| 不同地理来源头花蓼的遗传多样性与没食子酸含量相关性分析 |
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| 引用本文： | 周涛,金艳蕾,江维克,艾强,魏升华,杨占南.不同地理来源头花蓼的遗传多样性与没食子酸含量相关性分析[J].植物遗传资源学报,2010,11(6):721-728. |
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| 作者姓名： | 周涛 金艳蕾 江维克 艾强 魏升华 杨占南 |
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| 作者单位： | 1. 贵阳中医学院,贵阳,550002
2. 贵州师范大学/贵州省山地环境信息系统与生态环境保护重点研究室,贵阳,550001 |
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| 基金项目： | 贵州省科技厅中药现代化项目，贵州省科技重大专项计划，贵州省教育厅自然科学研究项目 |
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| 摘 要： | 应用ISSR-PCR和HPLC方法研究了头花蓼的遗传多样性与没食子酸之间的关系。ISSR结果显示居群总的遗传变异较大(Ht=0.2746),居群内的遗传变异较小(Hs=0.0804),居群间的遗传分化大于居群内的遗传分化。没食子酸含量经SPSS17.0分析显示,各居群间和居群内个体的没食子酸含量差异较大,居群间没食子酸含量范围在0.1738%～0.3306%,其中云南腾冲县,贵州台江县、纳雍县、余庆县、晴隆和毕节县居群间没食子酸含量差异均达到显著水平。通过对头花蓼48个地理居群的遗传多样性与没食子酸含量的相关分析,表明云南腾冲,贵州台江、毕节市亮岩镇、晴隆、盘县居群的遗传多样性指数、没食子酸含量较高,不仅可以作为人工育种的选育材料,而且对于头花蓼种植适生地区划研究具有很好的参考价值。
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| 关 键 词： | 头花蓼 遗传多样性 没食子酸含量 |
Analysis on Genetic Diversity and Gallic Acid Content of Polygonum capitatum in Different Geographical Provenance |
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| ZHOU Tao,JING Yan-lei,JIANG Wei-ke,AI Qiang,WEI Sheng-hua,YANG Zhan-nan.Analysis on Genetic Diversity and Gallic Acid Content of Polygonum capitatum in Different Geographical Provenance[J].Journal of Plant Genetic Resources,2010,11(6):721-728. |
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| Authors: | ZHOU Tao JING Yan-lei JIANG Wei-ke AI Qiang WEI Sheng-hua YANG Zhan-nan |
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| Institution: | ZHOU Tao1,JING Yan-lei1,JIANG Wei-ke1,AI Qiang,WEI Sheng-hua1,YANG Zhan-nan2(1Guiyang College of Traditional Chinese Medicine,Guiyang 550002,2Key Laboratory for Information System of Mountainous Area and Protection of Ecological Environment of Guizhou Province/Guizhou Normal University,Guiyang 550001) |
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| Abstract: | ISSR-PCR and HPLC method were used to research the relationship between the genetic diversity and the content of gallic acid in P.capitatum.The results of ISSR showed that there was a bigger genetic variation in the total populations(Ht=0.2746) and a smaller genetic variation in the within populations(Hs=0.0804).The genetic differentiation among populations was greater than those within populations.It was showed that among the various populations and within populations of individual differences had a greate... |
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| Keywords: | Polygonum capitatum Buch-Ham ex D Don Genetic diversity Content of gallic acid |
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