| 西葫芦SRAP—PCR退火温度的优化及遗传多样性分析 |
| |
| 引用本文： | 冯志红,李晓丽,赵玉华,闫立英,潘玉霞.西葫芦SRAP—PCR退火温度的优化及遗传多样性分析[J].河北科技师范学院学报,2009,23(3):9-13,23. |
| |
| 作者姓名： | 冯志红 李晓丽 赵玉华 闫立英 潘玉霞 |
| |
| 作者单位： | 1. 河北科技师范学院,园艺园林系,河北,秦皇岛,066600
2. 河北科技师范学院,食品工程系,河北,秦皇岛,066600 |
| |
| 基金项目： | 河北省教育厅自然科学研究指导项目 |
| |
| 摘 要： | 以西葫芦为试材，利用梯度PCR技术，对SRAP-PCR过程中的两步退火温度进行了试验研究。结果表明：通过对第一步前5轮循环的退火温度梯度37-50℃的试验，其退火温度可提高到41℃；对第二步后30轮循环的退火温度梯度50-60℃的实验，其退火温度可提高到52℃。应用该程序在29个西葫芦自交系间进行扩增，均获得了良好的结果，并对29个自交系进行了遗传多样性分析。
|
| 关 键 词： | 西葫芦 SRAP—PCR 退火温度 遗传多样性分析 |
The Optimum Annealing Temperature of SRAP-PCR on Pumpkin and the Analysis of Genetic Diversity |
| |
| FENG Zhi-hong,LI Xiao-li,ZHAO Yu-hua,YAN Li-ying,PAN Yu-xia.The Optimum Annealing Temperature of SRAP-PCR on Pumpkin and the Analysis of Genetic Diversity[J].Journal of Hebei Normal University of Science & Technology,2009,23(3):9-13,23. |
| |
| Authors: | FENG Zhi-hong LI Xiao-li ZHAO Yu-hua YAN Li-ying PAN Yu-xia |
| |
| Institution: | FENG Zhi-hong , LI Xiao-li , ZHAO Yu-hua , YAN Li-ying , PAN Yu-xia (1 Dept of Horticulture ＆ Garden, 2 Dept of Food Engineering, Hebei Normal University of Science ＆ Technology,Qinhuangdao Hebei,066600,China) |
| |
| Abstract: | The annealing temperature that affects the SRAP-PCR reactions was optimized by gradient PCR in order to establish the SRAP molecular marker system in pumpkin. The optimum system was as follows： the annealing temperature in the first 5 cycles was 41 ℃. The annealing temperature in the following 30 cycles was 52 ℃. Amplifications of this system were carried out on pumpkin. The results showed that the system was steady and reliable. The genetic diversity of 29 inbred-lines was also analyzed using the UPGMA method. |
| |
| Keywords: | SRAP-PCR |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
