A method for obtaining stevia callus

A callus and callus induction technology, applied in the field of stevia callus acquisition, can solve the problems of no report, loss of division ability, etc., and achieve the unique technology, short establishment period, shortened selection and cultivation time. Effect
CN107980630BInactive Publication Date: 2020-01-03BEIJING AGRO BIOTECH RES CENT
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
BEIJING AGRO BIOTECH RES CENT
Publication Date
2020-01-03
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention belongs to the field of plant cell culture, and particularly relates to a method for obtaining callus tissue of stevia rebaudiana bertoni. The method for obtaining the callus tissue of the stevia rebaudiana bertoni comprises steps as follows: induced culture of stomatal guard cells of the stevia rebaudiana bertoni, suspension culture and induced culture of the callus tissue. With theadoption of the method for obtaining the callus tissue of the stevia rebaudiana bertoni, a large quantity of epithelial fragments containing the stomatal guard cells can be quickly obtained, a high-purity suspension cell culture system is rapidly established, cell screening and culture time is shortened, the obtained callus tissue is high in quality, the percentage of embryonic callus is high, and weight increment is fast.
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Description

technical field

[0001] The invention belongs to the field of plant cell culture, and in particular relates to a method for obtaining stevia callus. Background technique

[0002] Stevia (Stevia rebaudiana Bertoni) is a plant of the genus Stevia in the family Asteraceae, native to Paraguay in South America, and introduced to China from Japan in 1976. Now, my country has become the country with the largest planting area of ​​stevia in the world, and it is planted in large areas in Jiangsu, Fujian, Guangdong, Zhejiang, Shandong, Henan, Anhui, Xinjiang and other places. Stevia leaves are rich in stevia glycosides, high in sweetness (350-400 times that of sucrose), low in calories (1 / 300 of sucrose), safe and non-toxic, and known as "the third healthy sugar source in the world". In 1985 and 1990, the Chinese Ministry of Health approved steviol glycosides as natural sweeteners and pharmaceutical sweetener excipients for unlimited use. In addition, steviol glycosides can control b...

Claims

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