红光补充UV-A对叶用莴苣倍半萜内酯类化合物的调控效应  

Regulating Effect of Red Light Supplements UV-A on Lettuce Sesquiterpene Lactones

作　　者：田原源 查凌雁 王座祺 段逸文 魏仕伟[2] 章竞瑾 TIAN Yuanyuan;ZHA Lingyan;WANG Zuoqi;DUAN Yiwen;WEI Shiwei;ZHANG jingjin(Shanghai Jiao Tong University School of Agriculture and Biology,Shanghai 201100,China;Shanghai Agrobiological Gene Center,Shanghai 201100,China)

机构地区：[1]上海交通大学农业与生物学院,上海201100 [2]上海市农业生物基因中心,上海201100

出　　处：《中国蔬菜》2024年第3期51-58,共8页China Vegetables

基　　金：上海市科技兴农项目〔2020-02-08-00-08-F01459,沪农科创字(2022)第4-1号〕;上海市科技创新行动计划项目(21N21900400);四川省科技计划项目(2023YFSY0052)。

摘　　要：叶用莴苣特有的苦味来源于倍半萜内酯类化合物,主要包括山莴苣苦素和莴苣苦素等。为探究紫外光对叶用莴苣生长和倍半萜内酯类化合物的调控作用,以纯红光(180μmol·m^(-2)·s^(-1))为对照,比较了补充UV-A(30μmol·m^(-2)·s^(-1))、UV-B(10μmol·m^(-2)·s^(-1))对7个叶用莴苣品种生长及倍半萜内酯类化合物的影响;并进一步分析了红外光添加UV-A补光强度(15、30、45μmol·m^(-2)·s^(-1))及补光时长(0、1、2、3、6、9 d)对叶用莴苣倍半萜内酯类化合物含量的影响。结果表明:添加UV-A处理可显著提高绿罗的地上部鲜质量,显著降低7个叶用莴苣品种的山莴苣苦素和莴苣苦素含量,分别降低了33%~74%和29%~60%。随着UV-A补光强度的增加,叶用莴苣中倍半萜内酯类化合物含量逐渐降低,且以添加30μmol·m^(-2)·s^(-1)UV-A处理2 d后叶用莴苣中山莴苣苦素含量迅速上升,处理3 d时达到峰值,随后逐渐降低;而莴苣苦素含量在处理2 d后基本保持逐步上升的趋势,处理6~9 d时略有下降。综上所述,红光补充适量的UV-A(30μmol·m^(-2)·s^(-1)、3~6 d),可在不影响生物量的基础上显著降低叶用莴苣中倍半萜内酯类化合物含量,从而减轻苦味。The unique bitterness of lettuce(Lactuca sativa L.)comes from sesquiterpene lactone compounds,mainly including lactucopicrin and lactucin.In order to investigate the regulating effect of ultraviolet light on growth of lettuce and sesquiterpenoids,this paper took pure red light(180μmol·m^(-2)·s^(-1))as the contrast;compared the effects of supplying UV-A(30μmol·m^(-2)·s^(-1))or UV-B(10μmol·m^(-2)·s^(-1))on the growth and sesquiterpenoids content of 7 lettuce species;and further analyzed the compensation light intensity of UV-A to infrared light(15,30,45μmol·m^(-2)·s^(-1))and supplementary light duration(0,1,2,3,6,9 days)on the content of sesquiterpenoids in lettuce.The results showed that UV-A supplementation could significantly increase the fresh quality of‘Lvluo’above ground,significantly reduce lactucopicrin and lactucin contents of 7 lettuce varieties,by 33%-74%and 29%-60%,respectively.Along with the increase of UV-A supplementary light intensity,the content of sesquiterpenoids in lettuce decreased gradually.After the treatment of adding 30μmol·m^(-2)·s^(-1)UV-A for 2 days,the lactucopicrin in lettuce increased rapidly.The peak value was reached after 3 days of treatment,then gradually decreased.While,the content of lactupicrin basically maintained a gradually increasing trend after 2 days of treatment.It decreased slightly after 6-9 days of treatment.In conclusion,supplying appropriate amount of UV-A(30μmol·m^(-2)·s^(-1),3-6 days)to red light can significantly reduce the content of sesquiterpenoids in lettuce without affecting its biomass,thereby to lessen the bitterness.

关 键 词：叶用莴苣 紫外光 UV-A 山莴苣苦素 莴苣苦素 

分 类 号：S636.2[农业科学—蔬菜学]