| 低温胁迫对耧斗菜脯氨酸和可溶性蛋白含量的影响 |
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| 引用本文： | 陈菲. 低温胁迫对耧斗菜脯氨酸和可溶性蛋白含量的影响[J]. 北方园艺, 2011, 0(5): 29-31 |
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| 作者姓名： | 陈菲 |
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| 作者单位： | 黑龙江省科学院自然与生态研究所,黑龙江哈尔滨,150040 |
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| 摘 要： | 以加拿大引进的耧斗菜为试材,研究低温胁迫对耧斗菜根系脯氨酸含量和可溶性蛋白含量变化的影响。结果表明:低温胁迫下5种耧斗菜脯氨酸和可溶性蛋白的含量明显增加,因品种不同而含量各有差异,且差异显著;不同品种耧斗菜的抗寒性存在差异,抗寒性强的品种,具有更高的脯氨酸和可溶性蛋白含量,反之亦然。
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| 关 键 词： | 耧斗菜 低温胁迫 脯氨酸 可溶性蛋白 |
Influence on Cold Resistance on the Contents of the Dissociative Praline and the Dissoluble Albumen of Aquilegia vulgaris |
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| CHEN Fei. Influence on Cold Resistance on the Contents of the Dissociative Praline and the Dissoluble Albumen of Aquilegia vulgaris[J]. Northern Horticulture, 2011, 0(5): 29-31 |
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| Authors: | CHEN Fei |
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| Affiliation: | CHEN Fei(Institute of Natural Resources and Ecology,Heilongjiang Acadeny of Sciences,Harbin,Heilongjiang 150040) |
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| Abstract: | Taking the five species of Aquilegia vulgaris introduced from Canada as test materials,studied the influence on cold resistance on the contents of the dissociative praline and the dissoluble albumen of Aquilegia vulgaris.The results showed that with the increase of the degree,the contents of dissociative praline,dissoluble albumen in Aquilegia vulgaris roots both obviously changed.The result indicated that there were significant differences between the five species in cold resistance. |
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| Keywords: | Aquilegia vulgaris cold resistance dissociative praline dissoluble albumen |
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