花生籽仁发育过程中糖分积累特征及蔗糖代谢酶活性分析  

Sugar Accumulation Characteristics and Sucrose Metabolism Enzyme Activities of Peanut During Seed Development

作　　者：刘永惠[1] 沈一[1] 沈悦[1] 梁满 陈志德[1] LIU Yonghui;SHEN Yi;SHEN Yue;LIANG Man;CHEN Zhide(Institute of Industrial Crops,Jiangsu Academy of Agricultural Sciences,Nanjing 210014)

机构地区：[1]江苏省农业科学院经济作物研究所,南京210014

出　　处：《中国农学通报》2022年第30期29-34,共6页Chinese Agricultural Science Bulletin

基　　金：财政部和农业农村部国家现代农业产业技术体系“国家花生产业技术体系”(CARS-13);江苏省农业科技自主创新资金“花生荚果暗形态建成机理研究”(CX(20)3121)。

摘　　要：花生籽仁的含糖量与其食用品质和加工特性密切相关,为了明确花生籽仁发育过程中糖分积累特征以及与蔗糖代谢相关酶活性的关系,以3个不同蔗糖含量的花生品种为材料,分别比较了它们在籽仁发育不同时期可溶性总糖、蔗糖、果糖、葡萄糖含量以及蔗糖磷酸合酶(SPS)、蔗糖合酶(SS)、中性转化酶(NI)、酸性转化酶(SAI)等蔗糖代谢关键酶的活性差异。结果表明不同品种在籽仁发育过程中的糖组分含量及酶活性变化规律相似;无论是合成方向还是分解方向,都以SS活性值相对最高;相关性分析显示,籽仁发育后期蔗糖含量与NI呈极显著负相关,与SPS呈显著正相关。推测可以在花生籽仁趋于成熟时,通过调节NI和SPS活性来提高其蔗糖含量。The sugar content of peanut seed is closely related to its edible quality and processing characteristics.In order to clarify the characteristics of sugar accumulation and the relationship between sucrose content and sucrose metabolism related enzyme activities during seed development,three peanut varieties with different sucrose contents were used as the materials,the contents of total soluble sugar,sucrose,fructose,glucose and the activities of key enzymes in sucrose metabolism,such as sucrose phosphate synthase(SPS),sucrose synthase(SS),neutral invertase(NI)and acid invertase(SAI),were compared at different stages of seed development.The results showed that the changes of sugar component content and enzyme activity in different varieties during seed development were similar.SS activity value was the highest in both synthetic direction and decomposition direction.The correlation analysis showed that the sucrose content at the late development stage was significantly negatively correlated with NI and significantly positively correlated with SPS.It is speculated that the sucrose content can be increased by regulating the activities of NI and SPS during the seed maturing period.

关 键 词：花生 籽仁发育 糖分积累特征 蔗糖代谢酶 

分 类 号：S565.2[农业科学—作物学]