烟草种子萌发期间淀粉酶活性与可溶性总糖的相关性研究

Relativity Between Dynamic Change of Total Soluble Sugar and Amylase Activity during Germination of Tobacco Seeds

对烤烟K 326和白肋烟TN 86种子,分时期研究了种子萌发时碳水化合物及淀粉酶活性的动态变化。结果表明:种子萌发至168 h时,种子内可溶性总糖和淀粉酶活性均达最大值,至萌发结束时(336 h)均降至最低。

During the germination, the dynamic changes of carbohydrates and amylase activity of the seeds of flue-cured tobacco K 326 and burley TN 86 ,were analyzed at different stages. The results showed that the maximum value of carbohydrates and amylase activities was observed at the 168 th hour so did the contents of the soluble total sugar and amylase activity in tobacco seeds. Subsequently, the contents of the soluble total sugar and amylase activity began to decline, the minimum value was observed at the end of germination （336 h）.