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干旱胁迫条件下胡枝子渗透物质的变化
引用本文:杜金友,胡冬南,李伟,刘艳芳,杨晴,陈晓阳.干旱胁迫条件下胡枝子渗透物质的变化[J].福建林学院学报,2006,26(4):349-352.
作者姓名:杜金友  胡冬南  李伟  刘艳芳  杨晴  陈晓阳
作者单位:1. 河北科技师范学院生命科学系,河北,昌黎,066600
2. 北京林业大学林木、花卉遗传育种与基因工程实验室,北京,100083
基金项目:国家高技术研究发展计划(863计划),河北省教育厅科研项目
摘    要:以胡枝子属中的6个种为材料,研究了干旱胁迫条件下脯氨酸、可溶性糖、可溶性蛋白及热稳定蛋白的变化.结果表明,干旱胁迫对胡枝子脯氨酸含量变化有较大的影响.在土壤相对含水量从75%-80%下降到55%-60%时可溶性糖的含量增加较少,而当土壤相对含水量下降到35%-40%时则迅速增加.随着土壤相对含水量的下降,各个种可溶性蛋白含量均呈逐渐下降趋势.热稳定蛋白含量在土壤相对含水量从75%-80%下降到55%-60%时增加,而当土壤相对含水量下降到35%-40%时则迅速减少.研究结果认为在脯氨酸、热稳定蛋白与可溶性糖之间可能存在着互为补偿的作用.

关 键 词:胡枝子  干旱胁迫  脯氨酸  可溶性糖  可溶性蛋白  热稳定蛋白
文章编号:1001-389X(2006)04-0349-04
收稿时间:2006-03-20
修稿时间:2006-06-15

Change of osmolytes in Lespedeza under drought stress
DU Jin-you,HU Dong-nan,LI Wei,LIU Yan-fang,YANG Qing,CHEN Xiao-yang.Change of osmolytes in Lespedeza under drought stress[J].Journal of Fujian College of Forestry,2006,26(4):349-352.
Authors:DU Jin-you  HU Dong-nan  LI Wei  LIU Yan-fang  YANG Qing  CHEN Xiao-yang
Institution:1. Department of Life Science, Hebei Normal University of Science and Technology, Changli 066600, China; 2. Kay Laboratory of Genetic Improvement for Trees and Ornamental Plants, Beijing Forestry University, Beijing 100083, China
Abstract:Six species of Lespedeza were studied under drought stress.Five ideas were inferred from the results:(1)Free proline was badly affected under drought stress in Lespedeza,and this influence was different from the each species of Lespedeza.(2)The accumulation of soluble sugar increased a little while soil moisture content declined from 75%-80% to 55%-60%,but increased rapidly while soil moisture content declined from 55%-60% to 35%-40%.(3)The content of soluble protein droped gradually(under) drought stress.(4)The content of heat stable protein increased while soil moisture content declined from 75%-80% to 55%-60%,but droped rapidly while soil moisture content declined from 55%-60% to 35%-40%.(5)The accumulation of free proline,heat stable protein were related to the accumulation of soluble sugar.
Keywords:Lespedeza  drought stress  proline  soluble sugar  soluble protein  heat stable protein
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