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８个花生品种ＳＯＤ活性及热稳定性研究的结果表明：花生种子ＳＯＤ活性高，每克鲜重含９００～１６００单位之间。在几个品种中，普通型（沭阳大站秧和沛县大拖秧）ＳＯＤ活性最高，平均为１５７６．８Ｕ／ｇＦＷ；珍珠豆型（赣榆小站秧和太仓拨藤）ＳＯＤ活性较低，平均为９５４．５Ｕ／ｇＦＷ。８个花生品种ＳＯＤ同工酶谱相同，均为６条Ｃｕ·Ｚｎ－ＳＯＤ带和１条Ｍｎ－ＳＯＤ带。其中Ｍｎ－ＳＯＤ以徐州６８—４活性最高，为２１９．７Ｕ／ｇＦＷ，其它几个品种Ｍｎ－ＳＯＤ活性在５６～１００Ｕ／ｇＦＷ。８个花生品种的ＳＯＤ都具有较高的热稳定性，在９０℃保温１０ｍｉｎ仍保留了２２％～４１％的活性，其中Ｍｎ－ＳＯＤ热稳定性高于Ｃｕ·Ｚｎ－ＳＯＤ。
The results of SOD activity and thermal stability of 8 peanut varieties showed that SOD activity of peanut seeds was high, with 900 ~ 1600 units per gram of fresh weight. In several cultivars, the SOD activity of the common type (Shuyang DaYanYang and Peixian DaYouJing) was the highest, with an average of 1576.8 U / gFW. The SOD activity of pearl bean (Ganyu XiaoYiJiao and Taicang DiaoTeng) was lower , An average of 954.5U / gFW. The SOD isozymes of the eight peanut cultivars were the same, with six Cu · Zn-SOD bands and one Mn-SOD band. The activity of Mn-SOD was the highest in Xuzhou 68-4, which was 219.7U / gFW. The activity of Mn-SOD in other varieties was 56-100U / gFW. SOD activity of 8 peanut varieties had higher thermal stability, and retained 22% -41% activity after 10 min incubation at 90 ℃. The thermal stability of Mn-SOD was higher than that of Cu · Zn-SOD.