花生种子SOD活性及热稳定性研究

８个花生品种ＳＯＤ活性及热稳定性研究的结果表明：花生种子ＳＯＤ活性高，每克鲜重含９００～１６００单位之间。在几个品种中，普通型（沭阳大站秧和沛县大拖秧）ＳＯＤ活性最高，平均为１５７６．８Ｕ／ｇＦＷ；珍珠豆型（赣榆小站秧和太仓拨藤）ＳＯＤ活性较低，平均为９５４．５Ｕ／ｇＦＷ。８个花生品种ＳＯＤ同工酶谱相同，均为６条Ｃｕ·Ｚｎ－ＳＯＤ带和１条Ｍｎ－ＳＯＤ带。其中Ｍｎ－ＳＯＤ以徐州６８—４活性最高，为２１９．７Ｕ／ｇＦＷ，其它几个品种Ｍｎ－ＳＯＤ活性在５６～１００Ｕ／ｇＦＷ。８个花生品种的ＳＯＤ都具有较高的热稳定性，在９０℃保温１０ｍｉｎ仍保留了２２％～４１％的活性，其中Ｍｎ－ＳＯＤ热稳定性高于Ｃｕ·Ｚｎ－ＳＯＤ。

The activity and thermostability of SOD of peanut seed in eight varieties

The superoxide dismutase of eight varieties in peanut seed were assayed and the results indicated that all the seeds of varieties had high SOD activities, which ranged 9001600 U/gFW. Among the 5 types of peanut tested, the SOD activity of virginia was the highest with 1576.8 U/gFW, and that of spanish was the lowest with 954.5 U/gFW. The eight varieties had same bands of isozyme, that were one MnSOD and six CuZnSOD. The thermostability of SOD activities in eight varieties were high which 22A% of SOD avtivity retained at 90 for 10 min. The thermostability of MnSOD was higher then that of CuZnSOD.