不同物质对大豆幼苗化学发光的影响

大豆的子叶，幼茎和幼根者都能产生超弱的光，组织受到伤害，发光增强。脂肪酸，脂氧合酶，曙红以及过氧反氢，促进发光，煮沸使发光大为减弱。种子浸出液中也有发光物质存在，煮沸也使发光减弱。种子萌发过程中，有大量的过氧化作用产物丙醛生成，指氧合酶的作用也很活跃，暗示强烈的过氧化作用在进行。

The Effect of Various Substances on Chemiluminescence of Soybean Seedlings

Coteledon, stem, and root segments from soybean showed low level chemiluminescence, which increased sharply upon mechanical injury. When tissue homogenates infused with the fatty acids, lipoxygenase, eosin, and hydrogen peroxide showed a markedly increased of chemiluminescence. Light emission reduced greatly by the boiling of the tissue homogenates.MDA is one of several decomposition products formed in lipid per - oxidation, which was presented in large quantity during the germination of the seeds. The substances of the light emission were presented in the steeped water of the seeds. Also, light emission reduced greatly by the boiling of the solution. The activity of lipoxygenase was higher during the germination of the seeds. Light emission was significant inhibited by the free radical scavengers and the metabolic inhibitors. The data in this paper support the notion that chemiluminescence of the soyben seeds during the germination has related to the free redical production by the peroxidation of the lipids.