大麦发芽过程中外观形态分形维数的变化特性

The Changes of Barley Shape Fractal Dimension during Barley Germination Process

大麦的发芽过程是高度复杂的生理过程,其内部和外观变化具有很强的自相似性,可以用分形维数描述大麦发芽过程的结构和生理变化。分别用自来水、1%和2%NaCl溶液浸泡培养大麦,每24 h取样检测大麦内部成分含量,对大麦进行拍照,图片处理后用分形软件测定其分形维数。结果显示大麦发芽期间大麦胚部的分形维数变化不大,而大麦胚乳部分和大麦边缘的分形维数有趋于集中的趋势,并呈现均匀化。在自来水培养条件下,这种变化最明显,随着盐浓度的增加,大麦边缘分形维数变化趋于不明显。在2%NaCl溶液培养条件下,大麦分形维数基本不会呈现均匀化的变化。麦芽中还原糖和α-氨基酸含量变化趋势与大麦图像的分形维数呈现正相关性,而β-葡聚糖含量变化与大麦图像的分形维数呈负相关性。

The barley germination is highly complex physiological process, the internal and appearance changes of barley were highly self-similarity, according to the fractal theory point of view, the structural and physiological changes of barley germination could be described by fractal dimension. The barley was cultivated under the tap water, 1% and 2% NaCl solution respectively. The samples was tested every 24h and barley was taken pictures by AlphaInnotech equipment and mended with photoshop, then its fractal dimension was calculated by fractal software. It was found in this study that during the barley germination the fractal dimension of the embryo was stable, while the fractal dimension of endosperm and edge was tended to focus on the trend, and the fractal dimension was uniform. Under tap water conditions, the change was most obvious, while with the NaCI concentration increased, this change was not obvious, in the 2 % NaCl culture conditions, the barley fractal dimension not present basic uniform. The relativity between the changes of reducing sugar and α-amino acid content in malt and fractal dimension was positive, while the relativity between β-glucan content and barley fractal dimension was negatively.