盐胁迫对苦荞麦芽菜产量及黄酮含量的影响

为探究盐胁迫对苦荞麦芽菜产量及品质的影响并为保健芽菜的开发提供技术和材料支持,本实验以西南地区推广面积较广的三种苦荞麦品种(川荞1号、西荞1号、米荞1号)为材料,研究不同浓度的Na Cl溶液(0、40、80、120 mmol/L)处理后苦荞麦芽菜发芽率、芽长、鲜重、可溶性蛋白、可溶性糖及黄酮含量的变化。结果表明,盐胁迫处理后苦荞麦芽菜的发芽率、芽长及芽鲜重较对照显著下降(p<0.05),可溶性糖含量上升,随着盐胁迫浓度的增加,苦荞麦芽菜可溶性蛋白含量及黄酮含量则呈先上升后下降的趋势;不同品种间以米荞1号荞麦芽菜在各盐浓度下发芽率、芽长、鲜重最低,西荞1号可溶性蛋白及黄酮含量最高。综合评价,西荞1号芽菜中芽菜黄酮含量、可溶性蛋白含量最高,适合开发为保健荞麦芽菜优良品种,且适当盐胁迫可促进荞麦芽菜品质。 

Salt stress influence on yield of tartary buckwheat sprouts and flavonoids content

To study the effects of salt stress on the yield and quality of buckwheat sprouts,and provide technical and material support to the development of health sprouts,three widely extension tartary buckwheat varieties,Chuanqiao No.I,Xiqiao No.I and Miqiao No.I,in Southwest China were chosen,and the responses of the germination rate,shoot length,biomass,soluble sugar,soluble protein and flavonoids of buckwheat sprouts to different Na Cl solutions( 0,40,80,120 mmol / L) were studied. Results showed that,when treated with Na Cl,germination rate,shoot length and biomass of buckwheat sprouts were decreased,but soluble sugar content was increased,while with increasing Na Cl concentration,soluble protein and flavonoids increased firstly then decreased.Among different varieties,germination rate,shoot length and biomass of Miqiao No.I was the lowest,soluble protein and flavonoids content of Xiqiao No.I was the highest. After comprehensive evaluation,Xiqiao No.I was suitable for the development of health high flavonoids content sprout variety and suitable Na Cl concentration was recommend to improve sprout quality.