温光诱导芥菜和甘蓝抽薹的生化变化研究

Study on Physiological and Biochemical Changes During Startup Bolting of Mustard and Cabbage Induced by Temperature and Photoperiod

在芥菜“GN”和甘蓝“ZQ”抽薹启动初期0～6d内，每天测定可溶性蛋白质、可溶性糖、游离氨基酸、抗坏血酸（Vc）含量，淀粉合成酶、过氧化物酶（POD）、过氧化氢酶（CAT）、超氧化物歧化酶（SOD）活性，研究抽薹启动期的生化代谢机理．因子分析表明：芥菜和甘蓝在抽薹启动期有2个物质代谢跃变，即第2～3d和第4～5d．相关分析表明：可溶性蛋白质和Vc、POD与游离氨基酸呈负相关；淀粉合成酶与CAT、POD和可溶性糖，可溶性蛋白质与游离氨基酸，淀粉合成酶与游离氨基酸呈正相关．主成分分析表明：8项指标分成3个主成分，第一主成分上有可溶性蛋白质、可溶性糖、游离氨基酸、POD、抗坏血酸，这5项指标与启动芥菜和甘蓝抽薹的关系密切；第二主成分上有CAT、淀粉合成酶，这2项指标与抵抗逆境的关系密切；第三主成分上有SOD，与抗衰老的关系密切．

In order to study the physiological and biochemical mechanisms of startup bolting of mustard variety ＂GN＂ and cabbage variety ＂ZQ＂, during the initial stage of bolting （re-cultivation 0-6 days） eight indexes （soluble protein, soluble sugar, free amino acid, starch synthesis enzyme, Vc, POD, SOD and CAT） were measured every day. Factor analysis showed two substance-metabolizing leap-periods, i. e. 2- 3 days and 4-5 days after alternation low temperature treatment, in mustard and cabbage. Correlation analysis showed a negative relationship between soluble protein and Vc and between POD and free amino acid, and a positive relationship between starch synthesis enzyme and CAT, between POD and soluble sugar, between soluble sugar and free amino acid, and between starch synthesis enzyme and free amino acid. Principal component analysis divided the eight indexes into three groups of principal components. The first group involved five indexes： soluble protein, soluble sugar, free amino acid, POD and Vc, which were probably in close relation to startup bolting of mustard and cabbage. Two indexes （CAT and starch synthesis enzyme） in the second group were probably in close relation to adversity resistance. One index （SOD） in the third group was probably in close relation to senescence resistance.