不同衰老程度青菜电导率和4种主要离子溶出特性研究
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摘要
目的:探究不同衰老程度青菜细胞内外主要离子的分布及水中溶出特性,从而了解青菜细胞膜对离子阻隔,及细胞壁对离子吸附的特性。方法:测定常温贮藏0,3,7 d的青菜外叶在流动水中电导率和钾(K+)、钙(Ca2+)、钠(Na+)和氯(Cl-)离子浓度变化。结果 :发现水浸泡2～19 min时,贮藏3 d青菜的电导率高于7 d和0 d青菜。此后,贮藏7 d青菜的电导率显著高于3 d青菜,后者显著高于0 d青菜。青菜K+、Cl-溶出量显著高于Na+和Ca2+,其对电导率变化贡献较大。青菜中Ca2+和Na+在开始20 s迅速溶出,且衰老7 d的青菜快速溶出持续到40 s,说明细胞外K+和Ca2+浓度比细胞内显著增高。贮藏3 d青菜的Ca2+含量显著低于0 d和7 d青菜,这可能与细胞壁吸附能力变化有关。结论:测定青菜相对电导率需要流动水浸泡30～60 min。青菜细胞外Ca2+和Na+浓度显著高于细胞内,细胞内外K+和Cl-浓度差异很小。测定Cl-和K+浓度能判断细胞膜完好程度,测定Ca2+浓度能反映细胞壁成分变化。
Purpose:In order to investigate the distribution,osmosis and diffusion characteristics of major ions between inside and outside of cell during pak choy senescence,and to find out ion barrier property of membrane and ion bonding property of cell wall,the experiment was carried out.Method:Pak choys were stored at ambient temperature,the outer leaf laminas at 0 d,3 d and 7 d were dipped in flowing deionized water,the electrical conductivity,potassium(K+),calcium(Ca2+),sodium(Na+) and chloride(Cl-) in the water were determined.Result:The electrical conductivity of 3 d laminas was higher than that of 0 d and 7 d laminas when dipped in water from 2 to 19 minutes.The electrical conductivity of 7 d laminas increased rapidly since then,and was significantly higher than that of 3 d and 0 d laminas.The osmosis and diffusion amount of K+and Cl-,significantly exceeded than that of Na+and Ca2+,might contribute great to the variation of electrical conductivity.The diffusion of Na+and Ca2+were fast in the early 20 seconds,and continue rapid diffusion of Na+and Ca2+of 7 d laminas up to 40 seconds,which suggested that the concentration of Na+and Ca2+in extracellular were significantly more than in intracellular.The diffusion and osmosis content of Ca2+of 3 d laminas was significantly lower than that of 0 d and 7 d laminas,which may be associated with the bonding capacity of cell walls.Conclusion:Relative conductivity should be determined after pak choys were soaking in flowing water for 30-60 minutes.The concentrations of Na+and Ca2+in extracellular were significantly more than in intracellular,while there was little difference in the concentrations of K+and Cl-between intracellular and extracellular.The osmosis of K+and Cl-could be used to determine the integrity of the membrane,the degradation of cell wall composition could be examined by the diffusion of Ca2+.
Purpose:In order to investigate the distribution,osmosis and diffusion characteristics of major ions between inside and outside of cell during pak choy senescence,and to find out ion barrier property of membrane and ion bonding property of cell wall,the experiment was carried out.Method:Pak choys were stored at ambient temperature,the outer leaf laminas at 0 d,3 d and 7 d were dipped in flowing deionized water,the electrical conductivity,potassium(K+),calcium(Ca2+),sodium(Na+) and chloride(Cl-) in the water were determined.Result:The electrical conductivity of 3 d laminas was higher than that of 0 d and 7 d laminas when dipped in water from 2 to 19 minutes.The electrical conductivity of 7 d laminas increased rapidly since then,and was significantly higher than that of 3 d and 0 d laminas.The osmosis and diffusion amount of K+and Cl-,significantly exceeded than that of Na+and Ca2+,might contribute great to the variation of electrical conductivity.The diffusion of Na+and Ca2+were fast in the early 20 seconds,and continue rapid diffusion of Na+and Ca2+of 7 d laminas up to 40 seconds,which suggested that the concentration of Na+and Ca2+in extracellular were significantly more than in intracellular.The diffusion and osmosis content of Ca2+of 3 d laminas was significantly lower than that of 0 d and 7 d laminas,which may be associated with the bonding capacity of cell walls.Conclusion:Relative conductivity should be determined after pak choys were soaking in flowing water for 30-60 minutes.The concentrations of Na+and Ca2+in extracellular were significantly more than in intracellular,while there was little difference in the concentrations of K+and Cl-between intracellular and extracellular.The osmosis of K+and Cl-could be used to determine the integrity of the membrane,the degradation of cell wall composition could be examined by the diffusion of Ca2+.
引文
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[14]陈年,董宇,杨绍龙,等.红枣汁电导率及介电损耗因子影响因素的研究[J].中国食品学报,2014,14(11):49-55.
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[17]KNEE M,SRIVASTAVA P.Binding of calcium by cell walls and estimation of calcium in apple fruit tissue with an ion selective electrode[J].Postharvest Biology and Technology,1995,5(1/2):19-27.
[18]STOW J.Effect of calcium ions on apple fruit softening during storage and ripening[J].Postharvest Biology and Technology,1993,3(1):1-9.
[2]WANG Z G,CHEN L J,YANG H,et al.Effect of exogenous glycine betaine on qualities of button mushrooms(Agaricus bisporus)during postharvest storage[J].European Food Research and Technology,2015,240(1):41-48.
[3]FAN X T,SOKORAI KIMBERLY J B.Assessment of radiation sensitivity of fresh-cut vegetables using electrolyte leakage measurement[J].Postharvest Biology and Technology,2005,36(2):191-197.
[4]ARTURO D S,RONAN C,JOSEPH A.Methodology for the determination of hormetic heat treatment of broccoli florets using hot humidified air:Temperature-time relationships[J].Postharvest Biology and Technology,2016,117:118-124.
[5]张景云,缪南生,白雅梅,等.二倍体马铃薯耐盐品种鉴定的生理指标测定[J].植物生理学报,2013,49(9):889-894.
[6]孙钟雷,李宇.电导率法快速测定榨菜盐分含量[J]食品科学,2013,34(24):144-147.
[7]XU Y Y,TIAN Y,MA R N,et al.Effect of plasma activated water on the postharvest quality of button mushrooms,Agaricus bisporus[J].2016,197(Part A):436-444.
[8]TESFAY S Z,BERTLING I,BOWER J P.Effects of postharvest potassium silicate application on phenolics and other anti-oxidant systems aligned to avocado fruit quality[J].Postharvest Biology and Technology,2011,60(2):92-99.
[9]宋晓红.ICP-AES法测定蔬菜中的9种常量与微量矿物质元素[J].中国食品,2014(6):32-34.
[10]HARKER F R,VENIS M A.Measurement of intracellular and extracellular free calcium in apple fruit cells using calcium-selective microelectrodes[J].Plant Cell and Environment,1991,14(5):525-530.
[11]HIMELRICK D G,LNGLE M,王颖.苹果果实中钙的离子选择电极测定法[J].北方果树,1982(2):58-59.
[12]戴自飮,谢金伦,涂茂文.离子选择性电极测定蔬菜、水果中的氯[J].云南大学学报,1995,17(4):381-383.
[13]李冲伟,宋福强,宋永,等.酒精发酵过程中电导率变化趋势解析[J].食品科学,2015,36(21):105-210.
[14]陈年,董宇,杨绍龙,等.红枣汁电导率及介电损耗因子影响因素的研究[J].中国食品学报,2014,14(11):49-55.
[15]徐昌华.浅谈钙离子的生物学效应[J].商洛师范专科学校学报,2005,19(3):121-123.
[16]TU Y,YANG F.Transmembrane Ca2+gradient-me diated modulation of sarcoplasmic reticulum Ca2+-ATPase[J].Biochemical and Biophysical Research Communications,1993,196(2):561-568.
[17]KNEE M,SRIVASTAVA P.Binding of calcium by cell walls and estimation of calcium in apple fruit tissue with an ion selective electrode[J].Postharvest Biology and Technology,1995,5(1/2):19-27.
[18]STOW J.Effect of calcium ions on apple fruit softening during storage and ripening[J].Postharvest Biology and Technology,1993,3(1):1-9.
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