【作者】 赵丽萍； 陈亮； 王新超； 姚明哲；

【Author】 Zhao Liping, Chen Liang, Wang Xinchao, Yao Mingzhe (Lab for Tea Germplasm, Genetic Improvement and Molecular Biology, Tea Research Institute Chinese Academy of Agricultural Sciences; Key Laboratory of Tea Chemical Engineering, the Ministry of Agriculture, Hangzhou 310008)

【机构】 中国农业科学院茶叶研究所/农业部茶叶化学工程重点实验室茶树资源遗传改良与分子生物学实验室；

【摘要】 在建立了茶树基因表达的绝对定量实时PCR检测方法后,检测了龙井43新梢不同部位叶片中的β-葡萄糖苷酶和β-樱草糖苷酶基因的表达情况,结果表明?葡萄糖苷酶在一芽五叶新梢的第四叶中表达活性最高,为2.86E+08拷贝/μL,其次分别为第三叶>第五叶>第二叶>一芽一叶。而β-樱草糖苷酶在第二叶中拷贝数最高,为4.02E+06拷贝/μL,其次分别为:第三叶>第四叶>一芽一叶>第五叶。与茶叶香气密切相关两个基因在茶树不同部位的叶片中表达量和表达类型存在明显差异。本实验建立的实时荧光定量PCR可有效地用于茶树基因表达的定量分析。更多还原

【Abstract】 glucosidase and p-primeverosidase are considered the most important genes related to made tea aroma. An absolute quantification method for gene expression in tea plant using real-time PCR analysis was established and, the expression of P -glucosidase and P -primeverosidase genes in different leaves of Longj ing 43 young shoot were determined using this method. The results indicate that the fourth leaf of the ’five and a bud’ shoot has the highest copy number of P -glucosidase mRNA, which is 2.86E±08 copies/ μL. And the highest β-primeverosidase expression is in the second leaf, corresponding to 4.02E+06 copies/μL. The expression intensity and pattern of these genes, which are closely related to tea aroma, are different in the young shoot. The results illuminate that the new developed method could be effectively used to detect gene expression quantitatively in tea plant.更多还原