豌豆 cv. Progress No. 9 种子成熟过程中赤霉素的定性和定量分析。
Qualitative and quantitative analyses of gibberellins throughout seed maturation in Pisum sativum cv. Progress No. 9.
机构信息
School of Chemistry, University of Bristol, BS8 1TS, Bristol, UK.
出版信息
Planta. 1974 Jun;118(2):123-32. doi: 10.1007/BF00388388.
PMID:24442258
Abstract
In addition to the previously identified GA20 and GA29 in immature seeds of Pisum sativum L. cv. Progress No. 9, GA9, GA17, GA38, GA44, abscisic acid and dihydrophaseic acid have been identified. The levels of GA9, GA17, GA20 and GA29 have been determined throughout seed maturation by GC-MS. GA20 and GA29 are the major gibberellins in terms of quantity, the other gibberellins remain at very low levels throughout development of the seed.
摘要
除了先前在豌豆品种 Progress No. 9 的未成熟种子中鉴定出的 GA20 和 GA29 外，还鉴定出了 GA9、GA17、GA38、GA44、脱落酸和二氢赤霉素。通过 GC-MS 法测定了整个种子成熟过程中 GA9、GA17、GA20 和 GA29 的含量。GA20 和 GA29 在数量上是主要的赤霉素，其他赤霉素在种子发育过程中一直处于很低的水平。
Zotero 插件