黄瓜种子萌发中淀粉酶、脂肪酶和过氧化物酶活性变化

Changes of Enzymatic Activities of Amylase, Lipase and Peroxidase in Cucumber Seed During Germination

为探明酶在黄瓜种子萌发中的作用,以2个黄瓜高代自交系华北型M6和华南型M87为试材,分别采用3,5-二硝基水杨酸法、碱式滴定法及愈创木酚法测定淀粉酶、脂肪酶和过氧化物酶的活性。结果表明:种子发芽过程中2个黄瓜品种总淀粉酶活性变化趋势相似,在萌发初期逐渐升高,末期降低,说明淀粉水解是种子萌发所需主要物质和能量的来源;脂肪酶活性变化趋势一致,在萌发初期活性均较低,中期显著上升,后期下降,催化脂肪分解成供给种子萌发的碳水化合物;过氧化物酶活性变化均呈上升趋势,与种子萌发密切相关。M6和M87的种子萌发与α-淀粉酶活性相关极显著(r=0.949,r=0.989),与过氧化物酶活性相关极显著(r=0.952,r=0.954)。脂肪酶活性与M87种子的萌发有显著关系(r=0.896),与M6种子的萌发相关性不显著,其活性对种子萌发的影响作用因品种不同而存在差异。

To research the effect of enzymes and provide reference for physiological indices during seed germination of cucumber,two inbred lines M6 and M87 were used to investigate the changes of enzymes activities through 3,5-2nitro salicylic acid method, Alkali titration type and Guaiacol method. During the seed germination of two varieties, changes of total amylase activities were similar, which showed a trend of rapid rise in the early germination, and decrease after 24h. The changes of lipase activities were consistent, and reached the maximum at 48h of M6 and 60h of M87. The changes of peroxidase activity were similar during seed germination which showed increase trend. The correlation coefficient of the germination of M6 and M87 with α-amylase reached 0.949 and 0.989 respectively, and reached 0.952 and 0.954 respectively with peroxidase activity. The lipase activities were correlated with the germination of M87 with the correlation coefficient of 0.896, and was not significantly associated with the germination of M6, whose activities on seed germination have interspecific differences due to different varieties.