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植物研究 ›› 2005, Vol. 25 ›› Issue (3): 317-321.doi: 10.7525/j.issn.1673-5102.2005.03.017

• 论文 • 上一篇    下一篇

硝酸还原酶和可溶性蛋白对蒙古栎种源生长的影响

张杰1, 邹学忠2, 杨传平1, 王宏3, 汪春蕾1, 张桂琴3   

  1. 1. 东北林业大学生命科学学院, 哈尔滨 150040;
    2. 辽宁省林业职业技术学院, 沈阳 110101;
    3. 黑龙江省带岭林科所, 伊春 153106
  • 收稿日期:2004-01-07 出版日期:2005-09-15 发布日期:2016-06-14
  • 作者简介:张杰(1972-),女,博士研究生,讲师,从事植物学研究工作。

The influence of nitrate reductase and soluble protein on the provenance growth of Quercus mongolica

ZHANG Jie1, ZHOU Xue-Zhong2, YANG Chuan-Ping1, WANG Hong3, WANG Chun-Lei1, ZHANG Gui-Qin3   

  1. 1. College of Life Science, Northeast Forestry University, Harbin 150040;
    2. College of Forestry Professional Technology, Shenyang 110101;
    3. Dailing Forestry Institute of Heilongjiang Province, Yichun 153106
  • Received:2004-01-07 Online:2005-09-15 Published:2016-06-14

摘要: 研究了硝酸还原酶和可溶性蛋白含量对蒙古栎种源生长的影响。结果表明:蒙古栎在生长性状、硝酸还原酶活性以及可溶性蛋白含量上都存在着显著的差异,绥阳种源含量最高。同时,不同种源的硝酸还原酶活性及可溶性蛋白含量呈现明显的季节变化,以6月份最高,这与蒙古栎在6月份生长较快相符。而且生长性状与所研究的两个理化指标之间存在显著的正相关,即树木生长潜力大的种源、体内硝酸还原酶活性高、蛋白质积累多。本研究为人们预测树木生长状态,提供了一定的理论依据。

关键词: 蒙古栎, 种源, 硝酸还原酶, 可溶性蛋白

Abstract: The influence of nitrate reductase and soluble protein content on provenance growth of Quercus mongolica was investigated. The result shows that growth characteristics, nitrate reductase activity and soluble protein content have significant differences among the samples, the provenances of Suiyang possess the biggest value. Meanwhile, nitrate reductase activity and soluble protein content of different provenances vary with the seasons obviously. They have maximum values in June, which coincide with the fastest growth velocity. There is prominently positive correlation between the growth characteristics and the two physiological and biochemical factors,The provenances with stronger growth potential have higher nitrate reductase activity and more protein content. This investigation has provided fundamental information of predicting the growth state of Quercus mongolica.

Key words: Quercus mongolica, provenance, nitrate reductase, soluble protein