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目的:通过单独或混合施用茉莉酸甲酯与水杨酸,研究两者在诱导大白菜硫苷合成方面的差异及其相互作用。创新点:试验中,首次通过混合喷施或灌施茉莉酸甲酯与水杨酸,研究两者在诱导大白菜硫苷合成过程中的相互作用。方法:试验过程中采用高效液相色谱法分析各硫苷组分的具体含量,为分析茉莉酸甲酯与水杨酸单独或混合施用在诱导大白菜硫苷合成过程中的作用奠定了基础。结论:茉莉酸甲酯与水杨酸处理后,大白菜根系比叶片积累更多的硫苷,吲哚族硫苷比其他种类的硫苷积累更快;茉莉酸甲酯诱导硫苷合成的效果好于水杨酸,而且诱导时间更长;茉莉酸甲酯与水杨酸在诱导大白菜根系硫苷合成过程中具有反协同效应。
OBJECTIVE: To study the differences and their interactions in the induction of glucosinolates of Chinese cabbage by using methyl jasmonate and salicylic acid alone or in combination. Innovative point: In the experiment, the first time through the mixed spray or irrigation of methyl jasmonate and salicylic acid to study the two in the induction of Chinese cabbage glycoside synthesis process of interaction. Methods: The specific content of each glucosinolate component was analyzed by HPLC during the experiment, which laid the foundation for the analysis of the role of methyl jasmonate and salicylic acid alone or in combination in inducing the synthesis of glucosinolates in Chinese cabbage. Conclusion: After treatment with methyl jasmonate and salicylic acid, the accumulation of more glucosinolates in Chinese cabbage roots than in leaves, and the accumulation of indole-like glycosides more rapidly than other kinds of glucosinolates. The effect of methyl jasmonate inducing glucosinolate synthesis Is better than salicylic acid, and the induction time is longer; methyl jasmonate and salicylic acid have an anti-synergistic effect in inducing the synthesis of glucosinolates in Chinese cabbage roots.