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Method for identifying infection resistance of peanuts to aspergillus flavus and application thereof

An identification method and a technology for Aspergillus flavus, applied in the agricultural field, can solve the problems of unfavorable rapid identification, large operation errors, and high detection costs, and achieve the effects of avoiding mold growth and contaminating results, reliable results, and high detection costs.

Inactive Publication Date: 2017-04-26
SHANGQIU ACADEMY OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the usual method for identifying the resistance of peanuts to Aspergillus flavus infestation is to artificially inoculate Aspergillus flavus, and after cultivating for an appropriate time, measure the aflatoxin content in the sample with thin-layer chromatography or high performance liquid chromatography. The detection cost of the method is high, and it takes a long time; moreover, artificially inoculate Aspergillus flavus, and observe the number of peanuts contaminated by Aspergillus flavus after cultivating for an appropriate period of time. This method has large operational errors, and the above two methods are not conducive to rapid identification

Method used

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  • Method for identifying infection resistance of peanuts to aspergillus flavus and application thereof
  • Method for identifying infection resistance of peanuts to aspergillus flavus and application thereof
  • Method for identifying infection resistance of peanuts to aspergillus flavus and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0039] A kind of identification method of peanut to the infection resistance of Aspergillus flavus, specifically comprises the following steps:

[0040] Step 1, after Aspergillus flavus As3.2890 is activated on a slant, the spores of Aspergillus flavus are eluted with an acetic acid solution with a volume fraction of 5%, and prepared into a suspension of Aspergillus flavus spores for future use. The preferred concentration of Aspergillus flavus spores is 10 5 a / ml;

[0041] Step 2, select healthy peanut seeds, shell and peel, then crush them into powder, pass through a 40-mesh sieve, soak the obtained peanut powder in ethanol with a volume fraction of 75% for 3 minutes, use for disinfection and sterilization, and then aseptic Rinse with water, and finally drain the water to obtain a seed sample and set aside;

[0042] Step 3, making the culture device according to the following structure: the structure of the culture device is as follows Figure 1-2 As shown, a petri dish 1 ...

Embodiment 2

[0064] A kind of identification method of peanut to the infection resistance of Aspergillus flavus, specifically comprises the following steps:

[0065] Step 1, after Aspergillus flavus As3.4408 is activated on a slant, the spores of Aspergillus flavus are eluted with an acetic acid solution with a volume fraction of 5%, and prepared into a suspension of Aspergillus flavus spores for future use. The preferred concentration of Aspergillus flavus spores is 10 5 a / ml;

[0066] Step 2, select healthy peanut seeds, shell and peel, then crush them into powder, pass through a 40-mesh sieve, soak the obtained peanut powder in ethanol with a volume fraction of 75% for 5 minutes, use for disinfection and sterilization, and then aseptic Rinse with water, and finally drain the water to obtain a seed sample and set aside;

[0067] Step 3, making the culture device according to the following structure: the structure of the culture device is as follows Figure 1-2 As shown, a petri dish 1 ...

Embodiment 3

[0086] A kind of identification method of peanut to the infection resistance of Aspergillus flavus, specifically comprises the following steps:

[0087] Step 1, after Aspergillus flavus As3.4408 is activated on a slant, the spores of Aspergillus flavus are eluted with an acetic acid solution with a volume fraction of 5%, and prepared into a suspension of Aspergillus flavus spores for future use. The preferred concentration of Aspergillus flavus spores is 10 5 a / ml;

[0088] Step 2, select healthy peanut seeds, shell and peel, then crush them into powder, pass through a 40-mesh sieve, soak the obtained peanut powder in ethanol with a volume fraction of 75% for 5 minutes, use for disinfection and sterilization, and then aseptic Rinse with water, and finally drain the water to obtain a seed sample and set aside;

[0089] Step 3, making the culture device according to the following structure: the structure of the culture device is as follows Figure 1-2 As shown, a petri dish 1 is...

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Abstract

The invention discloses a method for identifying infection resistance of peanuts to aspergillus flavus. The method comprises the following steps: inoculating prepared aspergillus flavus spore suspension into healthy and aseptic peanut seeds; meanwhile, using a Czapek's medium as a reference product, and designing a special culture device; calculating the infection index of the aspergillus flavus according to the area of a mold ring to evaluate the infection resistance of a seed sample to the aspergillus flavus. The method has the advantages of convenience in operation, short time, low cost and high reliability; in an operation process, no complicated extraction process is needed, so that direct and long-time contact of a human body with the aspergillus flavus is reduced, and the physical health of an operation experimenter is benefited; the method is suitable for being popularized widely, and particularly applied to rapid and large-scale screening of peanut varieties having aspergillus flavus infection resistance.

Description

technical field [0001] The invention belongs to the technical field of agriculture, and in particular relates to a method for identifying resistance of peanuts to Aspergillus flavus infection and an application thereof. Background technique [0002] Aflatoxins are mainly secondary metabolites produced by Aspergillus flavus and Aspergillus parasiticus, mainly divided into B 1 , B 2 , M 1 , M 2 , G 1 and G 2 etc. 12, exist in soil, animals and plants, and various nuts, and are particularly easy to contaminate grain and oil products such as peanuts, corn, rice, soybeans, and wheat. Aflatoxins are a type of mycotoxins that are particularly toxic in mycotoxins and are very harmful to human health. As the main producer of aflatoxin, Aspergillus flavus is the main producer of aflatoxin. Controlling the dissemination of Aspergillus aflatoxin from the source of the product is an effective control method to control the content of aflatoxin in the product. [0003] As an importa...

Claims

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Application Information

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IPC IPC(8): G01N21/64G01N1/28
Inventor 吴继华刘卫星陈雷李可范小玉张枫叶姜曙光贺群岭
Owner SHANGQIU ACADEMY OF AGRI & FORESTRY
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