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題 名 | 成茶之品種分子鑑定可行性評估=Evaluating the Feasibility fo Molecular Identification for Made Tea Varieties |
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作 者 | 胡智益; 蔡右任; 林順福; | 書刊名 | 中華農學會報 |
卷 期 | 7:5 民95.10 |
頁 次 | 頁499-510 |
分類號 | 473.4 |
關鍵詞 | 成茶; 分子標誌; 品種鑑定; Made tea; ISSR; DNA marker; Variety identification; |
語 文 | 中文(Chinese) |
中文摘要 | 為了探討製茶過程對分子級品種鑑定之影響及DNA分子標誌應用於成茶品種鑑定之可行性,本研究分析不同發酵程度的茶類,在製茶過程中對DNA品質之影響,試驗結果顯示高溫(內鍋實際溫度約為180 ℃)殺菁過程嚴重造成成茶DNA的降解。利用各種類別成茶與新鮮茶葉(對照)所抽取之DNA樣品進行PCR擴增反應,結果發現分子量小於1,000 bp的ISSR DNA條帶強度差異不大,且表現較穩定,應可利用於成茶之品種鑑定。此外,本研究比較由不同儲存期間(1個月、6個月及18個月)成茶樣品所抽取DNA進行分子標誌穩定性分析,發現與不同發酵程度成茶之分析結果相符,即大於1,000 bp的ISSR DNA分子標誌消失或訊號減弱,但是小於1,000 bp之分子標誌仍然穩定顯現,而葉綠素DNA分子標誌亦可得到穩定的專一性條帶(高達1,700 bp),證明這些分子標誌可應用於不同儲存期間之成茶品種鑑定,又因為茶樹之葉綠體為單倍體,葉綠體DNA分子標誌應可有效地應用於鑑定混合品種之茶葉。 |
英文摘要 | To study the feasibility of applying DNA markers in variety identification for made tea and the effect of manufacturing practices on the stability of molecular detection, the isolated DNA quality of samples from various procedures of different fermented tea was analyzed. The result indicated that high temperature (working temperature is about 180 ℃) treatment at panning step resulted in dramatic DNA degradation. For all kinds of made tea, ISSR DNA markers less than 1,000 bp were stably amplified, and it suggested that these makers would be useful for variety identification of made tea. ISSR DNA bands less than 1,000 bp and a specific chloroplast DNA marker less than 1,700 bp were steadily detected for the processed tea samples after 1, 6, or 18 months of storage. It indicates that the variety identification based on molecular markers is feasible for the made tea of different storage durations. In addition, because the cytoplasmic genome of each variety is haploid with unique sequence, the made tea mixtures from different varieties could be identified by the chloroplast DNA sequences. |
本系統中英文摘要資訊取自各篇刊載內容。