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Updated: Jul 9, 2025

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空间脂管学揭示了在发芽过程中豆种子的骨干和液中的脂质变化

Peisi Xie1, Jing Chen1, Pengfei Wu2,3

  • 1Ministry of Education Key Laboratory of Analytical Science for Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, College of Chemistry, Fuzhou University, Fuzhou, Fujian 350116, China.

Journal of agricultural and food chemistry
|November 29, 2023
PubMed
概括

种子发芽涉及显著的脂质代谢变化. 这项研究绘制了豆种子部分的脂质动态图,揭示了对于苗木发育和作物改善至关重要的区间特异性变化.

关键词:
科提勒顿和羽毛球.发芽 发芽 发芽 是一个过程.脂质组的类型质谱仪成像成像 质谱仪成像成像蒙格豆种子 蒙格豆种子

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Seed structures are composed of a protective seed coat surrounding a plant embryo, and a food store for the developing embryo. The embryo contains the precursor tissues for leaves, stem, and roots. The endosperm and cotyledons—seed leaves—act as the food reserves for the growing embryo.
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