大豆种皮抗田间霉变的理化特性-分析

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1、万方数据Penicilliumaschrysogenum．Pathogentiebacktestresultsshowedthatthefourkindsofmoldcouldcausedifferentdegreeofsoybeanseedmildew,thechrysogenumhadthestrongestpathogenicability．Theresultsofpathogentiebacktestontwosoybeanvarietiesweredifferent，C103hadlittledegreeofseedmildewafterinoculat

2、edwithfourkindsofmoldwhileD16mildewseriously,whichfurtherprovedthedifferenceofresistancetoseedmildew．2．ComparedthephysicalstructureofseedcoatfromhealthyseedofC103andD16withthemethodofparaffinsection，theresultsshowedthatthemicrostructureoftwovarietieswerealmostthesame，andthetotalareaof

3、hilumhadnosignificantdifference，buttheareaoflowerlayerpalisadeandtracheidbarofhighlyresistantvarietyC103weresignificantlygreaterthanthoseofD16．Whentheseedcoatstretchedfromhilumtothebottom，theproportionofpalisadelayerincreasedgradually,whiletheproportionofhourglasscelllayerdecreasedgra

4、dually，buttheproportionofparenchymacellslayerchangedlittle，andthetwovarietieshadthesamechangingrules．Furthercomparedthe．thicknessofoverallseedcoatandeachstructurelayer，wefoundthatC103hadsignificantlygreaterthicknessofoverallseedcoatthanthatofD16atanywhereexceptthepartnearthehilum，andt

5、hethicknessofpalisadelayerofCl03ateachpartweresignificantlygreaterthanthoseofDl6．Thus，wecoulddrawtheconclusionthatC103hadstrongerresistancetoseedmildewinfieldbecauseofthethickerpalisadelayercouldwithstandthemoldinfection．3．Theseedcomponentswereextractedwitllmethanolfromseedcoatofhighl

6、yresistantsoybeanvarietyC103，andthenextractedbysolventwithdifferentpolarity,respectively．Afterseparation，theantifungalactivityoftheeachextractweredetermined．andthenchosetheextractwithhigherantifungalactivityforfurtherseparationbythewayofcolumnchromatography．Accordingtotheantifungalact

7、ivityofeachseparatedpart，theactivepartWasselectedforpurificationandstructureidentificationintheend．Thetestresultsshowedthatthecrudeextractfromseedcoatandethylacetateextractaswellasn-butanolextracthadcertainantifungalactivity,theantifungalactivityofethylacetateextractwasthebest．Thensep

8、arate