【正文】 料，對培養(yǎng)基、激素水平及培養(yǎng)方法進行實驗，結(jié)果顯示，以B5培養(yǎng)基為基本培養(yǎng)基， mg/L 6BA+ mg/L 2,4D對不定芽的誘導(dǎo)有明顯效果，光照和溫度對不定芽的形成影響不明顯。高山林等（2000）以大蒜莖尖分生組織為外植體，篩選出最佳的培養(yǎng)基。Nagakubo等（1993）采用“莖尖培養(yǎng)芽增殖試管內(nèi)誘導(dǎo)小鱗莖”的方法適當(dāng)縮短了大蒜脫毒進程。The stemtip meristem of the allium plants is an excellent explant material for in vitro culture. It is the nontoxic area within the scope of to of the stem tip. Take it as the explant to culture, nontoxic regenerated plants can be successfully obtained, which can effectively keep the genetic stability of the regenerated plants.Havranek（1973）以大蒜莖尖為外植體，獲得了第一批無病毒植株。胚狀體發(fā)生是指體細胞胚來自于單個體細胞，其發(fā)生過程與有性的合子胚相似。胡蔥(A．a(chǎn)scalonicum L.)、藠頭 (A. chinensis G. Don.) 、韭蔥 (A. porrum L.) 、細香蔥 (A. schoenoprasum L.) 等也是很好的香辛類蔬菜。孫運軍等（2004）確證了藠頭中抑菌的活性物質(zhì)對大腸桿菌(Escherichia coli)、枯草芽孢桿菌(Bacillus subfilis)、痢疾志賀菌(Shigella dysenteriae)和傷寒沙門氏菌(Salmonella typhimufium)等多種細菌和真菌的明顯抑制作用。 Peng Junpeng, et al., 1994), nitrogen pounds (Peng Junpeng, et al., 1995), saponins pounds (Kuroda, et al., 1995。Allium chinensis G. Don has very high iron content, not only ranking first in the allium plants but also leading the mon vegetables. Therefore, it is beneficial to the synthetization of body hemoglobin and also the improvement of immune function. The volatile matters contained can promote appetite, help digestion, enhance absorption function, and have the effect of food therapy. Salted Allium chinensis G. Don has neat grains which have shiny golden color. Also, it has full aroma, and it tastes fresh, crisp and glutinous. Allium chinensis G. Don with fresh, sweet and slightly sour and spicy taste was selected as tribute in Qing Dynasty. It can promote appetite, help digestion, eliminate phytophthora gas, care the spleen and the stomach, get rid of grease and remove the effects of alcohol, and is thus regarded as the fine product to go with staple food. As the saying goes, “eat six granules (of Allium chinensis G. Don) before and after the meal keeps a doctor away.” Functional Components藠頭的干燥鱗莖稱為薤白，其功能成分中已分離到揮發(fā)油（Kameoka等，1984；彭軍鵬等，1994）、含氮化合物（彭軍鵬等，1995）、皂苷類化合物（Kuroda 等，1995；Peng 等，1996a；Peng 等，1996b）、長鏈脂肪酸、棕櫚酸、大蒜糖以及前列腺素A1和B1（孫啟良，1991）等主要物質(zhì)。所含揮發(fā)物質(zhì)增進食欲，幫助消化，增強吸收功能，具有食療的功效。適宜于間作和在果園內(nèi)套種（周華光等，2007）。藠頭屬長日照作物，要求較弱的光照強度，耐蔭。外皮紫色或淡黃色，肉白色。 Xu, et al., 2008) and stem tip (Huang Zhao, et al., 2006). Therefore, to establish a set of relatively plete and systematic Allium chinensis G. Don detoxification and rapid propagation system through the utilization of tissue culture technology will be essential to the seed cultivation and seed resource innovation.1． 藠頭的概況1. Profile of Allium chinensis G. Don Characteristics藠頭株高 45～55cm。 as a result, it can only blossom, but is unable to fruit (Dong Qinghua, et al., 1997). Therefore, vegetative propagation is still adopted in production, which is large in seed consumption and low in reproduction coefficient. Furthermore, the storage and transportation of the seeds of Allium chinensis G. Don will add cost which restricts the largearea promotion of many famous cultivated varieties. Also, vegetative propagation may facility the accumulation of virus, causing the serious degradation of the seed nature, the reduction of output and quality, which will severely influence its economic value and edibility and bring serious obstacles for the production consumption and earning of foreign exchange through export. It is at present a problem required to be solved in the production.利用組織培養(yǎng)方法獲得無毒或少毒再生植株，并在短時間內(nèi)快速增殖，獲得大量組培苗是解決這些問題的有效途徑。營養(yǎng)繁殖還使病毒積累導(dǎo)致種性退化嚴(yán)重，產(chǎn)量和品質(zhì)下降，嚴(yán)重影響其經(jīng)濟價值和食用性，給生產(chǎn)消費和出口創(chuàng)匯帶來了嚴(yán)重的障礙，是目前生產(chǎn)上需要解決的問題。俄羅斯、朝鮮、日本都有分布和少量栽培（柳榮成，1995）。Allium chinensis G. Don, with the English name of rakkyo, is also known as allium bakeri, scallion, shallot and allium ramosum. It belongs to the category of Allium genus of Liliaceae family, and is a kind of perennial herb with cloves. The main parts of this plant for food are leaves and bulbs. It is one of the unique scarce vegetable varieties in South China, and it is classified as spicy vegetable. The leaves of Allium chinensis G. Don are greencolored, slender and cannular. It has spicy odor like that of a green Chinese onion. The leaf sheath base enlarges so as to form long ovoid or spindleshaped bulb. It is biennially cultivated, and has a strong tillering capacity. The processing products of its bulbs are white in texture and crisp and tender in taste, having health care effects such as sunstroke prevention, appetite promotion, and digestion aid. Salted and sweet amp。鹽漬、甜酸藠頭深受消費者歡迎，并出口東南亞及日本、韓國等國（文惠玲等，2003）。第一章 文獻綜述Chapter 1: Literature Review藠頭（Allium chinensis G. Don），英文名rakkyo，又名薤頭、蕎頭、火蔥、野韭等，屬百合科（Liliaceae）蔥屬（Allium）形成小鱗莖的多年生宿根草本植物，主要食用嫩葉和鱗莖,系中國南方特有的稀缺蔬菜品種之一，屬辛香類蔬菜。其鱗莖的加工產(chǎn)品質(zhì)地潔白，口感脆嫩，具防暑、開胃、助消化等保健功效。藠頭既可食用又能入藥，具有多種藥理作用和保健的功能，是復(fù)合型功能食品，被譽為“菜中靈芝”。在浙江和西藏還有野生種群（陳靜芬，1989）。因此，生產(chǎn)上仍然采用營養(yǎng)繁殖，不僅用種量大，繁殖系數(shù)低，而且種藠的貯藏和運輸增加成本，限制了許多名優(yōu)品種的大面積推廣。 the development of big spores and female gametophytes is abnormal, and no normal embryo sac structure can be formed。It is an effective approach to handle these problems by utilizing tissue culture method to obtain nontoxic or lowtoxic regenerated plants and realize rapid propagation within a short period of time so as to obtain a large quantity of plantlets. In recent decades, tissue culture technology has played a significant role in the in vitro culture and research of allium plants, and remarkable acplishments have been reached. However, at present, the researches on the utilization of tissue culture technology in obtaining Allium chinensis G. Don regenerated plants at home and abroad are still insufficient. There are only reports concerning the success of tissue culture in basal plate (Fu Deming, et al., 2006。一個鱗莖栽植后可心分生成10～20個鱗莖。The plant height of Allium chinensis G. Don is from 45 to 55cm. Its leaves grow in tuft with several base leaves. The leaves are relatively slender with triangle hollowness. It has inconspicuous 3 to 5 edges with the length of 4050cm, the thickness of and the length of leaf is 7cm. Bulb is posed of a pedical valve w