盐生植物蒙古鸦葱抗氧化酶活性对盐胁迫的响应  

Response of Antioxidant Enzyme Activity to Salt Stress in Scorzoneramongoliea Maxim

作　　者：赵丽萍[1,2] 张兰[2] ZHAO Li-ping ZHANG Lan

机构地区：[1]山东省黄河三角洲野生植物资源开发利用工程技术研究中心,山东滨州256603 [2]滨州学院生命科学系,山东滨州256603

出　　处：《中国园艺文摘》2017年第3期1-3,14,共4页Chinese Horticulture Abstracts

基　　金：山东省自然科学基金(ZR2010CL010);滨州学院科研基金项目(BZXYL1001)

摘　　要：以盐生植物蒙古鸦葱为试材,研究在0、100、200、300、400 mmol/L Na Cl梯度浓度胁迫下,5 d、15 d、30 d处理时间,蒙古鸦葱叶片中抗氧化酶SOD、POD、CAT的活性变化规律,从抗氧化能力角度揭示蒙古鸦葱的耐盐机制。结果表明,随着Na Cl胁迫浓度的提高及处理时间的延长,蒙古鸦葱叶片中SOD、POD活性呈上升趋势,表明蒙古鸦葱植物体内SOD和POD活性与其抗氧化胁迫能力呈正相关,可能是蒙古鸦葱耐盐生理机制之一。处理15 d后,SOD、POD活性出现最高值,表明15 d可能是蒙古鸦葱适应盐碱环境的关键时期。对于SOD活性来说,在第5 d和第15 d,200 mmol/L是SOD酶活性的转折浓度;300 mmol/L是POD活性的转折浓度,表明200~300 mol/L可能是蒙古鸦葱适应盐碱环境的最适浓度。CAT活性随着盐处理浓度的升高,先下降后上升,与SOD酶、POD酶活性变化不一致,对于蒙古鸦葱来说,CAT对盐胁迫不敏感。The effects of NaCl concentration gradient stress of 0, 100, 200, 300 and 400 mmol/L on the activitiesof 3 types of antioxidant enzymes, SOD, POD and CAT, under 3 groups of treatment periods of 5 d, 15 d and 30 d have been studied with Scorzoneramongoliea Maxim leaves as material in order to reveal the salt tolerance mechanism from the aspect of antioxidant capacity. With the increase of NaCl concentration and the treatment time, the risingtrend of the activity of SOD and POD shows a positive correlation withthe tolerance to the oxidative stress. That may be associated with the physiological mechanism of salt tolerance. The maximum values of SOD and POD activities after 15 d indicate that 15 d may be a criticalperiod for the adaptation of Scorzoneramongoliea Maxim to the saline-alkali environment. Based on the results of the 5 d and 15 d, 200 mmol/L is proved to be a critical concentration for SOD activity while 300 mmol/L for POD. This showsthat the optimal concentration adapted to the saline-alkali environment is 200~300 mmol/L. CAT activity first decreases and then increases with the increase of NaCl concentration. The differences ofthe activity compared with that of SOD and POD indicate that CAT is insensitive to the salt stress.

关 键 词：蒙古鸦葱 盐胁迫 抗氧化酶活性 

分 类 号：S565.4[农业科学—作物学]