沙葱种子萌发特性及脂质代谢变化规律试验  

Dynamic change of germination character and lipid metablism of Allium mongolicum Regel seed

作　　者：杨忠仁[1] 郝丽珍[1] 张凤兰[1] 赵清岩[1] 

机构地区：[1]内蒙古农业大学农学院/内蒙古自治区野生特有蔬菜种质资源与种质创新重点实验室,内蒙古呼和浩特010019

出　　处：《广东农业科学》2013年第1期31-34,共4页Guangdong Agricultural Sciences

基　　金：国家公益性行业(农业)科研专项(201203004);国家自然科学基金(30660110);教育部科学技术研究重点项目(206027);内蒙古自然科学基金(2010MS0301)

摘　　要：为了探明沙葱种子的萌发及脂质代谢变化规律,为其萌发生理提供数据支持,以沙葱种子为试验材料,研究其在萌发过程中萌发特性及脂肪含量、脂肪酸含量、脂氧合酶活性的变化。结果表明:沙葱种子随萌发天数的增加,除苗干重外,萌发率、苗长、根长和苗重均显著增加;脂肪含量则呈先降后升趋势,第6 d仅为1.55%,显著低于其他时间的含量;脂肪酸中亚油酸含量最高、达62.73%～72.57%,其次为油酸。饱和脂肪酸和不饱和脂肪酸在萌发过程中变化趋势相反;脂氧合酶活性在萌发第0～4 d内最高,4 d后随着亚油酸和亚麻酸含量的降低而降低。In order to provide the data support for germination physiology, the dynamic change of germination character and fat, fatty acid and !ipoxygenase of A llium mongolicum Regel seeds during germination were observed. The results showed that： except the dry weight of seedling, germination rate, length of seedling and root and fresh weight of seedling increased with days prolonged; the content of fat increased at the early stage and decreased at the later stage, was 1.55% at sixth day and was lower than at other days. The content of linoleic acid was the highest, was 62.73%-72.57%, and the oleic acid was second in all the fatty acid. There were significant negative correlations between saturated fatty acid and unsaturated fatty acid of the seeds during germination. The activity of lipoxygenase reached the maximum within 4 days, but reduced with the content of linoleic acid and linolenic acid decreased at 4 days later during the germination.

关 键 词：沙葱 种子 萌发 脂肪 脂肪酸 脂氧合酶 

分 类 号：S633.9[农业科学—蔬菜学]