连续自交对甘蓝型油菜叶片POD和EST同工酶的影响  

Effects of Successive Inbreeding on POD and EST Isozyme in the Leaves of Brassica napus L.

作　　者：张亚宏[1] 孙万仓[2] 雷建明[1] 唐瑞永[1] 武军艳[2] 王亚宏[1] 

机构地区：[1]甘肃省天水市农业科学研究所,甘肃天水741001 [2]甘肃农业大学,甘肃兰州730070

出　　处：《甘肃农业科技》2015年第11期14-17,共4页Gansu Agricultural Science and Technology

基　　金：甘肃省科技重大专项"强优势;高产油菜品种创制与示范"(1203NKDF0018)

摘　　要：采用不连续垂直板聚丙烯酰胺凝胶电泳法,对连续自交四代和开放授粉的4个甘蓝型油菜品系叶片过氧化物酶(POD)和酯酶(EST)同工酶进行酶谱分析。结果表明,4个品系开放授粉POD同工酶活性强于各自交世代;EST同工酶酶带除品系03武240-1开放授粉的酶活性较其自交世代弱外,其余3个均强于自交世代,说明连续自交会使甘蓝型油菜后代的生活力减弱,但品系间有差异。Using vertical plate discontinuous polyacrylamide gel electrophoresis,analysis the leaf peroxidase（POD） and esterase（EST）isozyme for four successive selfing generations and open pollination four Brassica napus L.. The result shows that the POD isozyme of the open pollinated are stronger than self- generations;the EST isozyme of the open pollinated are stronger than self- generations in addition to 03 Wu 240- 1,Successive selfing led to reduction of viability of Brassica napus L.,but there are differences between strains.

关 键 词：甘蓝型油菜 连续自交 同工酶 影响 

分 类 号：S565.4[农业科学—作物学]