烤烟种子成熟过程中三种酶的动态及其作用

Three Enzymes Dynamics and Functions During the Seed Maturing of Flue-Sured Tobacco

研究了烤烟种子在成熟过程中硝酸还原酶（NR）、多酚氧化酶（PPO）、过氧化物酶（POD）同工酶活性的变化．结果表明：NR、PPO、POD参与了烤烟种子的成熟过程，并调控有关代谢与生化反应．不同品种与成熟时期，各种酶活性变化有差异，但总的变化趋势则基本一致．NR活性以红花大金元最高，K326次之，G－28最低.PPO活性揭熟期前K326高，G－28次之，以红花大金元活性最低POD同工酶谱带以红花大金元消减速率最快，但各品种都随种子成熟而谱带减少，最后趋于消失.

This article is about a study on the activity changes of NR(nitrate redutase)PPO (poyphenoe ox-idase)and POD(peroxidase) imenzyme during the seed maturing of flue-cured tobacco. The results showed that NR, PPO, POD, engaged met in the seed rippening of flue-cured tobacco and they regutated the reated metablsism and biochemical reactions. klthough there were different maturing stages, the genereal changing tendencies were basically in consistent with the highest NR activity beloged to Gold Mammotyh, next K326 the lowest went to G - 28; before brown maturing stage K326 had the highest PPO activity. Gold Mammoth had the fast PPO activity. Gold Mammoth had the fastest reduction rate of POD iaxnzymeband, but as the seed getting mature, the band getting less and nearly disapeard at the end in all three vari-eties.