辣椒叶片中糖类物质和蛋白质含量分析

Analysis of Sugar and Protein Contents in Hot Pepper Leaves

蛋白质和糖类物质是影响DNA纯度的重要因素。以不同辣椒种质茎尖叶片为材料,测定蛋白质和糖类物质含量。试验结果表明,材料LX4茎尖叶片蛋白质含量最高,为21.32 mg/g(FW),热辣4号蛋白质含量最低,为10.15 mg/g(FW);热辣4号茎尖叶片含糖量最高,为2.25%,L515含糖量最低,为0.82%;不同辣椒材料间茎尖叶片中的蛋白质和糖类物质含量存在不同程度的差异。本研究为选择有效方法提取高纯度、高质量辣椒基因组DNA提供了参考。

The protein and sugar substances were important factors affecting DNA purity. In this study, the protein and sugar contents in shoot apical leaves of different hot pepper germplasm were tested. The results showed that the protein contents of LX4 21.32 mg/g （FW） and Rela 4 10.15 mg/g （FW） were the highest and the lowest, respectively; the sugar contents of Rela 4 （2.25%） and L515 （0.82%） were the highest and the lowest, respectively; and the protein and sugar contents in shoot apical leaves of different hot pepper germplasm were different to some degree. The study could provide theoretical reference for extracting hot pepper genomic DNA of high purity and quality by selecting effective methods.