【作者】 孙霞；

【导师】 霍秀文；

【作者基本信息】 内蒙古农业大学 ， 蔬菜学， 2008， 硕士

【摘要】 本试验以长山药(Rhizoma Dioscoreae)的一地方栽培种——内蒙古毕克齐长山药为材料,对其生育期和贮藏期间块茎内部分营养物质含量和酶活性的变化规律进行研究。从长山药开花期开始,每隔15d进行一次取样,测定并研究长山药在生长发育期间块茎内碳水化合物、可溶性蛋白、脂肪含量及相关酶活性的动态变化规律。长山药成熟收获后,设置两种贮藏条件——地窖贮藏和12℃恒温贮藏,从收获期开始每隔15d取样一次,测定并研究长山药在采后贮藏期间块茎内碳水化合物含量及相关酶活性的动态变化规律。结果发现:1.长山药在生长发育期间块茎内营养物质动态变化规律:①块茎干物质和淀粉含量随着生育期的推移逐渐增加,并且二者呈显著正相关关系;②可溶性总糖、蔗糖、还原糖含量持续降低,并且三者均与干物质含量和淀粉含量的变化呈极显著的负相关。③在整个生育期块茎可溶性蛋白质含量持续上升,脂肪含量除在气生块茎出现期略有下降之外也持续上升,二者同样与各种糖含量的变化呈极显著负相关。2.长山药在贮藏期间块茎内营养物质及酶活性动态变化规律:①两种贮藏条件下的长山药块茎干物质和淀粉含量均呈下降趋势,且地窖贮藏条件下块茎干物质和淀粉含量的下降幅度明显;②可溶性总糖、还原糖、蔗糖含量在贮藏中后期大幅升高,贮藏末期略有下降。③淀粉磷酸化酶的变化趋势为一条单峰曲线,随着贮藏期的延长活性不断增强,至贮藏后期开始下降。④蔗糖转化酶活性先升高后降低,并且在贮藏中期活性达到最大值。其变化趋势与块茎还原糖含量的变化趋势相一致,二者呈显著正相关。另外,地窖贮藏块茎的各种糖含量均略高于恒温贮藏块茎。更多还原

【Abstract】 Bikeqi yam(Rhizoma Dioscoreae), as a native variety of Inner Mongolian, was used to study the changes of the tubers nutrition content and enzyme activity. Dynamic changes of tubers carbohydrate, soluble protein, fat content and enzyme activity were investigated during the growth development period every 15 days. The result showed:1.Dynamic changes of nutrition matters in Bikeqi yam tubers during the growth development period.①Dry matter and starch content increased during the growth development period and there was a significantly positively correlation between them.②The soluble sugar, sucrose, reductive sugar content decreased and they had a significantly negatively correlation with dry matter and starch content.③The soluble protein content increased during the growth development period, and the fat content increased during the growth stage but decreased during the fabaceous yam development period. The soluble protein and fat content hada most significantly negatively correlativity with sugar content.2. The tubers were stored in two different condition—cellar storage and constant temperature storage of 12℃after harvest and dynamic changes of tubers carbohydrate and enzyme activity were investigated respectively in different storage condition during the storage. Dynamic changes of nutrition matters in Bikeqi yam tubers during the storage.①The changes of tubers dry matter and starch content of Bikeqi yam all decreased in the condition of cellar storage and constant temperature storage.And the decrease was much clearer in cellar storage than the other storage.②Soluble sugar, reductive sugar, sucrose content increased gradually in the metaphase and anaphase of storage and decreased lately.③The trends of starch-phosphory activity was a single-peak curve in two different conditions and the activity increased during the storage development then had a decrease in the lately storage.④The changes of sucrose invertase activity and reductive sugar content were all the single-peak curve in two different conditions. There was a positively correlation between activity of sucrose invertase and reductive sugar content. The sugar content of cellar storage tubers was a little higher than constant temperature storage tubers.更多还原