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当前位置: 首页 > 文章 > 九香虫滞育期脂肪、糖类和蛋白质含量的变化规律 应用昆虫学报 2019 (5) 1019-1025
Position: Home > Articles > 九香虫滞育期脂肪、糖类和蛋白质含量的变化规律 Chinese Journal of Applied Entomology 2019 (5) 1019-1025

九香虫滞育期脂肪、糖类和蛋白质含量的变化规律

作  者：
吴有芳;周汶桢;赵帅;金道超;郭建军
单  位：
贵州大学昆虫研究所贵州山地农业病虫害重点实验室
关键词：
九香虫;滞育;脂肪;糖类;蛋白
摘  要：
[目的]研究九香虫Aspongopus chinensis Dallas滞育期体内的脂肪、糖类(总糖、糖原、海藻糖)、蛋白质含量的变化,探索体内营养物质变化与九香虫滞育的关系.[方法]本研究利用索氏提取法、蒽酮比色法和BCA蛋白定量试剂盒分别测定了九香虫滞育期(10月-次年4月)和滞育解除后(次年5月)其体内的脂肪、糖类和蛋白质含量变化.[结果]九香虫滞育期脂肪含量随着时间推移逐渐降低,到滞育后期(4月)脂肪含量最低为19.51%,与滞育初期(10月)的40.55%相比存在显著性差异(P<0.05);糖类在滞育初期(10月)开始积累,直至11月后不断减少至4月,滞育解除后(5月)糖类的含量又显著增高(P<0.05);蛋白质含量从滞育初期(10月)开始缓慢增加,直至3月开始下降,滞育解除后蛋白质含量显著低于滞育期(P<0.05).[结论]九香虫滞育期体内脂肪、糖类和蛋白都发生了不同程度的变化.脂肪含量降低,糖类的含量先升后降,蛋白质含量先增后减是九香虫滞育过程中主要的生理特征.
作  者：
WU You-Fang;ZHOU Wen-Zhen;ZHAO Shuai;JIN Dao-Chao;GUO Jian-Jun;Institute of Entomology,Guizhou University,The Provincial Key Laboratory for Agricultural Pest Management of Mountainous Region;
关键词：
Aspongopus chinensis;;diapause;;fat;;carbohydrates;;protein
摘  要：
[Objectives] To investigate changes in the fat, carbohydrate and protein content of Aspongopus chinensis during diapause. [Methods] The fat, carbohydrate and protein content of A. chinensis were measured using Soxhlet extraction, anthrone colorimetric measurement and a BCA protein assay kit, respectively, from October(the beginning of diapause) to May(the end of diapause). [Results] The fat content of A. chinensis decreased gradually during diapause to a minimum in April(19.51%), which was significantly lower(P<0.05) to that in the early stage of diapause(October)(40.55%). The carbohydrate content of A. chinensis increased in the early stage of diapause until November, then decreased until April, a significant(P<0.05) increase compared to when diapause terminated in May. The protein content of A. chinensis slowly increased from the early stage of diapause(October), began to decline in March, and reached its lowest level in May, which was significantly lower than that during diapause(P<0.05). [Conclusion] The fat, carbohydrate and protein content of A. chinensis change to different degrees during diapause and these changes are major physiological characteristics of the diapause process.

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