比较分析了蔗糖、果糖、葡萄糖、白糖和麦芽糖5种碳源以及不同蔗糖浓度对油茶愈伤组织诱导的影响.结果表明:以蔗糖为碳源,诱导率可达100％,以白糖为碳源,诱导率可达93.3％,两者无显著差异；蔗糖浓度为30 mg/L,诱导率可达100％,蔗糖浓度为20 mg/L,诱导率可达83.2％,两者无显著差异.在油茶愈伤组织诱导过程中,为降低成本,可以白糖做为碳源,替代分析纯蔗糖,若须使用蔗糖为碳源,浓度应为20～30 mg/L.%The effects on induction of callus were studied with five different variety of carbon sources ( sucrose, fructose, glucose, white sugar and maltose) and dirrerent concentration of sucrose. The results showed that the induction rate reached 100 % when sucrose was taken as carbon source,and the induction rate was 93.3 % when white sugar was taken as carbon source, and there was no significant differences between them. Induction rate could amount to 100 % when concentration of sucrose was 30 mg/L,and induction rate could amount to 83.2 % when concentration of sucrose was 30 mg/L,and there was no significant differences between them. In order to reduce the production cost, white sugar could be used to take the place of sucrose.and if required to use sucrose as carbon sources, concentration should be 20 -30 mg/L
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