| 胡克玲，朱祝军.不同浓度吲哚乙酸对小白菜硫代葡萄糖苷的影响[J].干旱地区农业研究,2015,33(1):37~41 |
| 不同浓度吲哚乙酸对小白菜硫代葡萄糖苷的影响 |
| Effects of IAA with different concentrations on glucosinolate contents in pakchoi |
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| DOI：10.16302/j.cnki.1000-7601.2015.01.006 |
| 中文关键词: 硫苷 小白菜 生长 吲哚乙酸 |
| 英文关键词:glucosinolate pakchoi growth IAA |
| 基金项目:国家自然科学基金(30871718)；浙江农林大学科研发展基金资助（2008FR028）；安徽省高等教育振兴计划项目（2013zdjy057） |
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| 中文摘要: |
| 以不同浓度（0，2 mg·L-1，5 mg·L-1，10 mg·L-1，20 mg·L-1）吲哚乙酸（IAA）对小白菜进行处理，分析其对小白菜生长和硫代葡萄糖苷（硫苷）含量的影响。结果表明，随着IAA处理浓度的提高，显著增加了小白菜地上部的鲜重，但增幅有所降低。与对照相比，IAA处理浓度为5～20 mg·L-1时，显著诱导了总脂肪族硫苷、总吲哚族硫苷和总硫苷含量的提高，而IAA处理均显著提高了芳香族2-苯乙基硫苷的含量。对单个硫苷来说，在IAA处理浓度为5～20 mg·L-1时，5-甲基亚磺酰戊基硫苷和3-丁烯基硫苷含量得到显著提高；而4-戊烯基硫苷、吲哚-3-甲基硫苷和4-甲氧基吲哚-3-甲基硫苷在外源IAA处理下，呈现先增加后降低的趋势，其中4-戊烯基硫苷在较低IAA处理浓度下（2 mg·L-1）即显著高于对照；另外，1-甲氧基吲哚-3-甲基硫苷随着IAA处理浓度的增加呈现递增趋势。此外，随IAA处理浓度的增加，总脂肪族硫苷相对百分含量有增加的趋势，但总吲哚族硫苷相对百分含量呈递减趋势，而芳香族硫苷呈现先增加后降低的趋势。可见，对于7种硫苷来说，不同IAA处理浓度下有不同的响应，具有一定的浓度效应。 |
| 英文摘要: |
| The effects of IAA with different concentrations (0，2 mg·L-1，5 mg·L-1，10 mg·L-1，20 mg·L-1) on the growth and the glucosinolate contents were studied in pakchoi shoots. The results showed that more biomass of pakchoi could be achieved with the spray of exogenous IAA at higher concentration. Compared with control, the contents of aliphatic glucosinolate, indole glucosinolate, and the total glucosinolates were induced significantly by 5～20 mg·L-1 IAA, and those of aromatic glucosinolate/gluconasturtiin could be significantly increased with any IAA treatment. For individual glucosinolate, gluclyssin and gluconapin contents were significantly increased by 5～20 mg·L-1 IAA. Nevertheless, the contents of glucobrassicanapin, glucobrassicin and 4-methoxy-glucobrassicin became increased first and then decreased. Particularly, glucobrassicanapin content was significantly higher than the control even with 2 mg·L-1 IAA treatment. In addition, the contents of neoglucobrassicin and relative percentage of aliphatic glucosinolate tended to increase with the increase of exogenous IAA concentrations, whereas the relative percentage of indole glucosinolate showed a decreasing trend. Moreover, aromatic glucosinolate tended to become increased first and then decreased. It could be concluded that all seven kinds of glucosinolates in pakchoi exhibited different responses to different IAA treatments. |
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