外源硒对蒜黄生理特性和营养品质的影响  

Effects of Exogenous Selenium on Physiological Characteristics and Nutritional Quality of Blanched Garlic Leaves

作　　者：王真 黄向杰 吴琼 刘月红 张联合[1] WANG Zhen;HUANG Xiangjie;WU Qiong;LIU Yuehong;ZHANG Lianhe(College of Agronomy,Henan University of Science and Technology,Luoyang,Henan 471023,China)

机构地区：[1]河南科技大学农学院,河南洛阳471023

出　　处：《贵州农业科学》2024年第12期18-27,共10页Guizhou Agricultural Sciences

基　　金：国家自然科学基金项目“水稻NAC转录因子OsPS1调控衰老叶片中硒代蛋氨酸向籽粒转运的分子机制研究”(U1904114)。

摘　　要：【目的】探明添加外源硒(Se)培养对蒜黄Se含量、生理特性和营养品质的变化规律,为培育优质富Se蒜黄提供参考。【方法】以蒜黄品种山东金乡大蒜为试验材料,将蒜黄离体根系置于含有不同浓度Na_(2)SeO_(4) (0μmol/L、2μmol/L、4μmol/L、6μmol/L)的1/2霍格兰营养液2 L中培养6 d,测定分析添加外源Se对蒜黄不同部位Se含量、生理特性和营养品质的影响。【结果】蒜黄根部、假茎和叶片同叶位的Se含量在培养3 d和6d均随供Se浓度升高而升高,均依次为T_(3)>T_(2)>T_(1)>CK。其中,培养3 d和6d,T_(1)~T_(3)的根部Se含量分别较CK显著提高40.32~83.96倍和47~84.12倍;假茎显著提高13.68~49.30倍和1.27~1.54倍;上叶显著提高16.33~26.86倍和22.84~33.28倍,中叶显著提高9.50~26.45倍和11.33~27.15倍,下叶显著提高3.26~17.28倍和4.35~17.38倍。假茎/根、中叶/根和下叶/根在培养3 d和6 d随供Se浓度升高而增大,上叶/根随供Se浓度升高而减小。离体根的Se吸收速率随供Se浓度升高而显著升高,T_(1)~T_(3)较CK显著提高2.29~9.43倍。随供Se浓度升高,叶片的SOD、POD、CAT、APX活性及GSH、游离氨基酸、游离脯氨酸含量升高,均表现为T_(3)>T_(2)>T_(1)>CK;MDA含量降低,依次为CK>T_(3)>T_(2)>T_(1)。其中,培养3 d和6 d,T_(1)~T_(3)的SOD分别较CK显著提高24%~81%和31%~82%,POD显著提高27%~75%和23%~64%,CAT显著提高52%~139%和56%~129%,APX显著提高20%~121%和12%~83%;GSH显著提高47%~124%和69%~203%,游离氨基酸显著提高9%~61%和14%~56%,游离脯氨酸显著提高17%~58%和30%~64%;MDA显著降低17%~62%和38%~60%。随供Se浓度升高,叶片的大蒜素、可溶性糖、可溶性蛋白和抗坏血酸含量升高,培养3 d和6 d,T_(1)~T_(3)的大蒜素分别较CK显著提高75%~98%和34%~48%,可溶性糖显著提高86%~219%和129%~256%,可溶性蛋白显著提高29%~51%和22%~47%,抗坏血酸显著提高24%~68%和22%~89%。【结论】添加外源Se培养蒜黄可有效提高植株各部位Se含�【Objective】The change rules of adding exogenous selenium on selenium concentration,physiological characteristics and nutritional quality of blanched garlic leaves were studied to provide a reference for breeding high-quality and selenium-enriched blanched garlic leaves.【Method】Taking the blanched garlic leaves variety Shandong Jinxiang Garlic as test material,the excised root of blanched garlic leaves were cultured in 2 L 1/2 Hoagland solution containing different concentrations(0 μmol/L,2 μmol/L,4 μmol/L and 6 μmol/L) of Na_(2)SeO_(4) for 6 days,and then the effects of adding exogenous selenium on selenium concentration,physiological characteristics and nutritional quality in different parts of blanched garlic leaves were determined and analyzed.【Result】The selenium concentration of root,pseudostem and leaves at the same leaf position increased with the increase of selenium supply concentration on the 3rd and 6th days,and followed T_(3)>T_(2)>T_(1)>CK.The root selenium concentration in T_(1)—T_(3) for culturing 3 days and 6 days was 40.32—83.96 times and47—84.12 times higher than that in CK significantly,respectively.Pseudostems increased by 13.68—49.30 times and1.27—1.54 times significantly.The upper leaves significantly increased by 16.33—26.86 times and 22.84—33.28 times,the middle leaves significantly increased by 9.50—26.45 times and 11.33—27.15 times,and the lower leaves significantly increased by 3.26—17.28 times and 4.35—17.38 times.The pseudostem/root,middle leaves/root and lower leaves/root increased with the increase of selenium supply concentration on the 3rd and 6th days,while the upper leaves/root decreased with the increase of selenium supply concentration.The selenium absorption rate of excised roots significantly increased with the increase of selenium supply concentration,and T_(1)—T_(3) significantly increased by 2.29—9.43 times compared with CK.With the increase of selenium supply concentration,the activities of SOD,POD,CAT and APX and the concentrati

关 键 词：蒜黄 硒 生理特性 抗氧化酶 抗氧化物质 营养品质 营养液 

分 类 号：S633.4[农业科学—蔬菜学]