白菜叶片表皮蜡粉成分及合成相关基因表达分析

发布时间：2018-03-24 01:39

本文选题：白菜　切入点：表皮蜡粉　出处：《中国蔬菜》2017年07期

【摘要】：为了解白菜叶片表皮蜡粉晶体结构形态、成分及合成,以有蜡粉的R-o-18和无蜡粉的15E-545-2为试材,利用扫描电镜观察成熟期新鲜叶片表皮的晶体结构;采用气相色谱-质谱联用(GC-MS)分析二者在蜡粉成分上的差别,以峰面积为指标,定量计算蜡粉组分含量。结果表明:5 000×下R-o-18上下表皮的蜡粉晶体均呈致密的面包屑状,大小约为10μm;15E-545-2则没有观察到类似结构。GC-MS分析结果表明,R-o-18成熟期叶片表皮蜡粉成分中含酮类2种,占表皮蜡粉提取物的1.02%;醇类4种,占8.33%;烷烃10种,占55.09%;酯类2种,占26.34%。15E-545-2中检测到酮类1种,占3.83%;醇类3种,占9.17%;脂肪酸4种,占23.29%;烷烃1种,占9.32%。蜡粉合成途径Bra034583、Bra018412、Bra032670、Bra027907、Bra027906、Bra027904、Bra027902基因在两个材料中都呈先升后降的表达趋势;且蜡粉性状显现期在R-o-18中的表达均高于15E-545-2,初步证明此7个基因是与白菜叶片表皮蜡粉合成相关的基因。
[Abstract]:In order to understand the crystal structure, composition and synthesis of wax powder in leaf epidermis of Chinese cabbage, R-o-18 with wax powder and 15E-545-2 without wax powder were used to observe the crystal structure of fresh leaf epidermis in mature stage by scanning electron microscope (SEM). Gas chromatography-mass spectrometry (GC-MS) was used to analyze the difference in the composition of wax powder between the two groups. The content of wax powder components was calculated quantitatively with peak area as the index. The results showed that the wax powder crystals in the upper and lower epidermis of R-o-18 were all compact crumbs at 5 000 脳 10 ~ (-1). No similar structure was observed at about 10 渭 m of 15E-545-2. The results of GC-MS analysis showed that 2 kinds of ketones were found in the components of wax powder of leaf epidermis in the mature stage of R-o-18, accounting for 1.02% of the extract of wax powder of epidermis, 4 kinds of alcohols (8.33%), 10 kinds of alkanes (55.09%), 2 kinds of esters, One kind of ketones was detected in 26.34%.15E-545-2 (3.833%), three kinds of alcohols (9.17%), four kinds of fatty acids (23.29%), one kind of alkanes (9.32%). Bra034583% Bra01841 12 Bra03032670% Bra027907 Bra027906 Bra027904 gene was expressed in both materials. The expression of wax powder in R-o-18 was higher than that in 15E-545-2, which indicated that the seven genes were related to wax powder synthesis in leaf epidermis of Chinese cabbage.
【作者单位】：北京农学院植物科学技术学院;北京市农林科学院蔬菜研究中心;
【基金】：科技部“十三五”重点研发项目(2016YFD0101701,2016YFD0100506) 国家自然科学基金项目(31401875,31171970) 北京市自然科学基金项目(6172008,6154025)
【分类号】：S634

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