盐胁迫对枸杞叶片糖代谢及相关酶活性的影响研究

试验研究盐胁迫对枸杞叶片糖代谢及相关酶活性的影响结果表明,随NaCl浓度升高和处理时间的延长,枸杞叶片多糖和可溶性糖含量显著增加(P<0.05),蔗糖含量呈上升趋势,而淀粉含量显著下降(P<0.05),还原糖含量呈下降趋势。随NaCl浓度的增加,枸杞叶片中中性转化酶活性显著降低(P<0.05);3g/kg、6g/kg NaCl处理对酸性转化酶活性影响较小,3g/kg NaCl处理降低蔗糖合成酶而对蔗糖磷酸合成酶活性基本无影响;6g/kg NaCl处理蔗糖合成酶活性随时间先降后升,而对蔗糖磷酸合成酶活性影响较小;但9g/kg NaCl处理显著降低酸性转化酶、蔗糖磷酸合成酶活性(P<0.05)。

Sugars and sucrose-metabolizing enzymes in leaves of Lycium barbarum L. under salt stress

The effects of sugars and sucrose-metabolizing enzymes in leaves of Lycium barbarum L.were studied.The results show that the concentration of polysaccharomyces and solubility sugar in the leaf of Lycium barbarum L.increase as the concentration of sodium chloride increases and as the salt intimidate time prolongs(P<0.05),and the concentration of cane sugar tends to increase,whereas the starch decreases significantly(P<0.05),the reducing sugar keeps a trend to decrease.Along with the increases of concentration of sodium chloride,the activity of neutral invertase(NI) decreases significantly;either 3g/ kg or 6g/ kg NaCl treatment has a little influence to the activity of acid invertase(AI);3g/ kg NaCl decreases the enzyme activity of sucrose synthetase(SS),but has no effect on the activity of sucrose phosphate synthase(SPS).The activity of SS decreases first,and then increases,while SPS shows a little change when 6g/ kg NaCl is added.9g/ kg NaCl can reduce the activity of both AI and SPS significantly(P<0.05).