毛黄堇种子低温层积过程中营养物质含量及酶活性动态变化  

Dynamic Change Nutritive Materials and Enzymatic Activity of Corydalis tomentella Franch. Seed During Cold Stratification

作　　者：韩凤[1,2] 林茂祥[1] 罗川[1] 杨成前[1,2] 肖忠[1,2] 裴丽容[1] 雷美艳[1] 

机构地区：[1]重庆市药物种植研究所,重庆南川408435 [2]重庆市中药良种选育与评价工程技术中心,重庆南川408435

出　　处：《现代中药研究与实践》2016年第5期1-4,共4页Research and Practice on Chinese Medicines

基　　金：重庆市卫生局中医药科技计划项目(民间药毛黄堇种子休眠及萌发生理研究;2012-2-155)

摘　　要：目的探讨毛黄堇种子在低温层积过程中主要营养物质和酶活性的动态变化及相关性。方法以毛黄堇种子为材料,低温层积后测量种子的营养物质含量和酶活性的变化。结果层积期间,可溶性蛋白、游离氨基酸、POD的变化呈双波形,可溶性糖、CAT先降后升,而可溶性淀粉则逐渐降低。结论在低温层积过程中,毛黄堇种子中的各营养物质随着层积时间的延长不断地分解代谢,将为种子的萌发做好物质和能量准备。Objective Study dynamic change of Corydalis tomentella Franch. seeds nutrients content and enzyme activity during the period of low temperature accumulation. Methods The content of nutrition materials and enzymatic activity of Corydalis tomentella Franch. seed was measured after lamination at low temperature. Results In the period of stratification, the content of soluble protein, free amino acid and peroxidase changes were double waveform, soluble sugar and catalase decreased firstly and then increased, and soluble starch decreased gradually. Conclusion The nutritive materials were metabolized in the process of stratification to provide materials and energy for the germination of Corydalis tomentella Franch. seed.

关 键 词：毛黄堇种子 层积时间 营养物质 酶活性 动态变化 相关性 

分 类 号：R282.2[医药卫生—中药学]