核农学报2012，Vol.26Issue(8)：1209-1214,6.
甜菜当年抽薹过程中脂肪酸和蛋白质水解氨基酸组分的变化
CHANGES OF FATTY ACID AND AMINO ACID COMPONENTS DURING THE FIRST YEAR BOLTING OF SUGAR BEET(Beet vulgaris.L.)
摘要
Abstract
In this study,GA3 treatment and temperature-light treatment were conducted to sugar beet varieties to explore changes of fatty acid components and protein hydrolysis amino acid components between induled the first year bolting and the first year bolting varieties.Results showed that,both of the induced first year bolting varieties and the first year bolting varieties in the process of bolting,saturated fatty acid(palmitic acid and stearic acid) were improved rapidly while unsaturated fatty acid(oil acid,linoleic acid and flaxic acid) reduced.The changes of saturated fatty and unsaturated fatty acid were determined by palmitic acid and flaxic acid,respectively.The contents of protein and all amino acids went up during the bolting process.The variations of Glu,Gly,Ala,Met,Asp,Ser,Thr,Lys and Lue followed the similar rule of increasing from before bolting to bolting,declining rapidly after bolting,and was very similar to no bolting,which indicated that bolting may be related to variations of these amino acids.关键词
甜菜/抽薹/脂肪酸/氨基酸/蛋白质Key words
sugar beet/bolting/fatty acid/amino acid/protein分类
农业科技引用本文复制引用
谷维,李彩凤,马凤鸣,王玉波..甜菜当年抽薹过程中脂肪酸和蛋白质水解氨基酸组分的变化[J].核农学报,2012,26(8):1209-1214,6.基金项目
国家自然基金 （）
