冬春季节气温变化与樟树叶片可溶性蛋白质含量的关联分析

On the Seasonal Variation of Soluble Protein Content in the Leaves of Cinnamomum camphorain Winter and Spring

为探讨在冬春季节自然温度变化下樟树的生理反应,以20年生樟树树冠中下方朝南方向当年生侧枝为试验材料,研究了同一枝条中部和顶端叶片在冬春季节可溶性蛋白质含量的变化.结果表明,在冬春季节自然温度从-2-5℃及16℃的变化过程中,枝条中部叶片的可溶性蛋白质含量在21.4-253.6μg/g之间波动,枝条顶端叶片的可溶性蛋白质含量则在9.2-161.3μg/g间变化.气温由4℃陡降至-2℃,枝条中部叶片的可溶性蛋白质含量迅速上升160.3μg/g,而顶端叶片的可溶性蛋白质含量仅上升0.9μg/g.不同部位叶片可溶性蛋白质含量随温度变化呈现出稍有下降,后迅速升高,巨幅下降后又缓慢而平稳升高的趋势,可为樟树的保暖等冬春季节管理提供参考.

In order to explore the physiological reaction of Cinnamomum camphora in winter and spring,this paper took the garden plant Cinnamomum camphora as the experimental material to study the content changes of soluble protein of leaves in different positions of the same branches under different natural temperatures in winter and spring.The results showed that the soluble protein contents decreased slightly at first but then increased dramatically and,after a subsequent huge decline,increased slowly and steadily again;their highest value reached at the coldness of the late spring;different parts of the same branch had different responses to the changes of environment temperature,and the reaction of the central part of the shoot was more intense,and the change of its content of soluble protein was more remarkable.