苹果红色芽变香气组分及脂肪酸代谢相关酶活性分析

被引:25
作者
王传增 [1 ,2 ]
张艳敏 [1 ]
徐玉亭 [1 ]
董飞 [1 ]
宋杨 [1 ]
刘美艳 [1 ]
刘金 [1 ]
陈学森 [1 ]
机构
[1] 山东农业大学作物生物学国家重点实验室
[2] 山东省果树研究所
关键词
苹果; 红色芽变; 香气成分; 代谢酶;
D O I
10.16420/j.issn.0513-353x.2012.12.014
中图分类号
S661.1 [苹果];
学科分类号
090201 ;
摘要
利用固相微萃取(SPME)气相色谱—质谱(GC–MS)联用技术,分析了富士、国光与红将军等苹果品种及其红色芽变品系的果实香气成分;进一步研究了国光及其红色芽变品系果实发育期间香气脂肪酸代谢途径相关酶的活性。①从8个参试苹果品种成熟果实中共鉴定出共8类116种香气成分,酯类67种(57.8%),占绝对优势;②红色芽变品系与其对照相比,香气成分种类无规律性变化,但共有组分的含量、特征香气成分的香气值总和、酯类含量及香气总含量等均明显高于各自的对照;③在果实发育末期,红色芽变的脂肪酸代谢途径4个关键酶活性均呈上升趋势,且高于对照。
引用
收藏
页码:2447 / 2456
页数:10
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