不同光质对西兰花芽苗菜营养品质及抗氧化性的影响

为了研究光对芽苗菜的影响,本试验以西兰花为材料,阐述了不同光质对其营养品质和抗氧化特性的影响。结果表明:与白光对照相比,蓝光和UV-B处理后子叶中可溶性蛋白和花青苷的含量均显著(p<0.05)提高,苯丙氨酸解胺酶和查尔酮异构酶活性也相应提高;与白光相比,蓝光处理下全株鲜重、可食鲜重和可食率并无明显差异,但蓝光处理能够显著增加子叶中萝卜硫苷的含量(p<0.05)。与红光相比,蓝光处理下抗超氧阴离子活性和清除DPPH自由基能力也显著提高(p<0.05)。与UV-B相比,蓝光处理的西兰花芽苗菜生长未受到抑制,而且蓝光还可显著提高子叶中可溶性糖含量、可溶性蛋白含量、总酚的含量以及花青苷含量。综合考虑,蓝光是提高西兰花芽苗菜营养与功能品质的最佳光质。

Effects of Different Light Quality on Nutritional Quality and Antioxidant Activity of Broccoli Sprouts

Broccoli sprouts were used as materials to study the effects of different light qualities on their nutritional quality and antioxidant properties. The results showed that,contents of soluble protein,anthocyanin of blue light and UV-B treatments were significantly increased(p<0.05)compared with white light. The activity of L-phenylalanine ammonialyase and chalcone isomerase were also increased significantly. Whole plant fresh weight and edible rate were not significantly different from that of white light,but the glucosinolate content in the cotyledons was significantly increased under blue light treatment(p<0.05). Compared with red light,the anti-superoxide anion activity under blue light treatment and the DPPH free radical scavenging ability were also significantly improved(p<0.05). The growth of broccoli sprouts was not inhibited under blue light comparing with UV-B,but soluble sugar,soluble protein,total phenols and anthocyanin in cotyledons were observably improved. In conclusion,blue light was the best to improve the nutritional and functional qualities of broccoli sprouts.