离子注入介导大豆DNA转化普通小麦的影响因素  

Factors of Affecting Transformation of Soybean DNA into Wheat by Ion Beam

作　　者：聂利红[1] 崔党群[1] 闻捷[2] 李华[3] 

机构地区：[1]河南农业大学,郑州450002 [2]郑州大学,郑州450052 [3]阿克苏职业技术学院,新疆阿克苏843000

出　　处：《麦类作物学报》2006年第1期146-149,共4页Journal of Triticeae Crops

基　　金：河南省重点科技攻关项目(0124020315)

摘　　要：为了研究离子注入介导大豆DNA转化普通小麦的影响因素,选择受体小麦品种、供体大豆品种、DNA浓度、浸泡时间4个因素各4个水平进行正交试验。结果表明,影响转化效果的顺序为:受体小麦品种>供体大豆品种>浸泡时间>DNA浓度。4个受体小麦品种中,豫农92349后代高蛋白株率最高,是优良的受体;4个供体大豆品种中,郑14青豆是较好的供体;在4个浸泡时间中,浸泡时间为48 h的转化效果最好;4个DNA浓度水平中,浓度为200μg/mL的转化效果最好。方差分析表明,受体小麦品种对转化效果的影响较大,达极显著水平,其余三个因素对转化效果的影响较小。Target wheat cultivar,donor soybean cultivar, density of DNA and soaking time of seeds were selected to study the factors of affecting transformation of soybean DNA into wheat by ion beam in this paper. Of the four factors which affected transformation rate, the most important factor was target wheat cultivar, and then were donor soybean eultivar, soaking time of exogenous DNA and density of DNA. Yunong 92349 was the best receptor among the four wheat cultivars, and Zheng 14 qingdou was the best donor among the four soybean eultivars. 48h was the best soaking time of seeds and 200 μg/mL. was the best density of DNA. Variance analysis showed that transformation rate was significantly affected by the target cultivar and not significantly affected by the other factors.

关 键 词：小麦 离子束 大豆DNA 转基因 

分 类 号：S512.1[农业科学—作物学] S336