植物生态学报 ›› 2013, Vol. 37 ›› Issue (8): 768-776.DOI: 10.3724/SP.J.1258.2013.00080
张佳蕾1,李向东1,*(),杨传婷1,高芳2,张凤1,王媛媛1,孙莲强1
收稿日期:
2013-03-01
接受日期:
2013-05-14
出版日期:
2013-03-01
发布日期:
2013-08-07
通讯作者:
李向东
基金资助:
ZHANG Jia-Lei1,LI Xiang-Dong1,*(),YANG Chuan-Ting1,GAO Fang2,ZHANG Feng1,WANG Yuan-Yuan1,SUN Lian-Qiang1
Received:
2013-03-01
Accepted:
2013-05-14
Online:
2013-03-01
Published:
2013-08-07
Contact:
LI Xiang-Dong
摘要:
在大田条件下研究了两种品质类型花生(Arachis hypogaea)品质形成的动态差异及其子叶细胞超微结构的差异。结果表明, 高蛋白品种‘XB023’的蛋白质含量在籽仁发育前期较高油品种‘鲁花9号’低, 后期显著高于‘鲁花9号’, 且成熟期籽仁8种必需氨基酸组分含量均高于‘鲁花9号’, 其中谷氨酸、赖氨酸和亮氨酸含量差异极显著; ‘XB023’脂肪含量在籽仁发育期一直低于‘鲁花9号’。‘XB023’各时期的籽仁可溶性糖含量和油酸/亚油酸(O/L)值均显著低于‘鲁花9号’。两品种在果针入土10天时子叶细胞即形成淀粉粒、脂体和蛋白体, 随后脂体、蛋白体的数量不断增加, 淀粉粒先增大后逐渐缩小解体。‘XB023’的脂体达到最大的时间早于‘鲁花9号’, 而‘鲁花9号’的脂体快速积累的时间比‘XB023’长。两品种蛋白体大小都在果针入土40天时达到最大值, ‘XB023’的蛋白体在籽仁发育后期数量增加较快。高蛋白品种较高的蛋白质含量由其子叶细胞中较大蛋白体的大小和较多的蛋白体数量决定, 而高油品种较高的脂肪含量是由其较多的脂体数量决定。
张佳蕾,李向东,杨传婷,高芳,张凤,王媛媛,孙莲强. 两种品质类型花生品质形成与子叶细胞超微结构的关系. 植物生态学报, 2013, 37(8): 768-776. DOI: 10.3724/SP.J.1258.2013.00080
ZHANG Jia-Lei,LI Xiang-Dong,YANG Chuan-Ting,GAO Fang,ZHANG Feng,WANG Yuan-Yuan,SUN Lian-Qiang. Relationship of quality formation and ultrastructure of cotyledon cells in two quality types of peanut. Chinese Journal of Plant Ecology, 2013, 37(8): 768-776. DOI: 10.3724/SP.J.1258.2013.00080
品种 Cultivar | 赖氨酸 Lysine | 蛋氨酸 Methionine | 苏氨酸 Threonine | 缬氨酸 Valine | 亮氨酸 Leucine | 苯丙氨酸 Phenylalanine | 异亮氨酸 Isoleucine | 谷氨酸 Glutamic |
---|---|---|---|---|---|---|---|---|
‘XB023’ | 0.86aA | 0.70aA | 0.58aA | 1.32aA | 1.71aA | 1.18aA | 1.16aA | 3.88aA |
‘鲁花9号’ ‘Luhua 9’ | 0.62bB | 0.56bA | 0.53aA | 1.26aA | 1.51bB | 1.04bA | 1.11aA | 3.40bB |
表1 两品种籽仁氨基酸组分含量差异
Table 1 Differences in amino acid composition of kernel of two varieties (g·100 g-1)
品种 Cultivar | 赖氨酸 Lysine | 蛋氨酸 Methionine | 苏氨酸 Threonine | 缬氨酸 Valine | 亮氨酸 Leucine | 苯丙氨酸 Phenylalanine | 异亮氨酸 Isoleucine | 谷氨酸 Glutamic |
---|---|---|---|---|---|---|---|---|
‘XB023’ | 0.86aA | 0.70aA | 0.58aA | 1.32aA | 1.71aA | 1.18aA | 1.16aA | 3.88aA |
‘鲁花9号’ ‘Luhua 9’ | 0.62bB | 0.56bA | 0.53aA | 1.26aA | 1.51bB | 1.04bA | 1.11aA | 3.40bB |
品种 Cultivar | 棕榈酸 Palmitic | 硬脂酸 Stearic | 油酸 Oleic | 亚油酸 Linoleic | 花生酸 Arachic | 花生烯酸 Arachidonic | 山嵛酸 Behenolic | 二十四烷酸 Lignoceric |
---|---|---|---|---|---|---|---|---|
‘XB023’ | 11.84aA | 3.41aA | 37.10bB | 41.98aA | 1.49aA | 0.71bB | 2.79aA | 0.67bB |
‘鲁花9号’ ‘Luhua 9’ | 10.50bA | 3.30aA | 50.47aA | 30.42bB | 1.33aA | 0.77aA | 2.11bB | 1.11aA |
表2 两品种籽仁脂肪酸组分含量差异
Table 2 Differences in fatty acid composition of kernel of two varieties (%)
品种 Cultivar | 棕榈酸 Palmitic | 硬脂酸 Stearic | 油酸 Oleic | 亚油酸 Linoleic | 花生酸 Arachic | 花生烯酸 Arachidonic | 山嵛酸 Behenolic | 二十四烷酸 Lignoceric |
---|---|---|---|---|---|---|---|---|
‘XB023’ | 11.84aA | 3.41aA | 37.10bB | 41.98aA | 1.49aA | 0.71bB | 2.79aA | 0.67bB |
‘鲁花9号’ ‘Luhua 9’ | 10.50bA | 3.30aA | 50.47aA | 30.42bB | 1.33aA | 0.77aA | 2.11bB | 1.11aA |
图5 两种品质类型花生子叶细胞超微结构。A-F, ‘XB023’果针入土10、20、30、40、50、60天时子叶细胞深层超微结构。G-L, ‘鲁花9号’果针入土10、20、30、40、50、60天时子叶细胞深层超微结构。LB, 脂体; PB, 蛋白体; SG, 淀粉粒。
Fig. 5 Ultrastructure of cotyledon cells in two quality types of peanut. A-F, Ultrastructures of deep cotyledon cell of ‘XB023’ while the pegs grew into the soil for 10, 20, 30, 40, 50, 60 days. G-L, Ultrastructures of deep cotyledon cell of ‘Luhua9’ while the pegs grew into the soil for 10, 20, 30, 40, 50, 60 days. LB, lipid body; PB, protein body; SG, starch grain.
品种 Cultivar | 果针入土天数 Days after peg into soil (d) | 脂体大小 Lipid body size (μm) | 脂体个数 Number of lipid body | 蛋白体大小 Protein body size (μm) | 蛋白体个数 Number of protein body | 淀粉粒大小 Starch grain size (μm) | 淀粉粒个数 Starch grain number |
---|---|---|---|---|---|---|---|
‘XB023’ | 10 | 2.12 ± 0.09 | 46 | 2.81 ± 0.17 | 1 | 4.50 ± 0.34 | 4 |
20 | 3.23 ± 0.08 | 69 | 3.28 ± 0.32 | 2 | 7.56 ± 0.43 | 6 | |
30 | 4.40 ± 0.13 | 97 | 5.00 ± 0.29 | 5 | 8.80 ± 0.31 | 7 | |
40 | 3.82 ± 0.12 | 114 | 8.62 ± 0.31 | 10 | 7.60 ± 0.35 | 4 | |
50 | 3.41 ± 0.09 | 125 | 8.00 ± 0.25 | 21 | 7.45 ± 0.23 | 2 | |
60 | 3.26 ± 0.16 | 130 | 6.08 ± 0.34 | 23 | 4.40 ± 0.25 | 1 | |
‘鲁花9号’ ‘Luhua 9’ | 10 | 2.60 ± 0.12 | 48 | 3.04 ± 0.21 | 1 | 3.56 ± 0.31 | 5 |
20 | 3.32 ± 0.16 | 75 | 3.44 ± 0.22 | 3 | 7.20 ± 0.29 | 7 | |
30 | 3.78 ± 0.13 | 119 | 5.28 ± 0.36 | 4 | 12.6 ± 0.35 | 6 | |
40 | 3.84 ± 0.14 | 147 | 7.64 ± 0.34 | 7 | 8.32 ± 0.32 | 5 | |
50 | 4.00 ± 0.21 | 155 | 6.54 ± 0.41 | 14 | 7.80 ± 0.26 | 3 | |
60 | 3.67 ± 0.13 | 160 | 5.72 ± 0.29 | 19 | 6.40 ± 0.23 | 1 |
表3 两品种子叶细胞脂体、蛋白体和淀粉粒形态变化(平均值±标准误差)
Table 3 Morphology changes of lipid body, protein body and starch grains in cotyledon cells of two varieties (mean ± SE)
品种 Cultivar | 果针入土天数 Days after peg into soil (d) | 脂体大小 Lipid body size (μm) | 脂体个数 Number of lipid body | 蛋白体大小 Protein body size (μm) | 蛋白体个数 Number of protein body | 淀粉粒大小 Starch grain size (μm) | 淀粉粒个数 Starch grain number |
---|---|---|---|---|---|---|---|
‘XB023’ | 10 | 2.12 ± 0.09 | 46 | 2.81 ± 0.17 | 1 | 4.50 ± 0.34 | 4 |
20 | 3.23 ± 0.08 | 69 | 3.28 ± 0.32 | 2 | 7.56 ± 0.43 | 6 | |
30 | 4.40 ± 0.13 | 97 | 5.00 ± 0.29 | 5 | 8.80 ± 0.31 | 7 | |
40 | 3.82 ± 0.12 | 114 | 8.62 ± 0.31 | 10 | 7.60 ± 0.35 | 4 | |
50 | 3.41 ± 0.09 | 125 | 8.00 ± 0.25 | 21 | 7.45 ± 0.23 | 2 | |
60 | 3.26 ± 0.16 | 130 | 6.08 ± 0.34 | 23 | 4.40 ± 0.25 | 1 | |
‘鲁花9号’ ‘Luhua 9’ | 10 | 2.60 ± 0.12 | 48 | 3.04 ± 0.21 | 1 | 3.56 ± 0.31 | 5 |
20 | 3.32 ± 0.16 | 75 | 3.44 ± 0.22 | 3 | 7.20 ± 0.29 | 7 | |
30 | 3.78 ± 0.13 | 119 | 5.28 ± 0.36 | 4 | 12.6 ± 0.35 | 6 | |
40 | 3.84 ± 0.14 | 147 | 7.64 ± 0.34 | 7 | 8.32 ± 0.32 | 5 | |
50 | 4.00 ± 0.21 | 155 | 6.54 ± 0.41 | 14 | 7.80 ± 0.26 | 3 | |
60 | 3.67 ± 0.13 | 160 | 5.72 ± 0.29 | 19 | 6.40 ± 0.23 | 1 |
品种 Cultivar | 蛋白体大小 Protein body size | 蛋白体个数 Number of protein body | 脂体大小 Lipid body size | 脂体个数 Number of lipid body | |
---|---|---|---|---|---|
蛋白质含量 Protein content | ‘XB023’ | 0.864* | 0.947** | ||
‘鲁花9号’ ‘Luhua 9’ | 0.864* | 0.895* | |||
脂肪含量 Fat content | ‘XB023’ | 0.746 | 0.948** | ||
‘鲁花9号’ ‘Luhua 9’ | 0.958** | 0.917* |
表4 蛋白质和脂肪含量与蛋白体和脂体的相关系数
Table 4 Correlation coefficient between the content of protein and fat and the size, numbers of protein bodies and lipid bodies
品种 Cultivar | 蛋白体大小 Protein body size | 蛋白体个数 Number of protein body | 脂体大小 Lipid body size | 脂体个数 Number of lipid body | |
---|---|---|---|---|---|
蛋白质含量 Protein content | ‘XB023’ | 0.864* | 0.947** | ||
‘鲁花9号’ ‘Luhua 9’ | 0.864* | 0.895* | |||
脂肪含量 Fat content | ‘XB023’ | 0.746 | 0.948** | ||
‘鲁花9号’ ‘Luhua 9’ | 0.958** | 0.917* |
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