藏药毛蕊杜鹃挥发油化学成分的GC-MS分析

目的：通过研究毛蕊杜鹃挥发油的化学成分,为毛蕊杜鹃的药用及开发利用提供依据.方法：采用水蒸气蒸馏法提取毛蕊杜鹃挥发油,用GC毛细管柱进行分离,归一化法测其相对含量,并用气相色谱-质谱法对化学成分进行鉴定.结果：共鉴定出38个化合物,鉴定出的化合物含量占总挥发油的92.96％.结论：毛蕊杜鹃挥发油主要成分为δ-杜松烯（相对含量为15.90％）;胡萝卜醇（15.09％）;α-杜松醇（15.02％）;τ-杜松醇（9.66％）;α-衣兰油烯（4.25％）;1,2,3,4,4a,5,6,8a-八氢-7-甲基-4-亚甲基-1-[1-甲基乙基]-萘（4.14％）;1,7-二甲基-4-异丙基-2,7-环癸二烯-1-羟基（3.27％）;石竹烯（2.86％）;5-甲基-9-亚甲基-2-异丙基-二环[4.4.0]癸-1-烯（2.62％）;1,4-二甲基-3-[2-甲基-1-丙烯-1-基]-4-乙烯基-1-环庚烯（2.42％）;γ-衣兰油烯（2.21％）;愈创醇（1.50％）;β-古芸烯（1.34％）.     

Phenological growth stages of nashi tree (Pyrus pyrifolia): codification and description according to the BBCH scale

The phenological growth stages of nashi tree were firstly described here using the BBCH scale. Based on this general scale, nashi phenology showed 8 of the 10 principal stages (0–9): bud, leaf and shoot development, inflorescence emergence, flowering, fruit development, fruit maturity and senescence. A schematic representation of the chronological progression of principal growth stages of nashi is also shown. The codification of the different growth stages is important for correct timing of general orchard management, particularly for disease and pest management. Besides, it will help farmers to efficiently schedule and manage nashi cultivation, as well as to improve knowledge dissemination among scientists around the World.     

利用SRAP标记分析贵州砂梨资源遗传多样性

采用SRAP标记技术,对贵州59份砂梨种质的遗传多样性进行分析。结果表明:(1)筛选的15对SRAP引物共扩增出151个位点,其中120个是多态性位点,多态百分率为79.47%。(2)POPGENE分析表明,贵州砂梨资源在物种水平上有效等位基因数(Ne)为1.355 9,Nei’s基因多样性指数(H)为0.216 9,Shannon’s信息指数(I)为0.336 2;在区域品种群水平Ne=1.261 1,H=0.155 5,I=0.235 2,以黔西南地区资源的遗传多样性最高,六盘水市最低。(3)聚类分析显示,在遗传相似系数0.75处,可将59份砂梨资源分为6个组,聚类分析结果具有一定的地理区域特性。研究认为,贵州砂梨种质具有较为丰富的遗传多样性,并表现出明显的地理区域特性;SRAP标记与ISSR标记在揭示贵州砂梨种质遗传多样性上具有高度的一致性,但SRAP标记能在更小的变异范围内揭示更多的遗传信息。     

Freezing-altered palatability of Bradford pear to Japanese beetle: evidence for decompartmentalization and enzymatic degradation of feeding deterrents

The basis for resistance of Bradford callery pear, Pyrus calleryana Decaisne Bradford, [Rosaceae] to the Japanese beetle, Popillia japonica Newman, was investigated. Chloroform-dipping rendered leaves palatable, initially suggesting that deterrent waxes had been removed. However, extracts containing surface waxes were not deterrent. Subsequent experiments showed that increased palatability of solvent-dipped leaves is associated with enzymatic tissue browning, characteristic of polyphenol oxidases, rather than simply release of phagostimulants from surface disruption of damaged leaves. Frozen and thawed leaves showed similar browning, becoming increasingly palatable for several hours after thawing. Palatability changes were temperature- and aerobic-sensitive, further evidence that oxidizing enzymes are involved. Juice from leaves that had been frozen and thawed stimulated feeding on glass fiber disks, whereas fresh leaf juice did not. Survival and fecundity were much higher for beetles fed frozen and thawed or chloroform-dipped Bradford pear leaves than for beetles fed normal leaves. We hypothesize that decompartmentalization of deterrent compounds, possibly phenolics, followed by enzymatic oxidation and altered leaf chemistry may explain the increased palatability of chloroform-dipped or frozen and thawed Bradford pear tissue to P. japonica. This approach may be helpful in identifying specific compounds responsible for resistance of woody plants to generalist insects.     

阔他阿木特在植物分类学中的地位及其营养价值

根据历史资料记载进一步证实新疆是历史悠久的“梨乡” ,而阔他阿木特则为土户梨之一个品种。通过对阔他阿木特形态及结构的分析研究并经过深入的植物检索确定了阔他阿木特在西洋梨属 (Pyruscommunis.L)的一个地方品种地位。通过化学定性定量分析阔他阿木特中不确定之营养成分得以揭示 ,其具有较高的营养成分     

Purification and characterization of two soluble acid invertase isozymes from Japanese pear fruit

Two isozymes (AIV I and AIV II) of soluble acid invertase (EC 3.2.1.26) were purified from Japanese pear fruit through procedures including (NH(4))(2)SO(4) precipitating, DEAE-Sephacel column chromatography, Concanavalin A (ConA)-Sepharose affinity chromatography, hydroxyapatite column chromatography and Mono Q HR 5/5 column chromatography. The specific activities of purified AIV I and AIV II were 2670 and 2340 (nkat/mg protein), respectively. AIV I was a monomeric enzyme of 80 kDa, while AIV II may be also a monomeric enzyme, which is easy to be cleaved to 52 kDa and 34 kDa polypeptide during preparation by SDS-PAGE. The Km values for sucrose of AIV I and AIV II were 3.33 and 4.58 mM, respectively, and optimum pH of both enzyme activities was pH 4.5.     

华中五味子ISSR-PCR反应体系优化及引物筛选

系统研究了华中五味子ISSR PCR反应体系中的主要影响因子,确立华中五味子ISSR-PCR最适反应体系,并筛选出12条有效引物。单因子实验结果显示,华中五味子ISSR-PCR反应体系中各主要成分的适宜浓度范围为,Mg²⁺ 1.50~3.50 mmol·L^-1,dNTPs 0.10~0.35 mmol·L^-1,引物0.25~0.60 μmol·L^-1,Taq酶0.50~1.50 U。4因子3水平正交实验确立了最适反应体系,即20 μL体系中包含2.50 mmol·L^-1 Mg²⁺、0.20 mmol·L^-1 dNTPs、0.25 μmol·L^-1引物、1.50 U Taq酶、60 ng DNA模板、2.50 μL 10×PCR Buffer。本研究为华中五味子种质资源的评估及遗传多样性分析奠定基础。     

华中五味子干燥材料DNA提取方法的研究

目的：建立一套适合从华中五味子硅胶干燥的幼芽中提取高质量DNA的方法,为进一步开展分子生物学研究奠定基础。方法：比较SDS法、SIX-CTAB法、SDS-CTAB法以及经过作者改进的CTAB法,运用紫外光谱和电泳分析方法测定所得DNA样品的纯度与完整性。结果：四种方法中改进CTAB法所得DNA纯度最高,完整性好,其A260/A280值为1．81,A260/A230值为2．13,经稳定性试验证明该方法稳定。结论：改进CTAB法是一套适合从华中五味子硅胶干燥的幼芽中提取高质量DNA的方法。     

Flavonoid genes of pear (<Emphasis Type="Italic">Pyrus communis</Emphasis>)

Pear (Pyrus sp.) is a major fruit crop of temperate regions with increasing extent of cultivation. Pear flavonoids contribute to its fruit color, pathogen defense, and are health beneficial ingredients of the fruits. Comparative Southern analyses with apple (Malus x domestica) cDNAs showed comparable genomic organization of flavonoid genes of both related genera. A homology-based cloning approach was used to obtain the cDNAs of most enzymes of the main flavonoid pathway of Pyrus: phenylalanine ammonia lyase, chalcone synthase, chalcone isomerase, flavanone 3β-hydroxylase, flavonol synthase, dihydroflavonol 4-reductase, leucoanthocyanidin reductase 1 and 2, anthocyanidin synthase, anthocyanidin reductase, and UDP-glucose : flavonoid 7-O-glucosyltransferase. The substrate specificities of the recombinant enzymes expressed in yeast were determined for physiological and non-physiological substrates and found to be in general agreement with the characteristic pear flavonoid metabolite pattern of mainly B-ring dihydroxylated anthocyanins, flavonols, catechins, and flavanones. Furthermore, significant differences in substrate specificities and gene copy numbers in comparison to Malus were identified. Cloning of the cDNAs and studying the enzymes of the Pyrus flavonoid pathway is an essential task toward a comprehensive knowledge of Pyrus polyphenol metabolism. It also elucidates evolutionary patterns of flavonoid/polyphenol pathways in the Rosaceae, which allocate several important crop plants.