牡丹品种‘胡红’开花和衰老过程中花瓣脂肪酶活性的变化  

Change in Lipase Activity in Petal during Flowering and Flower Senescence of Paeonia suffruticosa Andr.cv.‘Huhong’

作　　者：史国安[1] 郭香凤[1] 高双成[1] 李昕[1] 李友军[1] 包满珠[2] 

机构地区：[1]河南科技大学农学院 洛阳市牡丹生物学重点实验室 河南洛阳471003 [2]华中农业大学园艺林学学院 园艺植物生物学教育部重点实验室,武汉430070

出　　处：《植物生理学报》2011年第1期80-84,共5页Plant Physiology Journal

基　　金：国家自然科学基金项目(30740013);河南省自然科学基金项目(0611030600);河南省重大科技专项(091100110100);洛阳市科技支撑计划项目(0901063A)

摘　　要：以牡丹品种‘胡红’为材料,采用改良铜皂法测定了牡丹花发育过程中花瓣脂肪酶活性的变化。结果表明,牡丹花瓣粗脂肪酶作用的最适pH为6.5,最适温度为35℃。OP乳化剂提高酶活性3.5倍,Mg2+对酶活性没有影响。露色期(I级)脂肪酶活性和游离脂肪酸含量最高,之后各时期酶活性逐渐下降并维持在低水平;而游离脂肪酸含量在盛开期(V级)有一小高峰。Using peony （Paeonia suffruticosa） cv. ＇Huhong＇ as the experimental material, we investigated the change in lipase activity of petal during flowering and flower senescence by the improved copper soap method. The results indicated that the optimum pH value was 6.5 and that optimum temperature was 35 ℃ for lipase activity. OP could increase the lipase activity by 3.5- fold, but Mg2＋ had no effect. The peaks of lipase activity and free fatty acid content occurred at bud color-occurring stage. The lipase activity kept at low level from bud soft stage to wilting, peak of free fatty acid content occurred at full opening stage.

关 键 词：牡丹 开花和衰老 花瓣 脂肪酶活性 

分 类 号：S685.11[农业科学—观赏园艺]