Tree peony (Paeonia suffruticosa Andr.) cultivar ‘ Huhong' was used as experimental materials,content of sugar component in phloem of stems and roots were determined with Dionex ICS-3000 ion chromatograph at 7 developmental stages in order to discuss the transport mechanism of sugar component.The results showed that sucrose taproots decline firstly and then increased content in,decreased gradually in lateral roots in the whole experimental period; glucose and fructose content in taproots at round peach stage was 75.34％ and 73.68％ higher than those at bud appearing stage,which reached the maximum at blooming stage.There was no significant difference in sucrose content in upper,middle and lower stems parts at every stage which appeared similar changing trends,decreased gradually from bud standing stage and reached the minimum at full blooming stage,decreasing amplitude in sucrose content of lower stems parts was the most (43.55％).Sucrose content in roots and stems were the lowest at full blooming stage,which was higher than that of roots from round peach stage and increased by 48.9％ at withering stage.Glucose and fructose content in stems was higher than those that in every stage,and there were significant differences in sucrose,glucose and fructose content between roots and stems.In conclusion,sucrose in roots started to turn into glucose and fructose at bud standing stage in tree peony,increasing glucose and fructose content in stems could provide energy for flower opening; Glucose and fructose content in roots and stems began to decline at withering stage,white sucrose content increased.%以牡丹(Paeonia suffruticosa Andr)品种‘胡红’为材料,利用DionexICS-3000离子色谱仪对7个生育期中茎与根系韧皮部糖组分含量进行测定,探讨牡丹不同生育期根系与茎中糖组分的转运规律.结果表明,整个试验期间蔗糖含量在主根中先下降后上升,而侧根中则逐渐下降；圆桃期时主根中葡萄糖和果糖含量上升明显,分别比显蕾期增加75.34％和73.68％,开花期达到最高.每个生育期上、中、下茎段中蔗糖含量差异不明显,且表现出相似的变化趋势,立蕾期开始缓慢下降,开花期降到最低,下茎中的蔗糖含量下降幅度最大(43.55％).根和茎中蔗糖含量开花期均降到最低,从圆桃期开始茎逐渐高于根系,谢花期时茎中蔗糖含量比根中高出48.9％.在每个生育期,茎中的葡萄糖和果糖含量均高于根系,根中蔗糖、葡萄糖、果糖含量与茎中相比差异性显著.分析表明,牡丹立蕾期时根系中蔗糖开始转变成葡萄糖和果糖,茎中葡萄糖和果糖含量增加,为开花供应能量；谢花期时,根和茎中葡萄糖和果糖含量开始下降,蔗糖含量则上升.
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