CAJ | 학술논문

研究了不同浓度的多酶激活剂对小白菜生长、品质及抗氧化酶活性的影响。研究结果表明，多酶激活剂处理均可提高小白菜的地上部鲜、干质量、VC和可溶性蛋白含量，降低小白菜硝酸盐含量，增强超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)和谷胱甘肽过氧化物酶(GSH-Px)活性，以T2处理(800倍液)效果最佳。
연구료불동농도적다매격활제대소백채생장、품질급항양화매활성적영향。연구결과표명，다매격활제처리균가제고소백채적지상부선、간질량、VC화가용성단백함량，강저소백채초산염함량，증강초양화물기화매(SOD)、과양화물매(POD)、과양화경매(CAT)화곡광감태과양화물매(GSH-Px)활성，이T2처리(800배액)효과최가。
Pakchoi was used as materials for investigating the effects of different concentrations of multi-enzyme activator on its growth, quality and antioxidant activities. The results showed that, all the three multi-enzyme activator treatments increased the fresh weight and dry weight of overground part of pakchoi, and increased the contents of vitamin C and soluble protein, in addition, enhanced the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) and glutathione peroxidase (GSH-Px), but made the nitrate content decreased, among the three treatments, treatment T2 (800 times diluent) had the best effects.