盐胁迫下转基因紫花苜蓿同工酶活性和可溶性糖含量的变化  

Effects of Salt Stress on Enzyme Activity and Soluble Sugar Content of Transgenic Alfalfa

作　　者：王玉祥 王涛[1] 张博[1,2] 

机构地区：[1]新疆农业大学草地资源与生态自治区重点实验室,乌鲁木齐830052 [2]中国农业大学农业生物技术国家重点实验室,北京100094

出　　处：《新疆农业大学学报》2009年第3期22-25,共4页Journal of Xinjiang Agricultural University

基　　金：新疆维吾尔自治区高新技术研究发展计划项目(200711101);新疆维吾尔自治区教育厅创新群体项目(XJEDU2007G02)

摘　　要：试验以NaCl为胁迫因子,设置0,0.3%,0.5%,0.7%共4个盐浓度梯度,研究不同盐胁迫对转基因苜蓿和保定苜蓿体内SOD,POD,CAT活性和可溶性糖含量的变化。试验表明,转基因苜蓿和保定苜蓿的酶活性以及可溶性糖含量受盐胁迫影响比较大,转基因苜蓿的酶活性和可溶性糖含量随着盐浓度的增加而增加,尤其是可溶性糖变化比较明显;在NaCl盐浓度为0.3%时,保定苜蓿的SOD,CAT活性和可溶性糖含量达到最低,POD活性最高。The main objective of the experiment was to study the change of SOD,POD,CAT and soluble sugar content in transgenic alfalfa and Baoding alfalfa under the four concentrations of NaCl stress with 0, 0.3 %,0.5 % and 0.7 %. The result showed that the transgenic alfalfa and Baoding alfalfa of the enzyme activity and soluble sugar has a great change in the different kinds of concentration of salt. The transgenic alfalfa of the enzyme activity and soluble sugar content increased with the increasing of salt stress,in particular soluble sugar showed significant change. The enzyme activity and soluble sugar in Baoding alfalfa SOD, CAT reached minimum,POD activtiy reached maximum when the concentratin of NaCl was 0.3 %.

关 键 词：盐胁迫 转基因 苜蓿 酶活性 可溶性糖 

分 类 号：S551.701[农业科学—作物学]