植酸对月季切花瓶插寿命的影响

用0.13％和0.013％植酸对月季切花进行处理,探讨了植酸对月季切花瓶插寿命及衰老过程中一些生理生化指标的影响.结果表明,013％和0.013％植酸处理的切花,瓶插寿命分别延长了2.3 d和1.4d.植酸处理抑制了O-2含量的增加和POD活性的提高,从而减轻了O-2对植物细胞的伤害即抑制丙二醛含量增加,同时抑制了可溶...     

一种新型花烛切花保鲜剂的效果

通过近两年的研究,我室研制出无毒、无腐蚀、无色、无污染的新型环保型高效花烛切花保鲜剂。经试验,该保鲜剂在较高和较低温度条件下保鲜效果稳定,与空白对照及含银保鲜剂相比,具有保鲜期长、切花质量好的效果。     

四种鲜切花保鲜剂的筛选

本文研究了四种鲜切花(唐菖蒲、月季、康乃馨和鹤望兰)的保鲜剂配方,观测各种保鲜剂对切花外观品质和瓶插寿命的影响,从中筛选出各种鲜切花的较佳保鲜剂,并讨论了组成保鲜剂配方的各种成分(糖、杀菌剂、有机酸、无机盐、乙烯抑制剂和拮抗剂以及植物生长调节剂)的作用。     

SN5对月季切花保鲜的作用

月季花朵硕大,色彩丰富,是当今国际市场上四大切花之一.然而关于月季切花保鲜的问题仍有待解决.虽然兼有强烈杀菌效果的乙烯作用抑制剂硫代硫酸银(STS)已经广泛作为月季切花保鲜剂的主要成分,但却存在延缓开花衰老效果不稳定和环境污染问题[1,2].     

保鲜剂对香石竹切花的保鲜效应

研究了保鲜剂(4％蔗糖 200 mg／L8-HQ 50 mg／L6-BA及4％蔗糖 0．1％明矾 0．02％尿素 0．02％NaCl)对香石竹切花的保鲜效应。结果表明,保鲜剂4％蔗糖 200 mg／L8-HQ 50 mg／L6-BA能明显地缓解切花水分胁迫,改善体内水分平衡,延缓切花衰老,延长切花的寿命。     

不同保鲜剂对月季切花的保鲜效应

本试验研究不同保鲜剂对月季切花瓶插寿命、观赏品质的影响。正交试验表明,在供试保鲜剂的9个组合中,配方7(P₇)[0.2% Ca(NO₃)₂+0 Suc+400mg/L B₉+1mmol/L STS]保鲜效果最好,可明显延长月季切花瓶插寿命;以P₇保鲜剂喷洒花瓣可促进花朵生长发育;月季切花在瓶插过程中,其花瓣组织的pH值随切花的衰老而上升。     

不同保鲜剂对大花飞燕草切花生理特性的影响

以大花飞燕草‘夏季天空’切花为材料,以清水为对照,采用14种不同保鲜剂对其进行保鲜处理。结果表明,SOD活性总体变化先上升再下降;CAT活性变化与SOD类似;POD活性,6-体呈上升趋势;MDA含量呈波动上升趋势;Pro含量呈先减少后又波动增加;可溶性蛋白质含量先增后减。同时发现各保鲜剂均能不同程度延长大花飞燕草切花的瓶插寿命,提升酶促系统的综合作用,降低MDATZPro含量,减缓蛋白质降解,延缓切花衰老,提高观赏品质,其中以保鲜剂1％蔗糖＋200mg·L-1 8-HQS＋50mg·L-1 AgNO3＋50mg·L-1 Al2（SO4）3保鲜效果最佳。     

满天星切花保鲜技术研究

本实验对化学药剂处理后满天星切花在瓶插期间的寿命、品质、PH值等进行了研究.结果表明,本实验所用的保鲜剂对满天星切花具有较好的保鲜效果.可生长其瓶插寿命3—5天,且能提高观赏品质和开花率;经保鲜剂处理后,切花显著增重;随着瓶插时间的延长,PH值有增大的趋;结合包装、致冷剂等其它处理,可使满天星切花保鲜10天左右.     

保鲜剂对玫瑰切花几个衰老指标的影响(简报)

膜脂过氧化导致膜遣性和MDA含量增加是玫瑰切花衰老的原因之一。我们筛选的不含Ag 的保鲜剂可以延续其衰老过程而起到保鲜作用。     

鸢尾切花保鲜的初步研究

本文通过对影响切花保鲜的pH值、切口处理、糖分、细菌数等的实验研究,初步探讨了不同配方保鲜剂对鸢尾切花保鲜的影响。     

植酸在银杏组织培养中应用的研究

本文报道以植酸作抗氧化剂,对银杏愈伤组织抗氧化褐变的研究。结果表明:①植酸具有抑制多酚氧化酶活性的作用,从而有效地控制愈伤组织的褐变,促进愈伤组织生长;②不同的抗褐变剂,以0.1％的植酸效果最好;③不同的培养基以MT附加BA1.0 mg/L,NAA 3.0 mg/L的效果最好。     

植酸对红豆杉细胞悬浮培养影响作用的研究

针对红豆杉细胞培养中经常遇到的褐变问题,以植酸做抗氧化剂,添加到悬浮细胞培养基中,能提高细胞鲜重,明显抑制细胞多酚氧化酶和过氧化物酶活性,从而有效地控制细胞褐变,促进红豆杉悬浮细胞生长。以005%浓度的添加效果最好。     

植酸对杂交水稻V20B种子萌发及生理特性的影响

以杂交水稻V20B 为材料,研究外源植酸对种子萌发的影响。结果表明,外源植酸浓度为10 mmol/L 时能明显抑制种子萌发。生理生化检测表明,植酸对杂交水稻种子萌发过程中α-淀粉酶活性、可溶性糖和内源植酸含量变化有不同程度的影响。     

Regulation of chicken erythrocyte AMP deaminase by phytic acid.

AMP deaminase [EC 3.5.6.4] purified from chicken erythrocytes was inhibited by phytic acid (inositol hexaphosphate), which is the principal organic phosphate in chicken red cells. Kinetic analysis has indicated that this inhibition is of an allosteric type. The estimated Ki value was within the normal range of phytic acid concentration, suggesting that this compound acts as a physiological effector. Divalent cations such as Ca2+ and Mg2+ were shown to affect AMP deaminase by potentiating inhibition by lower concentrations of phytic acid, and by relieving the inhibition at higher concentrations of phytic acid. These results suggests that Ca2+ and Mg2+ can modify the inhibition of AMP deaminase by phytic acid in chicken red cells.     

Influence of inositolhexaphosphori acid (phytic acid) on the copper distribution in tissues and the excretion of copper in rats

The aim of the present study was to investigate the effect of the administration of phytic acid on copper (Cu) concentrations in several different rat tissues. The animals used were divided into three groups: Group A (received a diet supplemented with 2% phytic acid), group B (received a diet supplemented with 10% phytic acid) and group C (control). At the end of the experiment, the animals were sacrificed and the concentration of copper was determined in the different tissues.

Phytic acid significantly increased Cu concentration in the duodenum of the animals of both groups as well as in the lungs and blood of the animals of group A. The copper concentration was also increased in the uterus and bone of the animals of group B.

On the other hand, the stomach copper concentration of the animals of both groups, the heart and lung copper concentrations of the animals of group B as well as the jejunum, colon and hair copper concentrations of the animals of group A were significantly decreased. Copper excretion through feces was significantly decreased in the animals of both groups, while the excretion through urine was not significantly affected by the administration of phytic acid.

In conclusion, the administration of phytic acid can produce translocation and/ or elimination of copper in various tissues of rats.     

Phytic acid content reduction in canola meal by various microorganisms in a solid state fermentation process

Solid state fermentation of canola meal has been carried out for the reduction of its phytic acid content using the following microorganisms: Rhizopus oligosporus NRRL 2990, Aspergillus niger NRC 5765 and NRC 401 121, Aspergillus ficuum NRRL 3135 and a wild Saccharomyces cerevisiae strain. The results showed that all these microorganisms can be used for the reduction of the phytic acid content in the tested material. A. ficuum which completely hydrolyzed the phytic acid in 48 hours was the most efficient. Buffered systems, aeration and an increase in inoculum concentration caused faster and higher reduction of phytic acid content in canola meal.     

Inhibition of xanthine oxidase by phytic acid and its antioxidative action

We examined if phytic acid inhibits the enzymatic superoxide source xanthine oxidase (XO). Half inhibition of XO by phytic acid (IC50) was about 30 mM in the formation of uric acid from xanthine, but generation of the superoxide was greatly affected by phytic acid; the IC50 was about 6 mM, indicating that the superoxide generating domain of XO is more sensitive to phytic acid. The XO activity in intestinal homogenate was also inhibited by phytic acid. However, it was not observed with intestinal homogenate that superoxide generation was more sensitive to phytic acid compared with the formation of uric acid as observed with XO from butter milk. XO-induced superoxide-dependent lipid peroxidation was inhibited by phytic acid, but not by myo-inositol. Reduction of ADP-Fe3+ caused by XO was inhibited by superoxide dismutase, but not phytic acid. The results suggest that phytic acid interferes with the formation of ADP-iron-oxygen complexes that initiate lipid peroxidation. Both phytic acid and myo-inositol inhibited XO-induced superoxide-dependent DNA damage. Mannitol inhibited the DNA strand break. Myo-inositol may act as a hydroxyl radical scavenger. The antioxidative action of phytic acid may be due to not only inhibiting XO, but also preventing formation of ADP-iron-oxygen complexes.     

蒲公英植酸对沙门氏菌抑制作用及其抑菌机理研究

为探究蒲公英植酸对沙门氏菌的抑制作用及其抑菌机理。本文利用沉淀法和离子交换法提取蒲公英植酸,滤纸片法分析蒲公英植酸对沙门氏菌(Salmonella)的抑菌作用,倍比稀释法研究蒲公英植酸的最低抑菌浓度。通过分析沙门氏菌的细胞通透性和生长动力学,结合扫描电镜和荧光显微镜研究了蒲公英植酸对沙门氏菌的抑菌机理,表明蒲公英植酸对沙门氏菌具有很好的抑菌能力,其最小抑菌浓度为0.2 mg/mL。而且植酸对沙门氏菌的抑制作用是通过破坏细胞膜达到抑菌的效果,并且植酸浓度越高,抑菌效果越显著。这表明蒲公英植酸可以有效地抑制沙门氏菌生长,其主要是通过破坏菌体细胞膜完整性,增加细胞薄膜的通透性,使细胞内容物外溢达到抑制细菌生长的目的。     

从酶的专一性看植酸酶与酸性磷酸酶的关系

迄今为止的资料表明,大多数植酸酶与酸性磷酸酶的关系密切。通过测定Km,即可判断只有以植酸（盐）为最适底物的酶（包括酸性磷酸酶）才是严格意义上的植酸酶。     

Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions

The effects of phytic acid on the physical and oxidative stability of flaxseed oil-in-water emulsions containing whey protein-coated lipid droplets were investigated. The surface potential, particle size, microstructure, appearance, and oxidation of these emulsions were monitored when they were stored at pH 3.5 and 7.0 for 25 days in the dark (37 °C). The phytic acid and protein-coated lipid droplets had similar charges (both negative) at pH 7.0, but had opposite charges (negative and positive) at pH 3.5. At pH 7.0, the addition of phytic acid had no impact on the physical stability of the emulsions but significantly improved their oxidative stability, which was attributed to its ability to sequester pro-oxidant transition metals (iron ions). At pH 3.5, extensive droplet aggregation and creaming occurred in the emulsions containing phytic acid, which was ascribed to charge neutralization and ion bridging. The oxidative stability of the acidified emulsions, however, still increased after addition of phytic acid, which was again attributed to its ability to chelate iron ions. Interestingly, the antioxidant activity of phytic acid decreased as its level was increased. Our results suggest that phytic acid may be used as a natural antioxidant to improve the oxidative stability of food emulsions containing polyunsaturated fatty acids, but its level must be carefully controlled.