CHANGES OF FATTY ACID AND AMINO ACID COMPONENTS DURING THE FIRST YEAR BOLTING OF SUGAR BEET(Beet vulgaris.L.)

In this study,GA3 treatment and temperature-light treatment were conducted to sugar beet varieties to explore changes of fatty acid components and protein hydrolysis amino acid components between induled the first year bolting and the first year bolting varieties.Results showed that,both of the induced first year bolting varieties and the first year bolting varieties in the process of bolting,saturated fatty acid(palmitic acid and stearic acid) were improved rapidly while unsaturated fatty acid(oil acid,linoleic acid and flaxic acid) reduced.The changes of saturated fatty and unsaturated fatty acid were determined by palmitic acid and flaxic acid,respectively.The contents of protein and all amino acids went up during the bolting process.The variations of Glu,Gly,Ala,Met,Asp,Ser,Thr,Lys and Lue followed the similar rule of increasing from before bolting to bolting,declining rapidly after bolting,and was very similar to no bolting,which indicated that bolting may be related to variations of these amino acids.