Nitrite Content in Toona Tissues at Different Developmental Stages and Growth Conditions

doi:10.7506/spkx1002-6300-200921019

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21 ): 79-82.doi: 10.7506/spkx1002-6300-200921019

Previous Articles Next Articles

Nitrite Content in Toona Tissues at Different Developmental Stages and Growth Conditions

SUN Lei1，XU-Han2，MENG Zhen-nong3，QU Yong-yun1，YI Chen3，ZHAO Deng-chao1，
WANG Cui-xiang1，QIN Wen-qiang3

(1. Shandong Forest Science and Technology Institute, Jinan 250014, China；2.IRIT-ARI, 202Bis, Rue des Fontaines, Toulouse
31300, France；3.College of Life Science, Shandong University, Jinan 250100, China)

Received:2009-05-01 Online:2009-11-01 Published:2010-12-29
Contact: SUN Lei1， E-mail:sun7776@163.com

Abstract

Abstract:

Nitrite content in Toona tissues of dormant seeds, sprouting seeds, young seedlings at cotyledon stage, and fully grown seedlings was determined by nitrite-N-(1-naphthyl)ethylene diamine dihydrochloride spectrophotometric method. Meanwhile, nitrite content in different parts of seedlings grown indoors and outdoors was also determined at different developmental stages. Endogenous nitrite content exhibited a decrease trend during sprouting stage and growth stage of seedlings. Nitrite level was the highest in Toona seeds, and the lowest in Toona seedlings. At cotyledon stage, nitrite content in root was higher than in shoot, whereas at late seedling stage, nitrite content in shoot was higher than in root. Nitrite content in the buds and newly formed shoots of Toona grown indoors was higher than those grown outdoors.

Key words: Toona, seedling, nitrite content

CLC Number:

SUN Lei1，XU-Han2，MENG Zhen-nong3，QU Yong-yun1，YI Chen3，ZHAO Deng-chao1，WANG Cui-xiang1，QIN Wen-qiang3. Nitrite Content in Toona Tissues at Different Developmental Stages and Growth Conditions[J]. FOOD SCIENCE, 2009, 30(21 ): 79-82.

[1]	JIANG Pengfei, GAO Haidong, ZHAO Lili, WANG Zhaogai, SHI Guanying, ZHANG Le, WANG Xiaomin, WANG Xuzeng. Comparative Analysis of Bioactive Ingredients, Hypoglycemic Activity and Volatile Components of Unfermented and Fermented Tea Made from Toona sinensis Buds at Different Harvest Periods [J]. FOOD SCIENCE, 2021, 42(2): 262-270.
[2]	Long Xiaoqin, Tang jie, Zhao Jingfang, Zeng Fankun. Ultrasonic-Assisted Enzymatic Extraction and HPLC Analysis of Flavonoids from Old Leaves of Toona sinensis [J]. FOOD SCIENCE, 2017, 38(22): 256-262.
[3]	WANG Xiaomin, SHI Guanying, YANG Hui, ZHANG Le, ZHAO Shouhuan, ZHAO Hongyuan, WANG Zhaogai. Proximate Composition and Flavor Substances of Chinese Toon (Fresh Young Leaves and Shoots of Toona sinensis) from Different Growing Areas of Henan Province [J]. FOOD SCIENCE, 2017, 38(18): 144-149.
[4]	MIAO Xiugang, YU Xiang, ZHANG Beibei, ZHANG Jingfang, LIANG Junbin. Purification of Flavonoids from Toona sinensis Leaves with NKA-9 Macroporous Resin [J]. FOOD SCIENCE, 2016, 37(8): 32-38.
[5]	ZHU Yongqing, LI Ke, YUAN Huaiyu, XU Rui, LI Huajia. Analysis of Volatile Compounds in Developing Leaves of “Bashanhong” Toona sinensis [J]. FOOD SCIENCE, 2016, 37(24): 118-123.
[6]	REN Guangyue, LIU Junlei, LIU Wenchao, QIAO Xiaoquan, LUO Lei, DUAN Xu. Drying Modelling and Quality of Toona sinensis Subjected to Heat Pump Cold Air Drying [J]. FOOD SCIENCE, 2016, 37(23): 13-19.
[7]	YANG Hui1, WANG Zhaogai1,*, WANG Xiaomin1, SHI Guanying1, ZHANG Le1, LIANG Wanping2. Analysis of Volatile Components of Toona sinensis Buds at Different Growth Stages and Its Different Parts [J]. FOOD SCIENCE, 2016, 37(22): 142-148.
[8]	WANG Zhaogai1, CHEN Lijuan1, ZHANG Le1, YANG Hui1, LIANG Wanping2. Nutritional Components and Antioxidant Activity of Toona sinensis Buds at Different Harvesting Periods [J]. FOOD SCIENCE, 2015, 36(4): 158-163.
[9]	LI Xiangli, LIU Jing, XIAO Xian. Separate and Joint Effects of Hot Air Drying and Microwave Drying on the Quality of Leaves of Toona sinensis [J]. FOOD SCIENCE, 2015, 36(18): 64-68.
[10]	LIU Jing, LI Xiang-li, KONG Xian, LIANG Bao-dong, HU Yan-ying. Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis for the Extraction of Soluble Dietary Fiber fromOld Leaves of Toona sinensis [J]. FOOD SCIENCE, 2014, 35(12): 41-45.
[11]	HU Rui-bin，SUN Fang，REN Mei-feng，TANG Yun-ming*. Isolation, Purification and Some Characterization of Catalase from Garlic Seedlings [J]. FOOD SCIENCE, 2013, 34(9): 250-255.
[12]	LIU Chang-jin，ZHANG Jie，ZHOU Zheng-yan，XIE Yan-hui，WAN Hong-ying，LIU Sheng-bin. Comparative Analysis of Volatile Components in Three Cultivars of Chinese Toon (Toona sinensis) by GC-MS [J]. FOOD SCIENCE, 2013, 34(20): 261-267.
[13]	WANG Cheng，ZHANG Jing-fang*，ZHANG Yan，YAN Ming-ming，WANG Li-mei. Antioxidant Capacity and Isozymes of Polyphenol Oxidase from Toona sinensis during Different Growth Periods [J]. FOOD SCIENCE, 2013, 34(17): 10-14.
[14]	JIAOYu-zhi，ZHAIWei-wei. Extraction and Purification ofβ-Carotene in Selenium-enriched Wheat Seedling [J]. FOOD SCIENCE, 2011, 32(22): 124-127.
[15]	ZHAO Gong-ling，YOU Hong，HAO Rui，ZHU Yi,，LUO Yun-bo. Dynamic Changes of Isothiocyanates and Antioxidant Properties during Radish Seedling Development [J]. FOOD SCIENCE, 2011, 32(13): 102-105.

Nitrite Content in Toona Tissues at Different Developmental Stages and Growth Conditions

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments