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为了解冬小麦分蘖节膜脂脂肪酸与耐寒性的关系，以强抗寒品种东农冬麦1号和弱抗寒品种济麦22为材料，在室外和室内两种环境条件下，研究了封冻后持续降温过程中冬小麦分蘖节膜脂脂肪酸组分的变化。结果表明，东农冬麦1号和济麦22的亚麻酸含量在室外和室内两种持续降温过程中均呈逐渐增加的趋势，油酸含量呈逐渐降低的趋势，其他脂肪酸无明显变化规律，且在两种环境下东农冬麦1号亚麻酸含量均高于济麦22，而棕榈酸含量低于济麦22，说明亚麻酸和棕榈酸与冬小麦的抗寒性密切相关。抗寒品种东农冬麦1号的不饱和脂肪酸含量/饱和脂肪酸含量、脂肪酸不饱和度和不饱和指数在室外-18.7~-23.6℃/室内-20~-25℃开始升高，与济麦22产生明显差异。

英文摘要:

The strong freezing tolerant wheat cultivar Dongnong Dongmai 1 and cold sensitive wheat cultivar Jimai 22 were used as experimental materials. The field and indoor artificial freezing conditions were adopted to analyze the variations of membrane fatty acid constituents in tillering node of winter wheat after late freeze up and their relationships with cold tolerance. The results showed that the linolenic acid content of Dongnong Dongmai 1 and Jimai 22 gradually increased and the oleic acid content gradually reduced during the continuous cooling process in both field and the indoor artificial freezing conditions. The linolenic acid content of Dongnong Dongmai 1 was higher and the palmitic acid content was lower than those of Jimai 22 in the two environments. C(16∶1 ) and C(18∶3 ) from all fatty acids were determined as the reference for freezing tolerant indicators. The ratio of unsaturated fatty acid/saturated fatty acid content, relative unsaturated degree of fatty acid, and IUFA of Dongnong Dongmai 1 began to rise since -18.7~-23.6℃ in field and -20~-25℃ indoor artificial freezing condition, and differed significantly those from Jimai 22. Thus, this might be the key reason for cold tolerant difference between the two varieties.

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