摘要
为了使玉米花粉的营养成份能够更好地被吸收利用，花粉的破壁方法至关重要。本项实验通过对3种破壁方法的筛选，其结果表明：蒜汁酶降解法对玉米花粉的破壁率为：93．8％；黑曲霉发酵法为：81．6％；直接发酵法为：62．1％。
For pollen grain nutrition of maize are assimilated and utilized well, the methods of rupturing pollen wall are very important The authors studied three methods of rupturing pollen wall. The rseults showed that the percentage of rupturing pollen wall in different methods is different, the percentages of rupturing pollen wall with mashed garlic ferment, black mouId and direct fermentation are 93. 8 %, 81. 6% and 62. 1 %, respectively.
基金
国家自然科学基金
