盐胁迫对苜蓿同工酶活性和可溶性糖的影响

试验以NaCl为胁迫因子,设置0;、0.3;、0.5;和0.7;四个盐浓度梯度,研究不同盐胁迫对苜蓿体内SOD、POD、CAT和可溶性糖含量的影响.试验表明,随着盐浓度的增加.苜蓿的酶活性和可溶性糖均产生明显的变化,尤其是在NaCl浓度达到0.7;时.变化最为明显.总体来看,酶活性和可溶性糖含量都随盐浓度的增加而呈现增加趋势,其中可溶性糖变化最为明显.试验也表明,盐胁迫下,苜蓿通过维持较高水平的SOD、POD、CAT活性和可溶性糖的含量等一系列的保护机制来减轻伤害,适应环境.

Effects of Salt Stress on Enzyme Aactivity and Soluble Sugar Content of Alfalfa

The main purpose of the study was to investigate the effects of salt stress on enzyme activity andsoluble sugar content of alfalfa,using NaCl offour concentrations 0%,0.3%,0.5% and 0.7%.The soluble sugarcontent has a great change under 0.7%NaCl stress.In short,the enzyme activity and soluble sugar contentincreased with increasing of salt concentration,in particular soluble sugar.The result showed that alfalfa was adaptedfor salt stress and reduced injury through a series of protection mechanism,including higher content of SOD,POD,CAT and soluble sugar content.