【摘要】 以K326品种为材料,探索烤烟种子萌发活动中有关酶活性及相关物质的变化动态,结果表明:呼吸强度、淀粉酶与可溶性总糖和还原糖,蛋白酶与总游离氨基酸,脂肪酶与脂肪酸,以及过氧化物酶(POD)、多酚氧化酶(PPO)、可溶性蛋白质、脯氨酸(pro)、丙二醛(MDA)等的活性或含量都随种子萌发进程呈上升趋势,虽然其间有所起伏,但高峰期大都在第84~168 h之间,仅POD、总游离氨基酸与MDA含量在萌发中期才开始明显上升,直到萌发结束时达高峰期.淀粉酶、蛋白酶、脂肪酶活性与各自催化水解的产物含量相关性显著,粗脂肪含量随萌发进程而下降,与脂肪酸含量呈极显著负相关.萌发集中在46~68 h,发芽势96%,同步指数0.94.萌发动态符合Logistic生长曲线方程.更多还原

【Abstract】 Dynamic changes of dry matter and related enzymes activities during the seed germination of flue-cured tobacco were studied by using flue-cured tobacco K326 as experiment material.Results showed that the seeds of K326 bud almost between 47 and 72 h after planting,with the budding force being 96%,and the synchronization index being 0.94.The germination trend is in accordance with the Logistic growing curve.During the germination course of K326 seeds,the contents of total soluble sugar,reducing sugar total free amino acid,fatty acid,soluble protein,proline(pro) and malonaldehydic acid(MDA) increased,while the rate of respiratory and the activities of amylase,protease,lipase,peroxidase(POD),polyphenol oxide(PPO) was up-regulated The ascending trends,in despite of a little fluctuation,almost reach climaxes between 84~168h,except that the activities of POD and PPO or content of MDA appear increasing in the medium germination course and gain maximum amount at the end of this course.The activities of amylase,protease and lipase are observably positive correlated with the content of their end-products catalyzed or hydrolyzed by them,while the content of crude fat is remarkably negative corrected with the amount of fatty acid and decreasing with the germination progress.更多还原