黄蜀葵花中β-半乳糖苷酶活性和金丝桃苷含量变化及其影响因素分析

对黄蜀葵 Abelmoschus manihot( L.) Medikus]花不同部位的β-半乳糖苷酶(β-gal)活性和金丝桃苷含量进行了比较,并研究了开放程度、采收时间及采收后放置时间对花冠中β-gal活性和金丝桃苷含量的影响.结果显示:黄蜀葵花冠中β-gal活性和金丝桃苷含量分别为2.907 U和1.092％,均显著高于花萼和子房,分别为后两者的1.72倍和1.52倍,4.94倍和21.84倍.开放程度、采收时间及采收后放置时间对黄蜀葵花冠中β-gal活性和金丝桃苷含量有显著影响.总体上,完全开放和半开放的花冠中β-gal活性和金丝桃苷含量显著高于未开放及凋谢的花冠；随采收时间的推移(9:00至17:00)以及采收后放置时间的延长(0～5 h),花冠中β-gal活性逐渐升高、金丝桃苷含量逐渐降低；上午9:00采收的花冠中以及采收后0h的花冠中β-gal活性均最低、金丝桃苷含量均最高.研究结果表明:为使黄蜀葵花中金丝桃苷含量维持较高的水平,应于上午9:00左右采收完全开放的花冠,采收后应及时进行相应的处理.

Analyses on changes of β-galactosidase activity and hyperin content in Abelmoschus manihot flower and their influencing factors

The β-galactosidase(β-gal) activity and hyperin content in different parts of Abelmoschus manihot(L.) Medikus flower were comparied,and effects of blossom degree,collecting time and storage time after collecting on β-gal activity and hyperin content in corolla were also researched.The results show that the β-gal activity and hyperin content in corolla of A.manihot is 2.907 U and 1.092%,respectively,which are significantly higher than those in calyx and ovary with 1.72 times and 1.52 times,4.94 times and 21.84 times of the latter two,respectively.Effects of blossom degree,collecting time and storage time after collecting on β-gal activity and hyperin content in corolla are significant.Generally,the β-gal activity and hyperin content in corolla of fully-blossom or half-blossom flowers are significantly higher than those in corolla of non-blossom or withered flowers.With passing of collecting time in a day(from 9:00 to 17:00) and prolonging of storage time after collecting(0-5 h),the β-gal activity increases gradually and hyperin content declines gradually in corolla,and there are the lowest β-gal activity and the highest hyperin content in corolla when collected at 9:00 am or stored for 0 h after collecting.It is suggested that in order to maintain higher level of hyperin content in A.manihot flower,fully-blossom corolla should be collected at about 9:00 am and relevantly treated in time after collecting.