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草业学报  2015 

不同苜蓿品种对豌豆蚜中肠消化酶活性的影响

DOI: 10.11686/cyxb2014470, PP. 80-87

Keywords: 豌豆蚜,苜蓿,蛋白酶,脂肪酶,淀粉酶,抗性

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Abstract:

为了探究取食苜蓿对豌豆蚜中肠消化酶的影响,揭示苜蓿抗蚜的生化机制,本文测定了2种色型豌豆蚜取食8个不同抗性苜蓿品种后中肠主要消化酶的活性。结果表明,红色型豌豆蚜在取食低抗品种渭南后,其中肠蛋白酶活性为(9.71±0.63)U/mL,绿色型豌豆蚜取食感虫品种猎人河后为(9.88±0.56)U/mL,二者取食高抗品种三得利后分别为(0.33±0.10)U/mL和(0.43±0.02)U/mL;红色型豌豆蚜取食感虫品种猎人河后其中肠脂肪酶活性为(4.12±0.30)U/mL,绿色型豌豆蚜则在取食低抗品种渭南后酶活达(4.00±0.29)U/mL,二者脂肪酶活性在取食高抗品种甘农5号后分别为(1.63±0.10)U/mL和(1.08±0.13)U/mL;2种色型的豌豆蚜中肠淀粉酶的活性在取食感虫品种猎人河后分别为(2.30±0.40)U/mL、(2.14±0.29)U/mL。此外,豌豆蚜取食8个苜蓿品种后,红、绿色型豌豆蚜的蛋白酶、脂肪酶及绿色型豌豆蚜的淀粉酶活性与苜蓿抗性间均呈高度负线性相关,表明苜蓿品种的抗蚜性越高,蚜虫取食后其中肠3种酶的活性越低,抗性苜蓿品种主要抑制豌豆蚜中肠消化酶的活性。

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