【摘要】 为了探讨大蒜植株生长过程中鳞茎可溶性糖组分及含量变化特征,以青海乐都紫皮大蒜、新疆紫皮大蒜、河南紫皮大蒜及河北白皮大蒜4个大蒜品种为材料,研究了萌芽期至成熟期大蒜植株鳞茎可溶性糖组分及含量。4个大蒜品种整个生育期鳞茎可溶性糖总糖含量均在成熟采收时达到峰值;可溶性糖的组分中均有果聚糖、蔗糖及果糖,仅乐都紫皮大蒜与新疆紫皮大蒜在萌芽后24~36 d时,含有少部分葡萄糖。全生育期鳞茎中果聚糖在可溶性糖总糖中的构成比均呈先下降后上升的变化趋势,且果聚糖所占比例明显高于蔗糖、葡萄糖及果糖。4个大蒜品种全生育期鳞茎果聚糖含量与可溶性糖总糖含量间均呈极显著正相关,其他可溶性糖组分含量与可溶性糖总糖含量间也存在相关性,但相关程度不同。4个大蒜品种生长过程中鳞茎可溶性糖总糖含量、可溶性糖组分及各组分的含量各有差异,且可溶性糖各组分含量与可溶性糖总糖含量间存在一定相关性,但全生育期鳞茎可溶性糖总糖含量、组分以及各组分含量变化是一个复杂的过程,不仅受外界条件影响的制约,也与自身的生长代谢状况有关。更多还原

【Abstract】 The total soluble sugar content and the soluble sugar component of bulbs of 4 garlic varieties,purple skin garlic of Qinghai,purple skin garlic of Xinjiang,purple skin garlic of Henan and white skin garlic of Hebei were determined from germination to maturity.Total soluble sugar content achieved the highest at maturity for all the four garlic varieties,and the component were fructan,sucrose as well as fructose.There was a small amount of glucose was detected in garlic varieties from Qinghai and Xinjiang 2426 d after germination.Although the proportion of the fructan in the soluble sugar components first declined then rose during the whole growth period,it was higher than those of sucrose,glucose and fructose.For four varieties of garlic,the fructan content and the total soluble sugar content in garlic bulbs was positively correlated during the whole growth period.The total sugar content,each component and its content varied in 4 garlic varieties,and there was some certain correlation between each component content of soluble sugar and total sugar content.In conclusion,the dynamical changes of the total sugar content,the components and the component content in the garlic bulbs is a complicated process,which is not only affected by external conditions,but is associated with its own metabolism.更多还原