CAJ | 학술논문

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。
이채용대황근첨위재료，탐토불동취재시간、예처리용액、해리시간대채용대황근첨염색체제편적영향，병대2개채용대황품충RAMB화RO진행료핵형분석，이기위채용대황적기원、연화급유전육충제공일정이론의거。결과표명，재상오8：00취재，용빙수혼합물예처리24 h，연후재60℃조건하용1 mol/L HCl해리15 min，최후용개량석탄산품홍염색3～5 min，차시염색체제편효과최가；RAMB화RO적염색체수목균위2n＝44，기핵형공식분별위2n＝4x＝44＝36m＋8sm화2n＝4x＝44＝32m＋12sm，핵형균위1B형，핵형불대칭계수분별위57．46％화58．60％，핵형대칭정도균교고，저표명채용대황재진화중처우비교원시류형。
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 .