关键词: 芝麻, 种子, 萌发动态, 代谢, 生理变化

Abstract: In order to clarify the metabolic physiological changes of sesame seeds during germination and enrich seed biology of sesame seed, the germination of two sesame varieties was studied at 25 ℃ under dark condition. The changes of morphological changes, water absorption, soluble sugar content, soluble protein content, amino acid content, crude fat content, free fatty acid content and lipase activity during seed germination course of 0 ～ 72 h were tested. The results showed that sesame seeds started to expand at 6 h after soaking, protruded at 12 h, the radicle began to grow rapidly at 24 h, the germ began to grow rapidly at 48 h, and germinated 72 h later. Water absorption rate showed a rising trend, which showed a rapid increase during 0 ～ 6 h and 24 ～ 60 h. Water absorption speed showed a change process of first decreasing, then increasing and decreasing again, among which the fastest decline appeared at 0 ～ 3 h, and a large increase again after the embryo began to grow at 48 h after water absorption. With the development of seed germination, content of soluble sugar and protein decreased first and then increased; the content of amino acid decreased continuously, and the content of crude fat was after 24 h; the content of free fatty acids decreased first, then increased and decreased again; lipase activity increased continuously; and the composition of main fatty acids such as palmitic acid, stearic acid, oleic acid and linoleic acid changed very little. Therefore, during the process of seed germination, sugar metabolism initiated firstly, followed by protein and fat metabolism. The present research provided a reference for further study on seed germination mechanism of sesame.

Key words: sesame (Sesamum indicum L.), seed, germination dynamics, metabolism, physiological change