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甘蔗茎尖组织培养过程酚类物质变化
及其与褐变的关系
作者:  淼1 唐云仙2  柳3 *  芬2 黄东亮1 杨丽涛2 李杨瑞1 
单位: (1 广西农业科学院 甘蔗研究所/中国农业科学院 甘蔗研究中心/农业部甘蔗遗传改良生物技术重点实验室/广西甘蔗遗传改良重点实验室 南宁 530007 2 广西大学 农学院 南宁 530005 3 广西农业科学院 生物技术研究所 南宁 530007) 
关键词: 甘蔗茎尖 组织培养 酚类物质 褐变 
分类号:S566. 1
出版年,卷(期):页码:2016,47(5):622-626
摘要:

【目的】探讨甘蔗茎尖组织培养过程中酚类物质种类及其含量变化与甘蔗茎尖褐变的关系,为甘蔗茎尖离体培养褐变机理研究及解决褐变问题提供理论依据。【方法】利用高效液相色谱对甘蔗茎尖组织培养过程中的酚类物质(绿原酸、没食子酸、儿茶素、表儿茶素)进行定性和定量分析,研究酚类物质组成和含量在茎尖组织褐变过程中的变化规律及其与褐变的关系。【结果】甘蔗茎尖褐变率增加量随接种时间的延长呈先上升后下降的变化趋势,接种后第3~6 d褐变严重,褐变率增加量在第6 d达峰值(16%),之后呈下降趋势。接种培养后0~12 d,正常生长和褐变的甘蔗茎尖均检测出没食子酸、绿原酸、儿茶素和表儿茶素4种酚类物质。接种当天4种多酚物质含量均最高;接种后3~6 d,褐变现象严重,褐变率迅速增加,没食子酸、儿茶素和表儿茶素含量显著下降(P<0.05)。相关性分析结果表明,褐变率增加量与酚类物质含量呈负相关,其中与表儿茶素含量的负相关达极显著水平(P<0.01),Pearson相关性系数为0.825。【结论】甘蔗茎尖褐变率增加量与酚类物质含量呈负相关,而表儿茶素为甘蔗茎尖组织培养过程中的主要酚类物质。

基金项目:
广西自然科学基金项目(2013GXNSFBA019064);广西农业科学院基本科研业务专项项目(桂农科2013YQ09);广西八桂学者专项项目(厅发[2013]3号);广西甘蔗遗传改良重点实验室项目(15-140-13)
作者简介:
*为通讯作者,杨柳(1983-),副研究员,主要从事甘蔗生理与生物技术研究工作,E-mail:yangliutibs@126.com。汪淼(1982-),主要从事生物技术研究工作,E-mail:gxwm2007@gxaas.net
参考文献:

【Objective】The present experiment was conducted to investigate contents and types of phenols related to sugarcane stem tip browning during in vitro tissue culture, and analyze relationship between browning and polyphenols, in order to theoretical basis for studying browning mechanism of sugarcane stem tip in vitro culture and its countermeasures.【Method】The types and content of phenols(gallic acid, chlorogenic acid, catechuic acid and epicatechin) in sugarcane stem tips was determined during in vitro tissue culture using high performance liquid chromatography(HPLC). The relationship between browning and phenolics alternation was analyzed. 【Result】The results showed that, the increment of browning rate first increased and then decreased with extension of time after inoculation, serious browning was found from the 3rd day to 6th day after inoculation, especially on the 6th day, the increment of browning rate was up to the highest value(16%), and decreased gradually after then. Moreover, four phenols were detected from both browning and normal stem tips within 0-12 d after inoculation, including gallic acid, chlorogenic acid, catechuic acid and epicatechin. On the day of inoculation, four phenols were found to be the highest. And from the 3rd to 6th day after inoculation, the browning rate increased rapidly, while the contents of gallic acid, catechuic acid and epicatechin declined significantly(P<0.05). The correlation analysis showed that, the increment of browning rate was negatively correlated with contents of phenols, and exteremely significantly negatively correlated with epicatechin(P<0.01)with Pearson correlation coefficient of 0.825. 【Conclusion】The increment of browning rate of sugarcane stem tip is negatively correlated with phenols content, and epicatechin is one of the main phenols during in vitro tissue culture.

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