芝麻素和芝麻林素在芝麻种子萌发阶段变化规律的研究

为了明确芝麻种子发芽过程中芝麻素、芝麻林素、水分和干物质量的变化规律，以2个芝麻种质KUUS709和YZH11为材料，研究芝麻种子在21℃发芽条件下芝麻素、芝麻林素、水分和干物质量的变化规律。结果表明，在芝麻种子发芽前期、中期和后期，芝麻素含量和芝麻林素含量呈现出“慢—快”的降解规律，芝麻素和芝麻林素含量变化的转折点在萌发36 h和48 h；水分含量和干物质量呈“S”型曲线，符合“慢—快—慢”的增长规律，其中水分变化的转折点是在萌发24 h和84 h，干物质积累量变化的转折点在萌发36 h和96 h。在芝麻种子发芽过程中，水分与干物质量呈显著正相关，芝麻素含量与芝麻林素含量呈显著正相关；水分、干物质量与芝麻素含量、芝麻林素含量呈显著负相关。本研究将为进一步探讨芝麻素和芝麻林素在种子发芽过程的生理机制奠定基础。

Study on Degradation Process of Sesamin, Sesamolin in Sesame Seeds Germination

Two sesame breeding lines, KUUS709 and YZH11, were used to study the degradation of sesamin, sesamolin, water content and dry matter during seed germinating process at 21℃. The results showed that sesamin content and sesamolin content continuously decreased with seed germinating process, and showed slow-fast rate and changes occurred at 36 hours and 48 hours separately. Water content and dry matter accumulation continuously increased with seed germinating process, and showed a “S” curve at a slow-fast-slow rate at early, mid and late germinating process and changes occurred at 24 hours and 84 hours for water content, 36 hours and 96 hours for dry matter. There were significant positive correlations between water content and dry matter, sesamin content and sesamolin content in seed germinating process from 1 hour to 108 hours. Water content, dry matter had significant negative correlations with sesamin content, sesamolin content in germinating stages. These results provide a theoretical basis for the role of sesamin content and sesamolin content in the study of physiological mechanism of the germination process.