杉木、马尾松种子细胞质冻结和玻璃化的比较  

A Comparison on Cytoplasmic Vitrification and Freezing Point of Chinese Fir and Masson Pine Seeds

作　　者：喻方圆[1] 邵岚[1] 陈淑芬[1] 

机构地区：[1]南京林业大学森林资源与环境学院,江苏南京210037

出　　处：《南京林业大学学报（自然科学版）》2006年第5期1-4,共4页Journal of Nanjing Forestry University：Natural Sciences Edition

基　　金：国家自然科学基金资助项目(30271076);江苏省教育厅自然科学基金资助项目(02KJB220003)

摘　　要：用差示扫描量热仪(DSC)检测了杉木、马尾松种子细胞质冻结和玻璃化形成的温度,并分析了种子内含物成分与细胞质玻璃化形成的关系。结果表明:(1)杉木种子细胞质被检测到玻璃化状态的存在,其玻璃化状态形成的温度(Tg)为-52.386℃,杉木种子细胞质的冻结温度为-34.323℃。马尾松种子细胞质未被检测到玻璃化状态的存在,其细胞质在-24.826℃的温度下结晶。(2)杉木种子粗脂肪含量低于马尾松种子,且杉木种子低聚糖/蔗糖的比值(O/D值)高于马尾松种子的O/D值,说明较低的脂肪含量和较高的低聚糖含量有利于细胞质玻璃化状态的形成。(3)含水量与细胞质玻璃化状态的形成关系不密切。The cytoplasmic vitrification and freezing temperature of Chinese fir and masson pine seeds were measured by using differential scanning calorimetry （DSC）. And the relationship between formation of glassy state and lipid as well as sugar content was analyzed.The results showed as follows. （1） The glassy state was detected in the seeds of Chinese fir.Its cytoplasmic vitrification temperature （Tg） is - 52. 386℃. The freezing temperature of Chinese fir seeds is -34. 323℃. The glassy state was not detected in the seeds of masson pine. The freezing temperature of masson pine is -24. 826℃. （2）The gross lipid content in Chinese fir seeds is lower than that in masson pine seeds. The ratio of Oligosaccharide/Disaccharide（O/D value） in Chinese fir seeds is higher than that in masson pine seeds. These indicated that the lower lipid content and higher Oligosaccharide content were beneficial for the formation of glassy state. （3） The moisture content is not correlated with the formation of glassy state.

关 键 词：杉木 马尾松 种子 细胞质玻璃化 

分 类 号：S722[农业科学—林木遗传育种]