沈阳农业大学学报Issue(1)：83-86,4.DOI:10.3969/j.issn.1000-1700.2014.01.018
黄瓜种子萌发中淀粉酶、脂肪酶和过氧化物酶活性变化
Changes of Enzymatic Activities of Amylase, Lipase and Peroxidase in Cucumber Seed During Germination
摘要
Abstract
To research the effect of enzymes and provide reference for physiological indices during seed germination of cucumber,two inbred lines M6 and M87 were used to investigate the changes of enzymes activities through 3,5-2nitro salicylic acid method, Alkali titration type and Guaiacol method. During the seed germination of two varieties, changes of total amylase activities were similar, which showed a trend of rapid rise in the early germination, and decrease after 24h. The changes of lipase activities were consistent, and reached the maximum at 48h of M6 and 60h of M87. The changes of peroxidase activity were similar during seed germination which showed increase trend. The correlation coefficient of the germination of M6 and M87 with α-amylase reached 0.949 and 0.989 respectively, and reached 0.952 and 0.954 respectively with peroxidase activity. The lipase activities were correlated with the germination of M87 with the correlation coefficient of 0.896, and was not significantly associated with the germination of M6, whose activities on seed germination have interspecific differences due to different varieties.关键词
黄瓜/种子/萌发/酶活性/淀粉酶/脂肪酶/过氧化物酶Key words
cucumber/seed/germination/enzymatic activity/amylase/lipase/peroxidase分类
农业科技引用本文复制引用
张蕙心,司龙亭,唐慧珣..黄瓜种子萌发中淀粉酶、脂肪酶和过氧化物酶活性变化[J].沈阳农业大学学报,2014,(1):83-86,4.基金项目
辽宁省教育厅重点实验室基金项目 （）
