POD、PPO指纹图谱在芸薹属蔬菜分类上的研究

采用垂直平板聚丙烯酰胺凝胶电泳技术对芸薹属21个品种根POD同工酶和PPO同工酶进行了研究,并用类平均法(UPGMA)进行了聚类分析。结果表明:大白菜、小白菜、菜心、油菜、壬生菜、京水菜、芜菁属于芸薹种下的亚种或变种,结球甘蓝、紫甘蓝、抱子甘蓝、羽衣甘蓝、花椰菜、青花菜、紫花菜、苤蓝、芥蓝属于甘蓝种下的亚种或变种,雪里蕻、结球芥菜属于芥菜种下的变种。从蛋白质分子水平上分析了芸薹属三大类蔬菜的亲缘关系,并确定了特征指纹图谱。

Taxonomy Study by Fingerprint of POD and PPO Isozymes in Brassica Vegetables

Peroxidase (POD) isozyme and polyphenol oxidase (PPO) isozyme in the roots of 21 Brassica cultivars were studied by the technology of vertical slab polyacrylamide gel electrophoresis, and cluster analysis was made using UPGMA method. The results showed that Chinese cabbage, pakchoi, flowering Chinese cabbage and turnip were classified into subspecies or varieties of Brassica campestris L. Cabbage, purple cabbage, brussels sprouts, kale, cauliflower, broccoli, purple cauliflower, kohlrabi and Chinese kale were classified into subspecies or varieties of B.oleracea L. Leaf mustard and head mustard were classified into subspecies or varieties of B.juncea Coss. The genetic relationship of 3 groups of Brassica vegetables was analyzed at the protein molecule level and the isozyme fingerprint identifying them was determined. 