中文摘要：

以青椒为试材,采用超声波、水煮、蒸馏3种方法提取的油用牡丹丹皮液来处理贮藏期青椒,对青椒丙二醛（MDA）含量、超氧化物歧化酶（SOD）活性、过氧化物酶（POD）活性、过氧化氢酶（CAT）活性进行研究。结果表明：与对照相比,丹皮液处理提高了抗氧化酶SOD、POD、CAT的活性,减少了MDA的积累。说明丹皮液处理通过调节抗氧化酶体系活性调节活性氧代谢,能减轻青椒膜脂过氧化伤害,利于青椒储藏。

英文摘要：

Taking green pepper as test material,the malondialdehyde（MDA） content,the activities of superoxide dismutase （SOD）, peroxidase （POD）, catalase （CAT） of storaged pepper were studied by three extraction methods including ultrasonic wave,boiling and distillation to extract active materials from paeonol. The results showed that extract of cortex peony treatment, compared to control treatment, enhanced the activities of SOD, POD, CAT, and decreased content of MDA. Extract of cortex peony treatment may regulate the activities of antioxidant enzyme systems and reactive oxygen and reduce the membrane lipid peroxidation damage of pepper,thereby favor storage of pepper.