苜蓿根系在抗寒过程中脂肪酸的变化。
Changes in Fatty acids of alfalfa roots during cold hardening.
机构信息
Department of Biochemistry, University of Wisconsin, Madison.
出版信息
Plant Physiol. 1966 Oct;41(8):1280-4. doi: 10.1104/pp.41.8.1280.
The fatty acid composition of nonhardy Caliverde and hardy Vernal alfalfa roots as a function of the hardening process was determined by gas-liquid chromatography.The fatty acid contents of nonhardy Caliverde and hardy Vernal alfalfa root tissue increased approximately 2-fold during hardening. This increase was associated with hardening but could not be used to distinguish between varieties. The fatty acid composition of the alfalfa root changed during hardening due to the preferential accumulation of polyunsaturated fatty acids. The preferential deposition of linoleic and linolenic fatty acids caused an increase in the average number of unsaturated bonds in the fatty acids. Apparently, lipid metabolism of the roots was altered during hardening.
非抗寒Caliverde 和抗寒 Vernal 苜蓿根的脂肪酸组成作为硬化过程的函数，通过气液色谱法确定。非抗寒 Caliverde 和抗寒 Vernal 苜蓿根组织的脂肪酸含量在硬化过程中增加了约 2 倍。这种增加与硬化有关，但不能用于区分品种。由于多不饱和脂肪酸的优先积累，苜蓿根的脂肪酸组成在硬化过程中发生了变化。亚油酸和亚麻酸脂肪酸的优先沉积导致脂肪酸中不饱和键的平均数量增加。显然，根的脂质代谢在硬化过程中发生了改变。
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