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Position: Home > Articles > Effects of Browning Inhibition on Phenolic Substance Content and Related Enzyme Activity for in vitro Propagation of Paeonia ostii var. ‘lishizhenii’ Acta Agriculturae Boreali-occidentalis Sinica 2021 (1) 152-159

褐化抑制对‘凤丹’试管苗扩繁培养中酚类物质含量及相关酶活性的影响

作  者：
王若馨;王华芳
单  位：
北京林业大学林木育种国家工程实验室;北京林业大学生物科学与技术学院
关键词：
凤丹;微型快繁;褐化;酚类;氧化酶活性
摘  要：
‘凤丹’(Paeonia ostii T.Hong et J.X.Zhang var.‘lishizhenii’ B. A. Shen)为牡丹籽油食品新资源,建立微型快繁技术为优良种质保存和应用提供技术支撑,抑制培养物褐化为其关键技术之一。以‘凤丹’试管苗研究抑制褐化、促进生长的方法,揭示抑制褐化的生化机理,为其组织培养产业化提供技术及理论基础。维生素C、AgNO_3、黑暗和4℃低温处理表明,AgNO_3 60mg/L抑制褐化效果最好,褐化率降至23.33%,增殖系数增至2.28;暗处理3 d促进扩繁效果最好,增殖系数增至2.30,褐化率降至32.22%。试管苗总酚含量、多酚氧化酶(PPO)与褐化率呈现极显著正相关;过氧化物酶(POD)呈显著负相关;超氧化物歧化酶(SOD)无显著相关性;总酚含量与POD呈极显著负相关。皮尔逊相关性分析表明PPO和POD与‘凤丹’试管苗褐化的关系密切。
译  名：
Effects of Browning Inhibition on Phenolic Substance Content and Related Enzyme Activity for in vitro Propagation of Paeonia ostii var. ‘lishizhenii’
作  者：
WANG Ruoxin;WANG Huafang;National Engineering Laboratory for Tree Breeding, Beijing Forestry University;College of Biological Sciences and Technology, Beijing Forestry University;
关键词：
Paeonia ostii var.‘lishizhenii';;Rapid propagation;;Browning;;Phenols;;Enzymatic activity
摘  要：
Paeonia ostii T.Hong et J.X.Zhang var. ‘lishizhenii' B. A. Shen is a new kind of peony for oil resources.The establishment of micro-propagation technology provides technical support for the preservation and application of fine germplasm, and the inhibition of culture browning is one of its key technologies. In order to provide a technical and theoretical basis for the industrialization of tissue culture, the study of Paeonia ostii var.‘lishizhenii' test-tube seedling was conducted to inhibit browning, promote growth and reveal the biochemical mechanism of browning inhibition. The results showed that AgNO_3 60 mg/L had the best inhibitory effect on browning, the browning rate decreased to 23.33% and the proliferation coefficient increased to 2.28. 3-day darkness had the best effect on proliferation, the proliferation coefficient increased to 2.30 and the browning rate decreased to 32.22%. Total phenol content, polyphenol oxidase(PPO) and browning rate had significantly positive correlation. Peroxidase(POD) was negatively correlated with browning rate. There was no significant correlation between superoxide dismutase(SOD) and browning rate. The total phenol content was negatively correlated with POD.The pearson correlation analysis showed that PPO and POD were closely related to browning of Paeonia ostii var. ‘lishizhenii' test tube seedlings.

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