【摘要】 大豆的子叶、幼茎和幼根都能产生超弱的光，组织受到伤害，发光增强。脂肪酸、脂氧合酶、喝红以及过氧化氢，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二醛生成，脂氧合酶的作用也很活跃，暗示强烈的过氧化作用在进行。自由基清除剂和代谢抑制剂，对发光有明显的抑制作用。上述结果表明，大豆种子萌发过程中化学发光，可能与脂质过氧化作用产生的多种自由基有关。更多还原

【Abstract】 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.更多还原