盐胁迫对枸杞果实糖代谢及相关酶的影响

Sugars and Sucrose-Metabolizing Enzymes in Fruits of Lycium barbarum under Salt Stress

在枸杞结果早期进行不同浓度的NaCl胁迫处理 ,研究盐胁迫期间枸杞果实糖类物质含量变化及其相关酶活性的变化 ,结果表明 :随着NaCl浓度的增加多糖含量呈上升趋势 ;0 3% ,0 6 %的NaCl处理可以促进蔗糖的合成 ,而 0 9%的NaCl降低了蔗糖的合成 .NaCl处理使枸杞果实中可溶性糖含量均表现为下降趋势且处理间无显著差异 ;还原糖含量随NaCl浓度升高呈现下降的趋势 ;枸杞果实中中性转化酶活性明显下降 (P <0 0 5 ) ;0 3%的NaCl对酸性转化酶活性影响不大 ,而 0 6 % ,0 9%的NaCl显著降低了酸性转化酶活性 ;0 3%的NaCl增加了蔗糖磷酸合成酶活性 ,0 6 %的NaCl不影响其活性 ,而 0 9%的NaCl则降低了蔗糖磷酸合成酶的活性 ;0 3%的NaCl处理不影响蔗糖合成酶的活性 ,0 6 % ,0 9%的NaCl使蔗糖合成酶活性先降后升 .

Different concentration of salt treatments are carried out on Lycium barbarum in earlier period of fruit, in order to compare the difference of sugar concentration as well as relative activity of enzymes fruits.The results show that the concentrations of several kinds of sugars have been changed during the salt stress period, the concentration of polysaccharomyces increases along with increase of concentration of NaCl; Both 0.3% and 0.6% NaCl can improve the production of sucrose, but 0.9% NaCl reduces its production.No matter which concentration of NaCl is supplemented, the solubility sugar in the seeds of Lycium barbarum exhibits trend to decrease, and there is no different among these groups.The concentration of inducing sugar intend to decreases as the concentration of NaCl increases.The concentration of NaCl in the seeds decreases significantly as the concentration of sodium chloride increases (P<0.05); Only 0.6% and 0.9% NaCl can significantly reduce the activity of AI; 0.3% NaCl activates SPS, 0.6% NaCl shows little influence on it, while 0.9% NaCl reduces its activity.The activity of SS can be infected either to decrease in 0.6% NaCl or to increase in 0.9% NaCl group.