烟草种子萌发过程中总糖及还原糖动态变化研究

 以烤烟品种K326和白肋烟品种TN86种子为实验材料,从种子吸水前0 h和吸水后的2 h,6 h,12 h,18 h,24 h,30 h,36 h,42 h,48 h,60 h,72 h,84 h,96 h,168 h和336 h分16个时期分析了烟草种子萌发时碳水化合物的动态变化。结果表明:种子萌发至168 h时,种子内可溶性总糖和还原糖含量达最大值。此时,烤烟K326和白肋烟TN86种子,可溶性总糖分别是干种子的2.07倍和1.28倍,还原糖含量分别是干种子的15.27倍和10.61倍。随后可溶性总糖和还原糖含量均开始下降,至萌发结束时（336 h）二者均降至最低。

Studies on Dynamic Changes of Soluble Total Sugar and Reducing Sugar in Tobacco Seed Germination

The seeds of flue-cured tobacco variety K326 and Burley tobacco variety TN86 were used as the experimental materials. The carbohydrate dynamic changes were analysized at 16 time points during the process of seed germination (including 0 h, 2 h, 6 h, 12 h, 18 h, 24 h, 30 h, 36 h, 42 h, 48 h, 60 h, 72 h, 84 h, 96 h, 168 h and 336 h after seeds absorbing water). The results showed that seed's soluble total sugar 4 reducing sugar reached the maximum value at 168 hours after seed germination. The values of soluble total sugar in seeds of K326 and TN86 were 2.07 times and 1.28 times of those in dry seeds respectively, while the values of reducing sugar were 15.27 times and 10.61 times of those in dry seeds respectively. After that time point the contents of both soluble total sugar and reducing sugar started to decline and reached the lowest point at the end of germination (336h).