外源有机酸对盐胁迫下荞麦幼苗抗氧化酶活性的影响

Effect of Exogenous Organic Acids on Antioxidant Enzyme Activity of Buckwheat Seedlings under Salt Stress

以盐敏感荞麦幼苗为试验材料,在盐胁迫下添加0.2、0.4、0.6、0.8、1.0mmol/L外源苹果酸和柠檬酸,探讨不同浓度苹果酸和柠檬酸对荞麦幼苗抗氧化酶活性的影响。结果表明,0.6mmol/L的苹果酸和0.8mmol/L的柠檬酸能显著增加盐胁迫下荞麦叶片抗氧化酶活性,0.8mmol/L的柠檬酸处理增幅最大,使荞麦叶片POD活性恢复至接近对照(空白)水平,SOD、CAT活性显著高于对照(100mmol/L NaCl胁迫)。外源苹果酸和柠檬酸处理的最适浓度分别为0.6mmol/L、0.8mmol/L。

The salt-sensitive buckwheat was used as the experimental material to explore the effects of different concentrations of malic acid and citric acid （0.2,0.4,0. 6,0.8 and 1.0 mmol/L） on the antioxidant enzyme activity of buckwheat seedlings under salt stress condition. The results showed that the treatments of 0.6 mmol/L malic acid and 0.8 mmol/L citric acid could signifi- cantly increase the antioxidant enzyme activity of buckwheat leaves under salt stress, especially for the citric acid treatment of 0.8 mmol/L which resumed the POD activity of leaves close to the control level and made the SOD and CAT activities significantly higher than the control. It indicated that the optimal treating concentration of exogenous malic acid and citric acid was 0.6 mmol/L and 0.8 mmol/L,respectively.