摘要
通过对葡萄浆果冰冻切片各操作环节技术参数进行了较为详细的研究后 ,建立了葡萄浆果冰冻切片操作程序 :采果→浆果置于超低温冰箱中 (- 30℃ )预冻 (8h以上 )→冻果修整→把冻果固定到切片机冰冻台面上→速冻 (- 35℃ ,1 0～ 2 0 s)→恒温切片 (- 2 0℃ ,30 s内完成 )→封片→观察。切片厚度以 2 5～ 30 μm为宜 ,无水丙三醇作封片剂有利于浆果色素细胞观察研究。
After exploring the technic parameters of slicing vitis berries by freezing microtome,we founded an operation program:Harvesting the berry→Putting the berry in the ultra low temperature refidge to pre freeze it at -28℃～-30℃ for more than 8 hours→Cutting the berry to make it have a smooth section for fixing→Fixing the berry on to the freezing table of the microtome→Freezing the berry quickly (at-35℃,10～20 seconds)→Sectioning the berry while the temperature kept at -20℃ (finishing it within 30 seconds)→Encapsulating the sections→Observing the sections in the microscope.It was convenient if the section thickness set between 25～30μm.Water free glycerinium as the section encapsulating agent was helpful for the observation of the berry pigment cells.
出处
《西北植物学报》
CAS
CSCD
2001年第2期382-386,T020,共6页
Acta Botanica Boreali-Occidentalia Sinica
关键词
葡萄浆果
冰冻切片
解剖
参数
vitis berry
freezing slicing
anatomy
parameter
