可溶性糖和可溶性蛋白质含量的影响Effectof-河南农业科学.PDF

DOI :10.15933/j.cnki .1004 -3268.2004.06.010 2004 年第6 、 王　芳,刘　鹏,朱靖文 (, 321004) :采用水培试验方法, 研究了不同镁营养水平下(0.00, 0.01, 0.10, 1.00, 10.00, 100.00 mg/L),2 个大豆品种(浙春2 号和浙春3 号)在2 个生育时 (五叶 和盛花 )叶片内游离脯 氨酸、可溶性糖和可溶性蛋白质含量的变化。结果表明:在缺镁胁迫下,大豆叶片的脯氨酸含 量显著增加,可溶性糖含量急剧下降,可溶性蛋白质含量也有所下降;施镁则有利于提高大豆 叶片可溶性糖和蛋白质含量, 而脯氨酸含量则明显下降,其中适量的镁(10.00 mg/L)对其改 变效果最为明显。 :大豆;镁;脯氨酸;可溶性糖;可溶性蛋白质 :S565.1　　:A 　　:1004-3268(2004)06-0035-04 Effect of Magnesium (Mg)on Contents of Free Proline, Soluble Sugar an Protein in Soybean Leaves WANG Fang,LIU Peng,ZHU Jing-w en (College of Chemistry an Life Science, Zhejiang Normal University,Jinhua 321004, China) Abstract:Stu ies with w ater culturing,un er ifferent supplementation of Magnesium (Mg )con- centration at tw o evelopmental stages in tw o pot-grow n soybean varieties show that the soybean plants un er low Mg exhibite an obvious increase of free praline an a ecrease of soluble sugar an protein in leaves.Application of Mg raise the contents of soluble sugar an protein in soybean leaves,but ecrease the free praline content.The effect of mi le concentration (10.00 mg/L) Mg was most significant among various concentration Mg. Key words:Soybean;Magnesium (Mg );Proline;Soluble sugar;Soluble protein 　　 、,, ,、、、 , 、 , [ 1～7] [8] 。、 , [5] 、, , 。、 3+ + 2+ [9] Al 、H 、Ca , 。 ,, , 2 , , , ,,, 、, :2003-07-29 :(2