乙酰丁香酮对甜菜遗传转化的影响  

Effect of acetosyringone on the genetic transformation of sugarbeet

作　　者：张海霞[1] 张少英[2] 付增娟 

机构地区：[1]呼和浩特职业学院生物化学工程学院,内蒙古呼和浩特010051 [2]内蒙古农业大学甜菜生理研究所,内蒙古呼和浩特010018 [3]内蒙古自治区农牧业科学院,内蒙古呼和浩特010031

出　　处：《广东农业科学》2013年第22期22-24,共3页Guangdong Agricultural Sciences

摘　　要：乙酰丁香酮(AS)是农杆菌介导转基因技术的一种有效的酚类化合物。以甜菜叶柄为受体材料,研究了共培养阶段AS和pH对转化频率的影响。结果表明,AS和pH对转化过程有明显影响;当AS浓度为0.2 mmol/L、pH值为5.6时转化率最高。Acetosyringone （AS） is an effective phenolic compounds of agrobacterium-mediated transgenic technology. The two factors, AS concentration and pH, were discussed in this research. The results showed that AS and pld in the agrobacterium infection and co-culture affected the transformation efficiency significantly. When the concentration of AS was 0.2 mmol/L and the appropriate pH was 5.6, the transformation efficiency was the highest.

关 键 词：乙酰丁香酮 甜菜 农杆菌 转化频率 

分 类 号：S566.3[农业科学—作物学] Q785[生物学—分子生物学]