摘要： 以菜用大黄根尖为材料,探讨不同取材时间、预处理溶液、解离时间对菜用大黄根尖染色体制片的影响,并对2个菜用大黄品种RAMB和RO进行了核型分析,以期为菜用大黄的起源、演化及遗传育种提供一定理论依据。结果表明,在上午8:00取材,用冰水混合物预处理24 h,然后在60℃条件下用1 mol/L HCl解离15 min,最后用改良石碳酸品红染色3～5 min,此时染色体制片效果最佳;RAMB和RO的染色体数目均为2n=44,其核型公式分别为2n=4x=44=36m+8sm和2n=4x=44=32m+12sm,核型均为1B型,核型不对称系数分别为57.46%和58.60%,核型对称程度均较高,这表明菜用大黄在进化中处于比较原始类型。

关键词: 菜用大黄, 染色体制片, 核型分析

Abstract: In order to better understand the information about cytology of culinary rhubarb,provide information support for genetic breeding of culinary rhubarb. The protocol of different sampling time,pretreatments methods,dis-sociating time on chromosome observation from culinary rhubarb root tips was studied and karyotype of two cultivars ( RAMB and RO) was analyzed. The observation showed that root tips collecting at 8:00 am,pretreated in ice water mixture for 3 to 5min,dissocated in 1 mol/L HCl at 60℃for 15 min,dyed with modified carbolic acid-magenta for 3 to 5 min could achieve the optimal experimental results. Karyotype analysis of two cultivars of culinary rhubarb showed that the chromosome number was 44,with karyotype formula being 2n=4x=44=36m+8sm and 2n=4x=44=32m+12sm,respectively.The results demonstrated that the asymmetry indexes were 57.46% and 58.60%, respectively.The karyotype from the two cultivars of culinary rhubarb was 1B type and was symmetrical,suggesting that culinary rhubarb was relatively primitive forms.

Key words: Culinary rhubarb, Chromosome preparation, Karyotype analysis

中图分类号: 

• S644.9