| 盐胁迫对海滨香豌豆叶片三种物质含量的影响 |
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| 引用本文： | 黄健,唐学玺,付萌.盐胁迫对海滨香豌豆叶片三种物质含量的影响[J].中国海洋大学学报(自然科学版),1997(4). |
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| 作者姓名： | 黄健 唐学玺 付萌 |
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| 作者单位： | 青岛海洋大学海洋生命学院 |
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| 摘 要： | 实验检测在不同浓度的盐胁迫及不同的胁迫时间下，海滨香豌豆叶片内脯氨酸、可溶性蛋白和可溶性糖三种成份含量的变化。得出：脯氨酸含量随盐胁迫浓度和胁迫时间变化呈现一定的正相关；可溶性蛋白则呈相对比较稳定的趋势；而可溶性糖则呈无规则变化。这些结果表明，在以上三指标中，脯氨酸对盐胁迫起主要的调节作用。
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| 关 键 词： | 海滨香豌豆 盐胁迫 脯氨酸 可溶性蛋白 可溶性糖 |
EFFECT OF SALT STRESS ON THREE KINDS OF SUBSTANCE IN LATHYRUS MARITIMUS BIGER |
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| Huang Jian,Tang Xuexi,Fu Meng.EFFECT OF SALT STRESS ON THREE KINDS OF SUBSTANCE IN LATHYRUS MARITIMUS BIGER[J].Periodical of Ocean University of China,1997(4). |
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| Authors: | Huang Jian Tang Xuexi Fu Meng |
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| Abstract: | The proline, soluted protein and soluted sugar in the leaves of Lathrus maritimus Bigel were detected under different salt stress concentrations and different salt stress times. The conclusion is that the concentration of proline has some positive relations with salt stress concentration and salt stress time. The soluted protein is relatively stable. But the soluted sugar changes randomly. The results indicate that the proline plays an important role in plant regulation under salt stress. |
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| Keywords: | Lathyrus maritimus bigel salt stress proline soluted protein solutd sugar |
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