西葫芦SRAP-PCR退火温度的优化及遗传多样性分析  

The Optimum Annealing Temperature of SRAP-PCR on Pumpkin and the Analysis of Genetic Diversity

作　　者：冯志红[1] 李晓丽[1] 赵玉华[2] 闫立英[1] 潘玉霞[1] 

机构地区：[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

出　　处：《河北科技师范学院学报》2009年第3期9-13,23,共6页Journal of Hebei Normal University of Science & Technology

基　　金：河北省教育厅自然科学研究指导项目(项目编号:Z2006427)

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。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.

关 键 词：西葫芦 SRAP—PCR 退火温度 遗传多样性分析 

分 类 号：S642.603.3[农业科学—蔬菜学]