Effect of AM fungi and selenium content on seeding quality of Salvia miltiorrhiza Bge

Abstract

Abstract: Objective To explore the effects of AM fungi on the quality of Salvia miltiorrhiza under different selenium levels.Methods Salvia miltiorrhiza seedlings under different conditions were obtained by pot experiment, and the content of polysaccharide, selenium and tanshinone II_A were determinated to evaluate the quality of plants.Results Inoculation of AM fungi significantly increased polysaccharide and selenium content of Salvia miltiorrhiza under the same selenium level. It can be seen AM fungi can promote the accumulation of nutrients, improve the uptake of nutrient elements. The contents of tanshinone II_A in inoculated plants were higher than non inoculated plants. While the selenium concentration was 40 μg/mL, the content of tanshinone II_Ain inoculated plants was highest, that was 0.272%. On the different selenium levels, the content of polysaccharide and tanshinone II_Aincreased firstly and then decreased with increasing selenium concentration, but the contents of inoculated plants were higher than non inoculated plants, they reached the maximum at Se₁(20 μg/mL)-Se₂(40 μg/mL), showed that high selenium inhibited the accumulation of medicinal components. From that proper concentration of selenium was cooperated with AM fungi on improving the accumulating of polysaccharide and medicinal components of Salvia miltiorrhiza. Selenium content in Salvia miltiorrhiza Bge was positively correlated with selenium concentrations, but no obvious linear relationship, the distribution was more in the leaf than root. Conclusion Inoculation of AM fungi on the Salvia miltiorrhiza had the best effects when the selenium concentration was 20-40 μg/mL.

Key words: AM fungi, Salvia miltiorrhiza Bge, polysaccharide, Selenium, tanshinone II_A

CLC Number:

R282.71

QIAO Yajun, GAO Ying, LAN Dandan, LIANG Jie, LI Jianheng. Effect of AM fungi and selenium content on seeding quality of Salvia miltiorrhiza Bge[J]. Medical Reserch and Education, 2015, 32(2): 1-5.

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