六盘山鸡爪大黄营养器官的结构特征

以六盘山鸡爪大黄(Rheum tanguticumMaxim et Balf var.liupanshanenseCheng et Kao)的根、根茎、茎和叶为材料,采用植物解剖学和组织化学方法研究了各营养器官的解剖结构特征.结果表明,根、根茎、茎和叶的结构特征各有特点,根和根茎次生结构发达,次生维管组织占较大比例,具有较为发达的薄壁细胞,对大黄多糖等有效成分的贮藏和积累起重要作用,根茎髓部发育形成了异型维管束,茎和叶中不同程度地贮藏了一定数量的大黄多糖.研究结果为该植物的开发利用和深入研究提供了依据.

Anatomical Characteristics of Vegetative Organs of Rheum tanguticum Maxim et Balf var. liupanshanense Cheng et Kao

Taking the roots, rhizomes, stem and the leaves of Rheum tanguticum Maxim et Balf var. liupanshanense Cheng et Kao as the experimental materials, the plant anatomy structural features of various nutrition organs had been studied by anatomy and histochemical approach. The results showed that the diversified features exist among the structures of the roots,the rhizomes,the stem and the leaves, secondary structure of the roots and the rhizomes are better developed, in which the secondary vascular tissue takes a large proportion, and it contains more developed parenchyma cells, playing an important role in the storage and accumulation of the effective ingredients such as rhubarb polysaccharides. The pith of the rhizomes develop into the unusual vascular bundle, and a certain amount of rhubarb polysaccharides was stored in the stem and the leaves to some degrees. The results have provided a proof for the development and utilization and further study of the plant.