Hayashi F, Rappaport L
Department of Vegetable Crops, University of California, Davis.
Plant Physiol. 1966 Jan;41(1):53-8. doi: 10.1104/pp.41.1.53.
The isolation, crystallization, and partial identification of potato factor II, a stimulator from the chemically neutral fraction of potato extract, is described. The compound was originally found to stimulate elongation of dwarf peas grown under red light, a gibberellin bioassay. It melts between 137 degrees and 139 degrees . In paper chromatography it migrates to R(F) 0.62 in isopropyl alcohol: ammonium hydroxide: H(2)O (10:1:1, v/v). Based on infrared and NMR data, it does not contain a lactone ring and possibly possesses an amide radical and an OH(-) group, as well as many methylene radicals. Potato factor II may be similar to certain of the fatty acid derivatives previously reported to stimulate growth of excised sections, but it is unique in that it stimulates growth of intact plants. This effect points to the need for completely separating neutral from acid gibberellin-like substances when the latter are assayed on dwarf peas.
本文描述了从马铃薯提取物化学中性部分中分离出的一种刺激物——马铃薯因子II的分离、结晶及部分鉴定过程。该化合物最初是在赤霉素生物测定实验中，被发现能够刺激在红光下生长的矮化豌豆的伸长。其熔点在137摄氏度至139摄氏度之间。在纸色谱中，它在异丙醇：氢氧化铵：水（10:1:1，v/v）体系中的比移值（R(F)）为0.62。基于红外光谱和核磁共振数据，它不含内酯环，可能含有一个酰胺基团和一个OH(-)基团，以及多个亚甲基基团。马铃薯因子II可能与先前报道的某些刺激离体切段生长的脂肪酸衍生物相似，但它的独特之处在于它能刺激完整植株的生长。这种效应表明，在用矮化豌豆测定酸性类赤霉素物质时，需要将中性物质与酸性类赤霉素物质完全分离。
