗氧化活性有较大的影响。总酚、槲皮素和山奈素的含量分别与抗氧化活性呈极显著和显著正相关。
译  名：
Effect of Different Harvest Seasons on the Flavonoids Content and Antioxidant Activities of Leaf Mustard
作  者：
Wang Ping~ 1,2 and Zhu Zhujun~ 1 * ( ~1Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University, Key Laboratory of Horticultural Plant Development and Biotechnology, Ministry of Agriculture, Hangzhou, Zhejiang 310029, China; ~2College of Agronomy, Inner Mongolia Agricultural University, Huhhot, Inner Mongolia 010019, China)
关键词：
Leaf mustard; Flavonoid; Antioxidant activity; Genotype; Season
摘  要：
Effects of different harvest seasons on the contents of total phenolics, flavonoids and antioxidant activities in 10 genotypes of leaf mustard were investigated. The results showed that leaf mustard harvested in spring had much higher levels of total phenolics and antioxidant activities than those harvested in winter. Quercetin and kaempferol were the main flavonoids of leaf mustard, and all the 10 genotypes harvested in spring had much higher contents of above two flavonaids compared with those harvested in winter. There were obvious differences in contents of phenolics, quercetin, kaempferol and antioxidant activities among genotypes, the correlation between genotypes and season was significant. It indicated that seasons play an important role in affecting phenolics accumulation and antioxidant activities of leaf mustard. The antioxidant activities were positively correlated with the content of phenolics, quercetin and kaempferol at significant and extremely significant level, respectively (P <0.05, P < 0.01).

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