红小豆叶片硝酸还原酶测定法的改进

江汉大学学报（自然科学版） ›› 2012, Vol. 40 ›› Issue (1): 86-88.

红小豆叶片硝酸还原酶测定法的改进

张静，陈禅友，魏传斌，许国权，周俊飞，彭海

江汉大学生命科学学院，湖北武汉430056

收稿日期:2011-10-22 出版日期:2012-02-20 发布日期:2013-11-07
通讯作者: 彭海（单位1975—)，男，副教授，博士，研究方向:植物表观遗传与进化。E-mail:penghai@jhun.edu.cn
作者简介:张静单位1974—)，女，实验师，硕士，研究方向:园艺与遗传学。
基金资助:
武汉市科技攻关项目单位200851799524－01

The Improvement of Determination Method for Nitrate Reductase Activity in Red Bean Leaves

ZHANG Jing,CHEN Chan-you,WEI Chuan-bin,XU Guo-quan,ZHOU Jun-fei,PENG Hai

School of Life Sciences,Jianghan University,Wuhan 430056,Hubei,China

Received:2011-10-22 Online:2012-02-20 Published:2013-11-07

摘要/Abstract

摘要： 以红小豆资源为材料，采用硝酸还原酶测定试剂盒测定各材料硝酸还原酶含量。实验结果发现严格按照试剂盒说明操作，普遍存在对照管值与测定管值相差不大，或对照管值大于测定管值的非正常现象。经过诱导硝酸还原酶时间梯度实验、37℃保温时间梯度实验，否认了此现象产生是由酶活性表达过低引起。将对照管中成分进行调整，消除了该现象。经讨论，认为调整后的对照比原对照更为合理。

关键词: 硝酸还原酶, 红小豆, 对照

Abstract: Using red bean as the research material, the nitrate reductase单位 NR) activity was detected with a kit. The results showed that the value of the treatment was similar or even smaller than the control when operating according to the manual. Though the gradient experiments of enzyme amount and heat preservation time at 37℃, it was denied that the enzyme activity caused such phenomena. After adjusting the elements in control, this phenomenon disappeared. Therefore, the adjusting control is more reasonable.

Key words: nitrate reductase 单位 NR), red bean, control

中图分类号:

S521

张静，陈禅友，魏传斌，许国权，周俊飞，彭海. 红小豆叶片硝酸还原酶测定法的改进[J]. 江汉大学学报（自然科学版）, 2012, 40(1): 86-88.

ZHANG Jing,CHEN Chan-you,WEI Chuan-bin,XU Guo-quan,ZHOU Jun-fei,PENG Hai. The Improvement of Determination Method for Nitrate Reductase Activity in Red Bean Leaves[J]. Journal of Jianghan University(Natural Science Edition), 2012, 40(1): 86-88.

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