不同盐浓度对香菜光合色素含量的影响  

Effects of Salinity on Photosynthetic Pigment Production of Coriandrum sativum

作　　者：曲英敏[1] 孙立志[2] 张学涛[2] 杨洲红 李景梅[2] 

机构地区：[1]长春理工大学电子信息工程学院,吉林长春130022 [2]长春理工大学生命科学技术学院,吉林长春130022

出　　处：《安徽农业科学》2014年第26期9161-9163,共3页Journal of Anhui Agricultural Sciences

基　　金：国家国际科技合作专项项目(2012DFA11070)

摘　　要：[目的]明确不同盐浓度对香菜光合色素的生理效应。[方法]以自行培养的香菜作为试验材料,采用紫外分光光度法研究了不同浓度的盐胁迫对香菜叶绿素a、叶绿素b、叶绿素总含量、类胡萝卜素及色素含量的影响。[结果]试验表明,Na+低浓度(50 mmol/L)胁迫时,香菜中叶绿素等有机物有所积累,100 mmol/L盐浓度处理的香菜中叶绿素含量最高,营养物质积累最多,当盐浓度超过200mmol/L后香菜的生长受到明显的抑制作用。[结论]研究可为香菜生产的盐浓度调节提供参考依据。[ Objective ] To determine physiological effect of different salt concentration on pigment of Coriandrum sativum. [ Method] The dif- ferent concentrations of Na ＋ making stress on indoor sand - culture Coriandrum sativum of chlorophyll a, chlorophyll b, total chlorophyll, ca- rotenoids and pigment were measured by using the ultraviolet spectrophotometer. [ Result ] The results show that, when Na ＋ solution is in low concentration （50 mmol/L） , the chlorophyll content were increased than the control group. When under 100 mmol/L Na ＋ concentration, Co- riandrum sativum has the highest content of chlorophyll in the most nutrients accumulation. High concentration （200 mmol/L） would inhibit the growth of Coriandrum sativum. [ Conclusion] The study can provide reference basis for adjusting salt concentration in production of Corian- drum sativum.

关 键 词：光合色素 盐浓度 香菜 

分 类 号：S636.9[农业科学—蔬菜学]