NaCl胁迫对哈密大枣三种抗氧化酶活性的影响  

Effects of NaCl Stress on Antioxidant Enzyme Activity of Three Kinds of Hami Jujube

作　　者：靳娟[1] 陈成[1] 郭嘉鑫[1] 王雪晶[1] 武林楠[1] 鲁晓燕[1] 石国亮[1] 

机构地区：[1]石河子大学农学院,新疆石河子832000

出　　处：《黑龙江农业科学》2013年第4期44-47,共4页Heilongjiang Agricultural Sciences

基　　金：石河子大学第九期大学生研究训练计划资助项目(SRP2011289)

摘　　要：为探索枣树适应盐胁迫可能的作用方式,进一步揭示枣树的耐盐机理,研究了NaCl胁迫对哈密大枣超氧化物歧化酶(SOD)、过氧化物酶(POD)和过氧化氢酶(CAT)活性的影响。结果表明:哈密大枣的3种抗氧化酶在一定范围内随盐胁迫浓度的增加、处理时间的延长而表现出活性增加,但超过某一阈值后,抗氧化酶的活性会明显下降。此外,当盐胁迫浓度为0.3%～0.6%时,处理1d,哈密大枣苗全部死亡。In order to explore the possible mode of jujube adapted to salt stress, further reveal the salt-tolerant mechanism of jujube, the effect of NaC1 stress on changes of superoxide dismatase（SOD）and peroxidase（POD） and catalase（CAT）activities of Hami jujube were studied. Tile results showed that the activities of antioxidant enzymes of Hami jujube presented the tendency of increasing with the increasing of the concentration of NaCI stress and the extension of dealing time within the scope of certain, but the activity of antioxidant enzymes would decrease obviously over a certain threshold. In addition, Hami jujube died when concentration of NaC1 changed from 0. 3 % to 0. 6 % after being treated for one day.

关 键 词：NACL 哈密大枣 抗氧化酶 

分 类 号：S665.1[农业科学—果树学]