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爲評估台灣茶樹種原之遺傳歧異性,本硏究由100條ISSR引子中篩選出12條可産生多型性條帶明顯的引子,這些引子共可産生67個的多型性條帶罁恳环N原之分子標誌數據進行UPGMA法分群分析結果,可將台灣133個茶樹種原區分成六大群,包括油茶群、赤芽山茶群、野生茶樹群、大葉變種與小葉變種混合群、大葉、小葉及大葉、小葉雜交種混合群及小葉變種群。而主成分向量分析的結果與利用群聚分析得到的親緣關係樹形圖結果相符合。台灣茶樹種原高比例的遺傳歧異度是由台灣的野生茶樹所貢獻,部分重要栽培種間的相似性仍極高。爲了探討制茶過程對分子級品種鑒定之影響及DNA分子標誌應用于成茶品種鑒定之可行性,本硏究分析不同發酵程度的茶類,在制茶過程中對DNA質量之影響,試驗結果顯示高溫殺菁過程嚴重造成成茶DNA的降解。利用各種類別成茶與新鮮茶葉(對照)所抽取之DNA樣品進行PCR擴增反應,結果發現分子量小於1,000bp的ISSRDNA條帶表現較穩定。
In order to assess the genetic divergence of tea plant species in Taiwan, 12 primers with obvious polymorphic bands were screened from 100 ISSR primers. A total of 67 polymorphic bands were generated from these primers The results of UPGMA cluster analysis showed that 133 species of tea tree in Taiwan were originally divided into six groups, including the Camellia oleifera group, Brassica campestris group, wild tea tree group, the mixed group of big leaf variety and leaflet variety, Large leaf, leaf and large leaf, leaflet hybrids and small leaflet population. The result of principal component vector analysis is consistent with the results of phylogenetic tree obtained by cluster analysis. The high degree of genetic divergence in the original tea tree species in Taiwan is contributed by the wild tea tree in Taiwan. The similarity between some important cultivars is still very high. In order to investigate the effect of tea making process on the identification of molecular grade varieties and the feasibility of applying DNA molecular markers to the identification of tea varieties, this study analyzed the effect of different fermenting grades of tea on DNA quality during tea making. It shows that the process of high temperature cyanosis caused serious degradation of tea DNA. PCR amplification was performed on DNA samples extracted from various types of tea and fresh tea leaves (control). As a result, ISSR DNA bands with molecular weights of less than 1,000 bp were found to be more stable.