大豆转化过程中的褐化现象研究  

Study on the Browning during Soybean Transformation

作　　者：李海燕[1] 刘淼[1] 武小霞[1] 韩英鹏[1] 李文滨[1] 

机构地区：[1]东北农业大学大豆生物学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《作物杂志》2010年第1期33-36,共4页Crops

基　　金：黑龙江省教育厅科技项目(11531023);大豆生物学省部共建教育部重点实验室项目(SB08A05)共同资助

摘　　要：由大豆愈伤组织所产生的酚类物质可诱发组织产生褐化,并严重影响大豆离体培养时植株的转化率。本文以东农50为试验材料,研究了不同外植体和不同添加剂对抑制褐化的作用。结果表明,子叶节和胚尖作为外植体褐化率较低;L-半胱氨酸和AgNO3对大豆抑制褐化效果明显。The browning during soybean transformation is produced by phenols induced by soybean callus and itseriously impacts on organ transformation frequency of soybean.The effect of inhibiting browning was studied by different explants and different additives using Dongnong 50 as the material.The results showed that the browning rate were low when cotyledonary node and embryo tip were as the explants.It was effective to inhibit the browning when L-cysteine and AgNO3 were as the additives.

关 键 词：大豆 褐化 抗氧化剂 抑制剂 

分 类 号：S565.1[农业科学—作物学]