Wheat seed purity identification method
A technology for identification of wheat seeds and purity, applied in the direction of material electrochemical variables, etc.
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Embodiment 1
[0065] 1. Solution preparation
[0066] (1) Electrode buffer
[0067] Weigh 0.4 g of glycine, add distilled water to dissolve, add 4 mL of glacial acetic acid, add distilled water to make the volume to 1000 mL, and mix well.
[0068] (2) Sample extract
[0069] Weigh 0.05 g of methyl green, dissolve in 100 mL of 70% (wt) ethanol, and store at 4°C. This extract is essentially a protein extract.
[0070] (3) Gel solution
[0071] Weigh 150.0g of acrylic amine, 15.0g of N,N'-methylenebisacrylamide, 60.0g of urea, 1.0g of ascorbic acid, 1.0g of glycine, 0.05g of ferrous sulfate, add distilled water to dissolve, add 20 mL of glacial acetic acid, Dilute to 1000mL and store at 4°C.
[0072] (4) 0.6% (wt) hydrogen peroxide solution
[0073] Take 2 mL of 30% (wt) hydrogen peroxide, add distilled water to make up to 100 mL, and store at 4°C.
[0074] (5) Dyeing solution
[0075] Weigh 0.25 g of Coomassie Brilliant Blue (R250), add 25 mL of absolute ethanol to dissolve, add 50 g o...
Embodiment 2
[0094] Example 2 Comparative example
[0095] Different varieties of wheat seeds Jinan 17, Jimai 19, Jimai 20, Jimai 21, Weimai No. 8 are identified, respectively according to the method in Example 1 and the National Standard of the People's Republic of China "Crop Seed Inspection Regulations GB / T3543 .5-1995" method for identification, the results correspond to figure 1 , figure 2 .
[0096] Compare figure 1 , figure 2 , comparing the spectra before and after the improvement, the results show that: figure 1 After the electrophoresis technology is improved, the protein band boundaries are more obvious, the characteristic bands and common bands are clearer and more stable, the resolution is greatly improved, and the implementation effect is good.
Embodiment 3
[0097] Embodiment 3 Comparative example
[0098] According to the method in Example 1, the wheat variety "Jimai 22" was electrophoresed with different extractants. The sample extracts were 70% (wt) ethanol and 25% (wt) α-chloroethanol. image 3 , Figure 4 .
[0099] By comparing the electrophoretic effects of the substitute ethanol and the original extractant, it can be seen that there is no difference between the two maps.
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