盐碱胁迫下芝麻种子萌发过程中营养物质的动态变化规律

摘要

To investigate the dynamic change regularity of nutritional components during the seed development of sesame under saline and alkaline stress, the sesame cultivar Yuzhi 11 was used as experimental material. The laboratory experiment was performed to explore the effects of saline and alkaline stress(1,2,3 g/L NaCl and NaHCO3 ) in different durations(24,48,60,72,84 h) at 23 ℃ on germination rate,root length,fresh weight,soluble sugar content,protein content,sesamin and sesamolin content. Results showed that with the increase of germinating rate the root length, fresh weight, soluble sugar content increased gradually,but protein,sesamin and sesamolin content decreased gradually under normal condition( distilled water treatment). Under saline and alkaline stress,the germinating rate was not influenced,but the increase of root length and fresh weight were delayed in different degree. Root length, fresh weight,soluble sugar content were lower than control group(distilled water treatment),but protein content,sesamin and sesamolin content were higher than control group under saline and alkaline stress. Correlation analysis showed that germination time was very significantly positively correlated with root length,fresh weight, soluble sugar content, but significantly negatively correlated with protein content, sesamin and sesamolin content. Saline and alkaline concentration was very significantly negatively correlated with root length,fresh weight,soluble sugar content,but significantly positively correlated with protein content,sesamin and sesamolin content.%为明确盐碱胁迫下芝麻种子萌发过程中营养物质的动态消减规律,以芝麻栽培品种豫芝11号为试验材料,在23℃条件下分别用1、2、3 g/L的NaCl及NaHCO3在芝麻种子萌发过程中进行盐碱胁迫处理,于萌发24、48、60、72、84 h分别测定发芽种子的根长、鲜质量以及可溶性糖、蛋白质、芝麻素和芝麻林素含量.结果表明,随着发芽时间的延长,发芽种子根长、鲜质量、可溶性糖含量呈逐渐增加的趋势,蛋白质、芝麻素、芝麻林素含量呈逐渐减少的趋势.3种质量浓度NaCl和NaH-CO3处理对芝麻种子的萌发率没有明显影响,但不同程度地延迟了发芽芝麻种子的根长生长和鲜质量增加;经过1、2、3 g/L NaCl和NaHCO3胁迫的发芽种子蛋白质、芝麻素、芝麻林素含量比对照(蒸馏水处理)增加;根长、鲜质量、可溶性糖含量比对照降低.相关分析表明:萌发时间与发芽种子根长、鲜质量、可溶性糖含量呈极显著正相关,与芝麻素、芝麻林素、蛋白质含量呈极显著负相关;盐碱质量浓度与发芽种子根长、鲜质量、可溶性糖含量呈极显著负相关,与芝麻素、芝麻林素、蛋白质含量呈极显著正相关.