Study On Rosemarinus Officinalis L.in Amino Acid Under Stress

Rosemary (Rosemarinus officinalis L.) is one of the herb speices belongs to the family labiate. And which is native to the Mediterrnean region. It is suitable to live in warm season such as spring and autumn and to live in the temperature difference betweem the day and night. The whole body of Rosemary is treasure. It is recently applied in medicines, food industry, cosmetics and intergents. Now, Rosemary has become an important resource plant in Europe and Asia;This plant pay little emphasis on soil, it can be planted on the barren hill and leanness soil. Now the research of rosemary is focus on the analysis of chemical composition , the extract of food anti-oxidant and food preservative , pharmaceutic use , explore of commodity , essential oil extract, and cultivation of rosemary and so on 。About the research of rosemary of the life cycle forms - and amino acid diversifition of rosemary which lives in different life cycle, there has no report about it。 With the tutor guide, based on plant life cycle form conception, divide criteria and the significance research, through creating stress condition, for example: temperature stress, light stress, water stress and so on. the experiment are mainly studying the diversity of amino acid of rosemary under C life cycle form, the result indicates:1. Stimulating stress environment, especially temperature stress, water stress, light stressthat we can plant imitate C life cycle forms。2. Rosemary were treated with PEG, natural drought, drought rewater, water, light, and high or low temperature。 Under AccQ-Tag we detect 17 speices of amino acid。 Aspartic acid(Asp),Serine acid(Ser),Glutamic acid (Glu),Glycine acid(Gly),Arginine acid(Arg),Histidine acid(His),Threoine acid(Thr),Tyrosine acid(Tyr),Proline acid (Pro),Valine acid(Val),Leucine acid(Leu),Isoleucine acid(Ile),Cysteine acid(Cys2),Alanine acid(Ala),Methionine acid (Met),Phenylanine acid(Phe),Lysine acid(Lys),essential amino acid is 8 species.3 . Rosemarinus officinalis were treated with water stress (PEG.natural drought,Drought recovery ),amino acid were extracted and analysed with AccQ-Tag.Results showed that contents of free amino acid were significantly increased under water stress conditions,Ser and Pro played the dominant effect,contents of Asp,Glu and Met is obvious.Treated with water stress(PEG) were analyzed with AccQ-Tag,the resoults show that: the higher content of Rosemary on amino acid follows: Glutamic acid (Glu), Aspartic acid(Asp), Serine acid(Ser),Histidine acid(His);The more change of rosemary on amono acid follows: Serine acid(Ser),Proline acid (Pro),Glutamic acid (Glu),Methionine acid ( Met) ,Aspartic acid(Asp), Serine acid(Ser) and Proline acid (Pro) play an important role amony them.4. Treated with high temperature were analysis with AccQ-Tag,the content of rosemary on amino acid have different variety respectively under 25℃,30℃,40℃,the higher content follows:Glutamic acid (Glu),Serine acid(Ser),Histidine acid(His),Aspartic acid(Asp).Treated with 25℃ in the beginning content of Rosmary on free amino acid have no obvious variety,in the middle the content arrive the highest,and later decend.The content of Rosemary on amino acid under 30℃ have the same as under 25℃,the only differentiation between them is that the reduction become more obvious.With the time prolongs,the content of rosemary on amino acid increase prominently.From 208.22mg/g add to 434.08 mg/g.5. Treated with low temperature stressm,a total amount of the amino acids have an increasing in the Rosemary,but it isn't very obvious.coerce degree to deepen along with the low temperature,swim a total amount exaltation of the amino acids in the rosemary obvious.Treated with 20℃,15℃,10℃ handled to relatively check against 25℃ processings to raise 209.44%,243.97%,269.63% respectively.Among themAspartic acid(Asp),Histidine acid(His),Lysine acid(Lys) increase obviouslyxompared to check against 2 C processings to increase 722.45%,446.2%. 476.01% under 10°C processings.he under 20°C,15°C.10°C handled to relatively check against 25°C processings to raise 2939.03%,6946.72%,4197.86% respectively.6. Under light intensity (2 class is weak light,4 classes is normal light,6 class is strong light) stress rosemary, normal light processing rosemary in the variety of the amino acids isn't very obvious, the weak light and the strong light processing that all causethe content of rosemary in increment of each amino acid, the bigger variety ratio is Aspartic acid (Asp), Glutamic acid (Glu), Histidine acid (His), other categories don't change obviously .See from the total amount, opposite in the normal light that the weak light processing causes to free amino acids total amount increment in the rosemary is biggest, the influence of strong light processing secondly.we can say the weak light is advantageous to amino acid's accumulation, but make the opposite content exaltation of the amino acids, as for the reason is still not clear.7. Treated with light and dark examined the result of the amino acids in the rosemary and check against a comparison, both treatments cause the content increment of rosemary on the amino acids, dark stress cause the amino acids content increment in the rosemary obviously.from the detect resoult we can see (Asp) (Ser), (Glu) (Gly), (Ala) (Leu) (Lys), (Tyr), (His) which change to compare greatly.Among them under dark stress content of (Asp), (Ser), (Glu), (His) theirs increment to compare with light stress is higher, under dark stress (Gly), (Ala) (Leu), (Lys),t (Tyr) theirs increment to compare with light stress is low.The (Gly) is the vice- outcome of the light breath.