SA浸种对NaCl胁迫下西葫芦种子α-淀粉酶活性的影响  

Effect of SA Soaking on α-amylase Activity of Marrow Squash Seeds under Na Cl Stress

作　　者：周正霄 

机构地区：[1]山西省临汾市尧都区气象局,山西临汾041000

出　　处：《中国农学通报》2016年第28期70-76,共7页Chinese Agricultural Science Bulletin

摘　　要：研究盐胁迫下不同SA浸种条件对西葫芦种子α-淀粉酶活性的影响。研究盐胁迫下不同浓度、温度、时间的SA浸种,并利用响应面软件对浸种条件优化,分析对α-淀粉酶活性的影响。结果表明:浸种温度对α-淀粉酶活性的影响最强,浸种时间对α-淀粉酶活性的影响最弱。单因素实验的分析中种子萌发最适的SA浓度为1.0 mmol/L,浸种的温度为30℃,浸种的时间为18 h。响应面法优化α-淀粉酶活性最大时的参数是:浸种SA浓度1.09 mmol/L,浸种温度28.26℃,浸种时间18.94 h,在此条件下,α-淀粉酶活性的理论值为0.264455 mg/(g·FW·min),与理论值的贴近度为97.98%。在最优浸种条件下α-淀粉酶活性最高,表明在此浸种条件盐胁迫下的西葫芦种子萌发力最好。The research aimed to study the effects of salicylic acid（SA） soaking on α- amylase activity ofmarrow squash seeds under salt stress. SA soaking of different concentrations, temperatures and time wasstudied under salt stress, and the soaking conditions were optimized with response surface software. SA soakingeffects on α-amylase activity were analyzed. The results showed that soaking temperature had the strongesteffect on α-amylase activity, while soaking time had the weakest effect. The optimal concentration of SA was1.0 mmol/L, the optimal soaking temperature was 30℃, and the optimal soaking time was 18 h in single factortest. The maximum parameter of α- amylase activity optimized by response surface methodology was SAconcentration of 1.09 mmol/L, soaking temperature of 28.26℃ and soaking time of 18.94 h. Under thiscondition, the value of α- amylase activity was 0.264455 mg/（g · FW · min） with 97.98% closeness of thetheoretical value. The value of α- amylase activity was the maximum in the optimal soaking condition,indicating that the seed germination of marrow squash in this soaking condition was the best.

关 键 词：西葫芦 盐胁迫 响应面软件 水杨酸 酶活性 

分 类 号：S332.6[农业科学—作物遗传育种]