北细辛种子萌发过程中蛋白质、多糖及酶活性的变化

Dynamic Changes of Proteins and Polysaccharides and Activities of Enzymes in Asarum heterotropoides Fr.Schmidt var.mandshuricum(Maxim.) Kitag.During Germination

以北细辛种子为材料,通过测定种子不同萌发时期可溶性蛋白质、可溶性糖含量、超氧化物歧化酶(SOD)及过氧化物酶(POD)活性的变化情况,研究了北细辛种子在不同温度处理下,种子发育过程中物质的积累模式及相关酶活性的变化,以了解温度对种子组分的调节机理。结果表明:温度对种子萌发进程起到重要的影响。北细辛种子萌发过程中可溶性糖含量从第3周起迅速升高,之后缓慢下降;可溶性蛋白质含量总体呈上升趋势;超氧化物歧化酶(SOD)、过氧化物酶(POD)活性整体都表现出上升趋势。

Asarum heterotropoides Fr.Schmidt var.mandshuricum（Maxim.）Kitag.seeds were used as materials,the soluble protein content and the soluble sugar content in the bud of radish was determinated,the activities of SOD,POD in the different seed germination periods was measured,the changes of the component in physiological indexes of the seed germination was discussed,so as to understand the modulation mechanism of temperature on seed germination.The results showed that,the change of the temperature had an important influence on the seed germination periods.With the seed germination,the content of soluble sugar from the third week increased quickly,and then decreased;soluble protein overall showed an increasing tendency as a whole;the activities of SOD,POD increased gradually.