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作 者 ：赵德义,马仁萍,张鞍灵*,杨吉安,张康健

期 刊 ：生态学报 2009年 29卷 11期 页码：5936~5941

关键词：杜仲；花粉；营养成分；总黄酮；冻害；

Keywords:Eucommia ulmoides, pollen, nutritional ingredients, total flavonoids, frozen injury,

摘 要 ：通过测定花期冻害前后杜仲花粉营养成分和总黄酮含量，研究花期冻害对杜仲花粉营养成分的影响。结果显示，花期低温对花粉蛋白质、蛋白质氨基酸、维生素含量等没有显著的影响；总黄酮含量略有增加，还原糖含量显著增加（P<0.05）；但花粉游离氨基酸含量却有较明显的减少，蔗糖和粗脂肪的含量极显著的减少（P<0.01）。所以，在今后的生产中应尽量采取措施预防花粉冻害。

Abstract:Effect of frozen injury in flowering period on nutritional composition of Eucommia ulmoides pollen was evaluated by determination of the contents of nutritional ingredients and total flavonoids in pollen before and after frozen injury. The low temperature in flowering period didn′t have any effect on the contents of proteins, amino acids and vitamins in the pollen, and the contents of total flavonoids increased slightly, and the contents of reducing sugars increased significantly (P＜0.05) in the pollen. However, after frozen injury, the levels of free amino acids in the pollen decreased obviously, and the levels of sucrose and crude fats decreased very significantly (P＜0.01). In conclusion, frozen injury had an adverse effect on some nutritional ingredients in the pollen, and therefore appropriate measures should be taken to protect E. ulmoides pollen against such frozen injury in the process.

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