秋水仙素诱导大蒜微核的遗传学实验方法研究

[目的]比较不同浓度的秋水仙素和不同处理时间对诱导大蒜根尖细胞产生微核情况的影响,为实验教学的微核试验提供一个取材方便、实验结果明显、稳定性好的方法。[方法]分别用0.05%、0.10%、0.20%的秋水仙素处理大蒜根尖24和36 h,计算微核率,据此评价大蒜对秋水仙素的敏感度和秋水仙素诱导微核的效果。[结果]0.05%、0.10%、0.20%的秋水仙素处理大蒜根尖24和36 h后,均能产生微核,且浓度越高,处理时间越长,微核率越高,同时产生的双微核与多微核细胞越多。[结论]秋水仙素和大蒜根尖是微核测试试验的理想材料组合。

Study on the Genetic Experimental Method for the Induction of Micronucleus from Garlic Root Tip Cells with Colchicine

[Objective] The aim was to compare the induction of micronucleus from garlic root tip cells with different concentrations of colchicine and under different treatment durations,so as to supply a method with easy access to materials,clear and stable experimental results for the micronucleus experiment.[Method] The garlic root tips were treated respectively with 0.05%,0.10% and 0.20% colchicine for 24 and 36 h,the rate of micronucleus was calculated to evaluate the sensitivity of garlic to colchicine and the colchicine-induced results of micronucleus.[Result] Micronucleus was produced from all treatments,the higher the concentration of colchicine and the longer the treatment process,the higher the micronucleus rate and the more the double micronucleus and multi-micronucleus.[Conclusion] Colchicine and garlic root tip were the best materials for micronucleus experiment.