A PRIMEVEROSIDASE AS A MAIN GLYCOSIDASE CONCERNED WITH THE ALCOHOLIC AROMA FORMATION IN TEA LEAVES

被引：34

作者：

GUO, WF

YAMAUCHI, K

WATANABE, N

USUI, T

LUO, SJ

SAKATA, K

机构：

[1] UNIV SHIZUOKA, FAC AGR, DEPT APPL BIOL CHEM, SHIZUOKA 422, JAPAN

[2] MINIST INTERNAL TRADE, HANGZHOU TEA RES INST, HANGZHOU, PEOPLES R CHINA

[3] SHIZUOKA UNIV, GIFU UNIV, UNITED GRAD SCH AGR SCI, SHIZUOKA 422, JAPAN

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1995年 / 59卷 / 05期

关键词：

D O I：

10.1271/bbb.59.962

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

We isolated and characterized a primeverosidase from fresh tea leaves (Camellia sinensis var. sinensis cv. Yabukita) as a main glycosidase involved in alcoholic aroma (geraniol, linalool, benzyl alcohol, 2-phenylethanol, linalool oxides etc.) formation from their aroma precursors (beta-primeverosides: 6-O-beta-D-xylopyranosyl-beta-D-glucopyranosides) in tea leaves.

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页码：962 / 964

页数：3

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