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[目的]分析辣椒叶水浸液的成分及其对辣椒苗形态和生理生化指标的影响。[方法]用HPLC分析辣椒根、茎、叶水浸液的化感物质,用对辣椒种子萌发影响最大的辣椒叶水浸液处理辣椒幼苗,分析其对辣椒苗形态和生理生化指标的影响。[结果]辣椒叶水浸液的主要成分为香草酸(75.7μg/g)和伞花内脂(29.8μg/g)。辣椒叶水浸液对辣椒幼苗的株高、茎粗、单株叶片数和叶面积、叶绿素a、叶绿素b和总叶绿素含量S、OD活性及POD活性的影响均表现为“低浓度促进、高浓度抑制”;而相对电导率和MDA含量则随着水浸液浓度的增加而增大。[结论]低浓度的水浸液提高了辣椒幼苗叶片内叶绿素a、叶绿素b、叶绿素总含量及2种抗氧化物酶活性,而高浓度却降低了其含量及抑制2种酶的活性。
[Objective] The research aimed to analyze the composition of pepper leaf aqueous extract and its effect on the shape, physiological and biochemical indexes of pepper seedling. [Method] The allelochemicals of the aqueous extracts of pepper, root and stem and leaves of pepper were analyzed by HPLC. The pepper seedlings were treated with the water extract of pepper leaf which had the most influence on the germination of pepper seeds. The effects on the morphological and physiological and biochemical indexes of pepper seedlings were analyzed. [Result] The main components of the aqueous extract of pepper leaves were vanillic acid (75.7 μg / g) and cyprinid (29.8 μg / g). The effects of pepper leaf aqueous extracts on the plant height, stem diameter, number of leaves per plant and leaf area, chlorophyll a, chlorophyll b and total chlorophyll content S, OD activity and POD activity of pepper seedlings all showed “low concentration promotion, High concentration inhibition ”; while the relative conductivity and MDA content increased with the increase of aqueous concentration. [Conclusion] Low concentrations of aqueous extract increased the contents of chlorophyll a, chlorophyll b, total chlorophyll and two antioxidant enzymes in leaves of pepper seedlings, but decreased the content and inhibited the activity of the two enzymes at high concentration.