茄子转录因子分子标记体系的建立与优化

Establishment and Optimization about Molecular Marker System of Eggplant Transcription Factor

为确保茄子转录因子分子标记反应结果的稳定性和重复性,根据辣椒WRKY转录因子设计引物,以茄子品系ETC3-02为试材,对影响茄子转录因子分子标记反应的重要因素进行初步研究,建立并优化茄子转录因子分子标记技术体系。优化的茄子转录因子分子标记体系在20μL的反应体系中:1.0×buffer,1.5mmol/L MgCl2,0.4mmol/L dNTPs,1.0UTaq DNA聚合酶,2.5μmol/L GIIF上游引物,1.0μmol/LWSR下游引物,DNA模板50ng。

To ensure the stability and repeatability, the factors, which affected the molecular marker of transcription factor ,were studied.The primers of the study were designed based on WRKY transcription factors of pepper.The materials were eggplant variety ETC 3-02.Basing on the preparation above, the transcription factor molecular marker system was established and optimied. Results showed that the 201.LL PCP-. reaction 6ystem was optimal. The system was listed as follows： 1 ×buffer, 1.5 mmol/L MgCl2.0.4mmol/L dNTPs, 1.0U Taq DNA polymerase,2.5 μ mol/L GIIF forward primer, 1 μ mol/L WSR reverse primer, 50ng template DNA.