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Method for appraising rice fragrance

A rice and fragrance technology, applied in the field of molecular genetics, to achieve stable markers, clear selection targets, and stable marker performance

Inactive Publication Date: 2011-01-12
SHANDONG RICE RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] There are reports at home and abroad on molecular marker-assisted selection of rice aroma genes by using molecular markers, but so far, there is no marker for the co-segregation of rice aroma genes It is also the first report to use TPS solution to identify aroma traits

Method used

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  • Method for appraising rice fragrance
  • Method for appraising rice fragrance
  • Method for appraising rice fragrance

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Experimental program
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Effect test

Embodiment Construction

[0032] 1. F 2 Population creation and phenotyping

[0033] In 2005, Qufu Fragrant Rice, Mingshui Fragrant Rice, and Xiangjing 9407 were used to cross with IRBB60 respectively. At the end of the year, F 1The seeds were sent to Sanya, Hainan Island for further generation, and self-bred to produce F 2 seed. 2006 will be F 2 The isolated populations were sowed in the Experimental Farm of Shandong Rice Research Institute, sowed on May 1, transplanted on June 20, and transplanted per plant. Transplanting 20 days to extract F 2 Isolate the individual plant DNA of the population, and use the method for identifying rice aroma of the present invention (TPS method) to identify the aroma traits of the individual rice plant, which can be divided into two phenotypes with aroma and no aroma. Plant 3,000 plants in each isolated population, a total of 9,000 plants .

[0034] 2. F 2 Molecular marker analysis of segregated populations

[0035] (1) Extract F from Qufu fragrant rice / IRBB60...

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Abstract

The invention relates to a method for identifying aroma in rice and a molecular marker co-segregated from the aroma characters, belonging to the molecular genetics field. Taking 1 to 2 young leaves from the upper part of a single-stand rice during the tillering stage, storing the single-stand rice in an icebox at -80 DEG C for further use; taking 2-4cm rice leaves and filling into a 1.5ml centrifugal tube, filling in liquid nitrogen, mulling, filling in 900ul TPS solution, water bathing for 20 minutes at 75 DEG C; opening the cover and smelling by nose can precisely judge the existence of aroma. The molecular marker is obtained by PCR amplifying the specificity PCR primer LO1 or LO2. The invention is specially used for the breeding of aromatic rice and genetics of rice aroma, and cloning aroma gene.

Description

technical field [0001] The invention relates to a method for identifying rice aroma and a molecular marker co-separated with aroma traits, belonging to the field of molecular genetics, specially used for breeding and genetic research of rice aroma varieties, and can be used for cloning aroma genes. Background technique [0002] Aroma is an important eating quality trait of rice. Many excellent rice varieties have a pleasant aroma and are very popular with consumers. Every rice-producing country or region in the world has fragrant rice planted. [0003] At present, there are mainly methods for the determination of aroma, such as chewing grain method, potassium hydroxide method, and high performance liquid chromatography. The first two methods are carried out through the sense of smell. The potassium oxide method also has certain limitations on the release of fragrance, and the identification is inaccurate. HPLC provides an objective method for the determination of aroma, b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12Q1/68C12N15/11
Inventor 姚方印李广贤姜明松李润芳张晓东王文英
Owner SHANDONG RICE RES INST
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