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1.
Rice is the staple food for about half of the world’s population.Preferred by consumers,aromatic rice is a special type of rice with great commercial value.Cooking and eating qualities and aroma are the major grain qualities favored by most consumers.Currently,most of the available aromatic varieties have low yields and some undesirable agronomic traits.Thus,there is an urgent need to develop better aromatic rice varieties.This work aims to identify rice germplasm lines that have good grain qual...  相似文献   

2.
The rice cultivars carrying dep1 (dense and erect panicle 1) have the potential to achieve both high grain yield and high nitrogen use efficiency (NUE).  However, few studies have focused on the agronomic and physiological performance of those cultivars associated with high yield and high NUE under field conditions.  Therefore, we evaluated the yield performance and NUE of two near-isogenic lines (NILs) carrying DEP1 (NIL-DEP1) and dep1-1 (NIL-dep1) genes under the Nanjing 6 background at 0 and 120 kg N ha–1.  Grain yield and NUE for grain production (NUEg) were 25.5 and 21.9% higher in NIL-dep1 compared to NIL-DEP1 averaged across N treatments and planting years, respectively.  The yield advantage of NIL-dep1 over NIL-DEP1 was mainly due to larger sink size (i.e., higher total spikelet number), grain-filling percentage, total dry matter production, and harvest index.  N utilization rather than N uptake contributed to the high yield of NIL-dep1.  Significantly higher NUEg in NIL-dep1 was associated with higher N and dry matter translocation efficiency, lower leaf and stem N concentration at maturity, and higher glutamine synthetase (GS) activity in leaves.  In conclusion, dep1 improved grain yield and NUE by increasing N and dry matter transport due to higher leaf GS activity under field conditions during the grain-filling period.  相似文献   

3.
Plant chlorophyll biosynthesis and chloroplast development are two complex processes that are regulated by exogenous and endogenous factors. In this study, we identified OsDXR, a gene encoding a reductoisomerase that positively regulates chlorophyll biosynthesis and chloroplast development in rice. OsDXR knock-out lines displayed the albino phenotype and could not complete the whole life cycle process. OsDXR was highly expressed in rice leaves, and subcellular localization indicated that OsDXR i...  相似文献   

4.
Drought and salt stresses, the major environmental abiotic stresses in agriculture worldwide, affect plant growth, crop productivity, and quality. Therefore, developing crops with higher drought and salt tolerance is highly desirable. This study reported the isolation, biological function, and molecular characterization of a novel maspardin gene, OsMas1, from rice. The OsMas1 protein was localized to the cytoplasm. The expression levels of OsMas1 were up-regulated under mannitol, PEG6000, NaCl, ...  相似文献   

5.
Salicylic acid (SA) is an effective elicitor to promote plant defenses and growth.This study aimed to investigate rice(Oryza sativa L.) cv.Khao Dawk Mali 105 treated with salicylic acid (SA)-Ricemate as an enhanced plant protection mechanism against bacterial leaf blight (BLB) disease caused by Xanthomonas oryzae pv.oryzae (Xoo).Results indicated that the use of SA-Ricemate as a foliar spray at concentrations of more than 100 mg L–1 can reduce the severity of BLB disease by 71%.SA-Ric...  相似文献   

6.
金针菇复配发芽糙米挤压膨化工艺及产品品质特性   总被引：6，自引：1，他引：5  
【目的】研究挤压操作参数对金针菇复配发芽糙米膨化产品营养品质、理化性质以及挥发性风味物质变化的影响,优化金针菇复配发芽糙米挤压膨化的工艺条件,为复合型功能休闲食品的开发及质量评价提供理论依据。【方法】金针菇与发芽糙米的复配粉经过双螺杆挤压膨化机在不同的物料含水量、挤压膨化温度、螺杆转速的条件下挤压得到复合型膨化产品,分析挤压操作参数对产品γ-氨基丁酸（GABA）含量、可溶性膳食纤维（SDF）含量、可溶性蛋白质含量和径向膨化率变化的影响,对比分析金针菇复配发芽糙米膨化产品与未添加金针菇的发芽糙米膨化产品的氨基酸含量的变化以及挤压膨化产品的硬度、容积密度、吸水性指数、水溶性指数、色差等理化特性的变化,并利用电子鼻对最终产品的挥发性风味物质进行对比分析。【结果】金针菇复配发芽糙米膨化产品的品质特性随挤压操作参数的改变而变化,其中,GABA含量随物料含水量的增加呈先降低后升高的趋势,随膨化温度的升高而显著降低,随螺杆转速的增大先升高后降低;SDF和可溶性蛋白含量随物料含水量、膨化温度和螺杆转速的升高呈先升高后降低的趋势;径向膨化率随物料含水量、膨化温度的升高而降低,随螺杆转速的增加呈先升高后降低的趋势。根据单因素试验确定金针菇复配发芽糙米挤压膨化的最优工艺为物料含水量17%、挤压膨化温度140℃、螺杆转速150 r/min,此时产品中GABA含量为（210.44±0.39）mg·kg-1,SDF含量为（0.735±0.028）g·100 g-1,可溶性蛋白含量为（1.23±0.01）mg·g-1,径向膨化率为2.67±0.02。与膨化前物料和未添加金针菇的发芽糙米膨化产品相比,金针菇复配发芽糙米膨化产品的氨基酸总量分别增加了1.7%和2.9%,必需氨基酸总量与未添加金针菇的发芽糙米膨化产品相比增加了2.8%,其中精氨酸和赖氨酸的含量分别增加了6.6%和5.7%,表明添加金针菇能显著提高发芽糙米膨化产品中氨基酸的含量。金针菇复配发芽糙米膨化产品与未添加金针菇的发芽糙米膨化产品相比,径向膨化率、糊化度、水溶性指数和L*值显著降低,a*、b*和△E值显著升高,表明金针菇复配发芽糙米膨化产品的褐变程度较大。电子鼻分析表明,金针菇复配发芽糙米膨化产品与未添加金针菇的发芽糙米膨化产品的挥发性风味物质存在显著差异,通过电子鼻分析可以准确快速的反映不同样品的整体风味轮廓。【结论】经挤压膨化优化工艺,金针菇复配发芽糙米产品营养全面、口感良好、风味独特,挤压膨化技术可作为提高发芽糙米营养品质、改善口感风味的有效技术手段。  相似文献   

7.
Soil microorganisms play important roles in nitrogen transformation.  The aim of this study was to characterize changes in the activity of nitrogen transformation enzymes and the abundance of nitrogen function genes in rhizosphere soil aerated using three different methods (continuous flooding (CF), continuous flooding and aeration (CFA), and alternate wetting and drying (AWD)).  The abundances of amoA ammonia-oxidizing archaea (AOA) and ammonia-oxidizing bacteria (AOB), nirS, nirK, and nifH genes, and the activities of urease, protease, ammonia oxidase, nitrate reductase, and nitrite reductase were measured at the tillering (S1), heading (S2), and ripening (S3) stages.  We analyzed the relationships of the aforementioned microbial activity indices, in addition to soil microbial biomass carbon (MBC) and soil microbial biomass nitrogen (MBN), with the concentration of soil nitrate and ammonium nitrogen.  The abundance of nitrogen function genes and the activities of nitrogen invertase in rice rhizosphere soil were higher at S2 compared with S1 and S3 in all treatments.  AWD and CFA increased the abundance of amoA and nifH genes, and the activities of urease, protease, and ammonia oxidase, and decreased the abundance of nirS and nirK genes and the activities of nitrate reductase and nitrite reductase, with the effect of AWD being particularly strong.  During the entire growth period, the mean abundances of the AOA amoA, AOB amoA, and nifH genes were 2.9, 5.8, and 3.0 higher in the AWD treatment than in the CF treatment, respectively, and the activities of urease, protease, and ammonia oxidase were 1.1, 0.5, and 0.7 higher in the AWD treatment than in the CF treatment, respectively.  The abundances of the nirS and nirK genes, and the activities of nitrate reductase and nitrite reductase were 73.6, 84.8, 10.3 and 36.5% lower in the AWD treatment than in the CF treatment, respectively.  The abundances of the AOA amoA, AOB amoA, and nifH genes were significantly and positively correlated with the activities of urease, protease, and ammonia oxidase, and the abundances of the nirS and nirK genes were significantly positively correlated with the activities of nitrate reductase.  All the above indicators were positively correlated with soil MBC and MBN.  In sum, microbial activity related to nitrogen transformation in rice rhizosphere soil was highest at S2.  Aeration can effectively increase the activity of most nitrogen-converting microorganisms and MBN, and thus promote soil nitrogen transformation.   相似文献   

8.
富硒发芽糙米滚筒干燥工艺的优化研究   总被引：2，自引：0，他引：2  
用富硒发芽糙米为原料进行滚筒干燥加工工艺的研究,检测富硒发芽糙米片中γ-氨基丁酸(GABA)、硒和砷的含量。结果表明,随着滚筒表面温度的升高,富硒发芽糙米片中GABA的含量减少,硒和砷的含量逐渐降低。由于加水比率、水浴温度、水浴时间、滚筒表面温度的不同得到3种样品,采用模糊综合评判法对3种不同工艺制备的富硒发芽糙米片样品进行感官评价。筛选出最优的产品生产工艺为:加水比率1.2:1,水浴温度65℃,水浴时间25 min,滚筒表面温度130℃。  相似文献   

9.
发芽及挤压膨化对糙米挥发性风味物质的影响   总被引：3，自引：0，他引：3  
【目的】通过分析糙米经发芽和挤压膨化前后挥发性风味化合物的变化,探讨发芽及挤压膨化处理对糙米挥发性风味化合物的影响效应,为评价和提升糙米挥发性风味提供参考。【方法】以糙米及其经发芽、挤压膨化和发芽-挤压膨化处理的样品为试材,采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）的分析方法,通过NIST14质谱数据库比对以及保留指数（RI）分析对挥发性风味化合物进行鉴定,以内标法测定其含量,通过气相色谱-嗅闻法（GC-O）明确糙米样品气味活性化合物构成谱,分析其整体风味轮廓,评价糙米样品的挥发性风味特征。【结果】共鉴定出挥发性风味化合物28种,主要为醛类、醇类、萜烯类、酯类、杂环及芳香烃化合物。糙米经挤压膨化,醛类、杂环及芳香烃等化合物含量显著增加,醇类和萜烯类含量显著减少,新检出酯类物质;糙米经发芽处理,醇类含量有所增加,醛类、萜烯类、杂环及芳香烃化合物含量减少,未检出酯类物质;发芽糙米经挤压膨化,醛类、萜烯类、杂环及芳香烃化合物含量增加,醇类化合物的含量减少,新检出酯类物质,且发芽糙米经挤压膨化后,醛类、萜烯类、酯类和杂环化合物含量显著高于糙米。主成分分析结果表明,庚醛、壬醛、苯甲醛、D-柠檬烯、甲苯和2-乙酰-1-吡咯啉等化合物含量增加与挤压膨化处理密切相关,2-乙基-1-己醇和3-甲基丁醇含量增加与发芽处理密切相关,乙酸乙酯、乙酸丁酯、二甲基硫醚和吡啶含量增加与发芽-挤压膨化处理密切相关。GC-O结果表明,共检出19种气味活性化合物,其中气味强度值（OIV）≥3的为己醛、庚醛、正己醇、1-辛烯-3-醇、2-乙酰-1-吡咯啉和对二甲苯。风味轮廓分析表明,糙米中蜡质气味强度最高,青草及坚果气味次之,花香及果香气味较弱。糙米经挤压膨化,坚果、青草和果香气味强度明显增加,蜡质气味强度明显减弱;糙米经发芽处理,蜡质、坚果、青草和花香气味强度均降低,果香气味强度不变;发芽糙米经挤压膨化,坚果、蜡质、青草和果香气味强度均显著增加。【结论】发芽处理对糙米中醇类的形成有一定促进作用,而其他挥发性化合物含量均有不同程度降低,导致整体风味强度下降;但糙米在发芽过程中通过生化作用可能产生了挥发性风味前体物质,从而促进发芽糙米经挤压膨化形成更多的挥发性风味化合物。挤压膨化处理对糙米及发芽糙米中醛类、萜烯类、酯类、杂环及芳香烃等挥发性化合物的形成有明显促进作用,且发芽糙米挤压膨化后挥发性风味化合物的含量增加显著高于糙米,整体风味强度均上升,其中坚果和果香气味强度显著增加。  相似文献   

10.
[目的]研究超高压处理对发芽糙米方便米饭消化特性的影响。[方法]以自制发芽糙米为原料,通过模拟发芽糙米饭淀粉体外消化,来分析不同处理压力及不同存放时间对发芽糙米方便米饭消化性的影响。[结果]超高压处理能够提升发芽糙米饭的消化速率,在300.0 MPa下就有较高的消化速率,该压力下发芽糙米饭中快消化淀粉(RDS)和抗性淀粉(RS)含量分别为64.32%、7.29%,而未处理组为55.41%、11.86%;存放2 d后,400.0 MPa下发芽糙米饭中RDS含量为61.43%,远大于未处理组的47.47%,RS淀粉含量为8.50%,低于未处理组的16.68%,但略高于新鲜米饭。[结论]超高压处理能够显著提升发芽糙米饭的消化性,增加发芽糙米饭中RDS含量,降低RS含量,抑制发芽糙米饭的回生,提升发芽糙米饭的品质。  相似文献   

11.
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12.
选用4个糙米品种进行发芽试验,探讨不同直链淀粉含量的糙米发芽后活性成分和蒸煮品质的变化特征.结果表明,糙米发芽后,直链淀粉含量下降显著;粗蛋白含量升高,品种之间存在差异;粗脂肪和灰分均变化不显著.游离必需氨基酸中组氨酸和缬氨酸的含量升高显著,游离非必需氨基酸中,天冬氨酸、谷氨酸、甘氨酸、脯氨酸和酪氨酸的含量升高显著,其余氨基酸含量均有升高,但品种间升幅差异不大.米汤干物质均显著升高;膨胀率和吸水率升高,受品种的直链淀粉含量影响,存在差异;米汤pH值则变化不大.  相似文献   

13.
【目的】羔羊腹泻是由病原微生物、营养改变、环境应激等多因素互作所致的新生和断奶时期危害羔羊生长的临床常见病之一。对断奶前后腹泻羔羊的生长生理与肠道菌群变化与其同期健康羔羊进行比较。为不同生长阶段羔羊腹泻的针对性防治研究奠定科学基础。【方法】在对羔羊腹泻进行临床调查的基础上,随机选择断奶前（31—45日龄）健康和腹泻羔羊各10只、断奶后（60—75日龄）健康和腹泻羔羊各10只分成4组进行生长生理、血液生理生化指标及相关炎性因子指标测定。采集直肠粪样,用16S rRNA测序进行肠道菌群组成结构比较分析。【结果】（1）断奶前健康与腹泻羔羊体重差异不显著。而断奶后腹泻羔羊体重极显著低于健康羔羊（P<0.01）,且腹泻羔羊的体温、脉搏和呼吸频率也均显著低于健康羔羊（P<0.05）。（2）断奶前腹泻羔羊总蛋白、球蛋白、胆固醇等生化指标显著低于健康羔羊（P<0.05）。断奶后腹泻羔羊白细胞总数极显著高于健康羔羊（P<0.01）,尿素氮、肌酐、磷、血糖和总胆红素显著低于健康羔羊（P<0.05）,炎性因子IL-4、IL-6、IL-8显著高于健康羔羊。（3）断奶后健康羔羊与腹泻羔羊肠道菌群共有OTUs占比较断奶前上升近一倍。断奶前腹泻羔羊肠道菌群Alpha多样性显著降低（P<0.05）。健康与腹泻羔羊的肠道菌群PCoA分布差异显著（Weighted UniFrac Adonis和Anosim检验水平,P<0.05）,而断奶后组间差异不显著。门水平：与其同期健康羔羊相比,断奶前腹泻羔羊梭杆菌门相对丰度显著升高（P<0.05）,疣微菌门和放线菌门相对丰度显著下降（P<0.05）。断奶后,腹泻羔羊黏胶球形菌门和放线菌门相对丰度显著下降（P<0.05）。属水平：与其同期健康羔羊相比,断奶前腹泻羔羊梭杆菌属和梭菌属显著升高（P<0.05）,而艾克曼菌属、脱硫弧菌属和丁酸弧菌属显著下降（P<0.05）。断奶后,腹泻羔羊瘤胃球菌属显著下降（P<0.05）,而脱硫弧菌属显著升高（P<0.05）。【结论】本研究结果表明断奶前腹泻羔羊主要发生蛋白质和血脂降低;而断奶后腹泻羔羊的生理变化以尿素氮、肌酐和血糖等指标的下降为特点。断奶前腹泻羔羊肠道菌群失调变化明显;而断奶后腹泻羔羊炎症反应等变化明显。这些差异可能与断奶所引起的日粮组成结构和环境因素改变密切相关。  相似文献   

14.
发芽糙米的干燥特性研究   总被引：3，自引：0，他引：3  
为探讨干燥条件对发芽糙米含水率变化的影响,应用薄层干燥试验台,研究干燥温度、表现风速以及相对湿度对发芽糙米含水率变化的影响。利用Matlab软件和Excel软件处理试验数据,建立了相关的薄层干燥数学模型。结果表明,干燥温度和表现风速对发芽糙米含水率变化影响显著,而相对湿度对其影响较小;依据试验数据建立的薄层干燥数学模型可以描述和预测发芽糙米干燥过程中水分的变化规律,其相关系数为0.9854。试验结果可以为研究发芽糙米干燥过程中水分变化规律提供理论依据。  相似文献   

15.
Aegilops umbellulata (UU) is a wheat wild relative that has potential use in the genetic improvement of wheat.  In this study, 46 Ae. umbellulata accessions were investigated for stripe rust resistance, heading date (HD), and the contents of iron (Fe), zinc (Zn), and seed gluten proteins.  Forty-two of the accessions were classified as resistant to stripe rust, while the other four accessions were classified as susceptible to stripe rust in four environments.  The average HD of Ae. umbellulata was significantly longer than that of three common wheat cultivars (180.9 d vs. 137.0 d), with the exception of PI226500 (138.9 d).  The Ae. umbellulata accessions also showed high variability in Fe (69.74–348.09 mg kg–1) and Zn (49.83–101.65 mg kg–1) contents. Three accessions (viz., PI542362, PI542363, and PI554399) showed relatively higher Fe (230.96–348.09 mg kg–1) and Zn (92.46–101.65 mg kg–1) contents than the others.  The Fe content of Ae. umbellulata was similar to those of Ae. comosa and Ae. markgrafii but higher than those of Ae. tauschii and common wheat.  Aegilops umbellulata showed a higher Zn content than Ae. tauschii, Ae. comosa, and common wheat, but a lower content than Ae. markgrafii.  Furthermore, Ae. umbellulata had the highest proportion of γ-gliadin among all the species investigated (Ae. umbellulata vs. other species=mean 72.11% vs. 49.37%; range: 55.33–86.99% vs. 29.60–67.91%).  These results demonstrated that Ae. umbellulata exhibits great diversity in the investigated traits, so it can provide a potential gene pool for the genetic improvement of these traits in wheat.  相似文献   

16.
发芽糙米干燥工艺研究   总被引：4，自引：0，他引：4  
周玉东  唐淑芬  姚妙爱  张红 《安徽农业科学》2011,39(29):18244-18246
[目的]得到发芽糙米干燥的最佳工艺。[方法]以稻谷为原料制得发芽糙米,采用普通热风干燥与微波干燥2种不同的干燥方式,普通热风干燥设置55、65和75℃,微波干燥设置低火、中火和高火,对发芽后的糙米进行干燥,记录发芽糙米达到安全储藏水分的时间。然后对达到安全储藏水分的发芽糙米进行加工性能、感观质量和营养成分的研究。[结果]微波干燥时中火干燥4 min与普通热风干燥65℃干燥1.5 h都能达到发芽糙米的安全储藏水分,同时发芽糙米的加工性能、感官及营养品质较好。[结论]微波干燥中火干燥4 min为发芽糙米的最佳干燥工艺条件,其次是普通热风干燥65℃干燥1.5 h。  相似文献   

17.
Forty-eight male Lezhi black goat kids with similar body weight ((12.09±1.70) kg) and age ((60±5) d) were used to determine the effect of dietary copper (Cu), in the form of reagent grade Cu sulfate (CuSO4∙5H2O), on performance, serum lipid profile, and the relative mRNA abundance of genes involved in lipid metabolism.  Goat kids were stratified by body weight and randomly assigned to one of 4 treatment groups.  Each treatment consisted of 12 replicate pens with each pen containing one goat kid.  Treatment groups received the basal diet with no supplemental Cu (control), basal diet plus 10 mg of Cu kg–1 of dry matter (DM), basal diet plus 20 mg of Cu kg–1 of DM, or basal diet plus 30 mg of Cu kg–1 of DM.  Goats were housed individually in pens and fed a high-concentrate pelleted diet for 60 d.  Average daily gain, average daily feed intake and feed:gain of goats were not affected by dietary Cu supplementation (P>0.10).  No differences were detected in serum total cholesterol, triglyceride, and high density lipoprotein cholesterol concentrations of goat kids fed with different Cu concentrations (P>0.05).  However, serum low density lipoprotein cholesterol concentrations decreased linearly (P=0.01) as the concentration of dietary Cu increased.  Intramuscular fat content of longissimus muscle increased (P=0.002) quadratically and liver Cu concentrations increased (P<0.001) linearly as dietary Cu concentration increased.  Compared with the control, dietary supplementation of 20 mg Cu kg–1 DM decreased the relative mRNA abundance of fatty acid-binding protein 4 (P=0.01) and lipoprotein lipase (P=0.05), and tended to decrease the relative mRNA abundance of carnitine palmitoyltransferase I (P=0.06) in longissimus muscle of goats.  The relative mRNA abundance of peroxisome proliferator-activated receptor alpha (P<0.001), carnitine acetyltransferase (P=0.001), and carnitine palmitoyltransferase I (P=0.001) were also decreased in liver by Cu supplementation.  These results indicate that dietary supplementation of Cu modified lipid metabolism by increasing muscular fat and decreasing serum low density lipoprotein cholesterol, and the modification might be associated with the reduction of relative mRNA abundance of genes for oxidation of long-chain fatty acid in muscle and liver of Lezhi black goat kids.  相似文献   

18.
富铁发芽糙米生产工艺研究   总被引：3，自引：1，他引：2  
[目的]研究富铁发芽糙米的最佳生产工艺。[方法]以江西产糙米为原料,首先确定糙米发芽的最适浸泡条件与培养条件,然后在糙米发芽过程中以不同浓度硫酸亚铁(稀释浓度为0.25、0.50、1.00、2.50和5.00 g/L)处理,考察硫酸亚铁浓度对糙米发芽率及发芽糙米中铁含量的影响及铁元素富集情况,优化富铁发芽糙米的生产工艺条件。[结果]在一定范围内,发芽糙米中铁元素含量随硫酸亚铁浓度的增大而逐渐增加。最佳的富铁发芽糙米生产工艺为:以浓度为0.25 g/L的硫酸亚铁作为浸泡液,在28℃下浸泡糙米9 h,再转入30℃恒温恒湿培养箱培养20 h。在此条件下可得到铁元素含量为100 mg/kg,发芽率大于80%的富铁发芽糙米。[结论]在生产富铁发芽糙米时浸泡液中硫酸亚铁浓度不宜超过1.0 g/L。  相似文献   

19.
糙米的营养成分及其在发芽过程中的变化   总被引：17，自引：2，他引：17  
研究了糙米中淀粉、还原糖、水溶性蛋白质和游离氨基酸等营养成分含量及其用Ca^2 、GA3和去离子水处理后发芽过程中的变化。结果表明，糙米中除淀粉和还原糖含量低于白米外，水溶性蛋白质、游离氨基酸、粗脂肪、粗纤维和灰分等均高于白米；发芽糙米中淀粉含量下降了43．1％～53．7％，还原糖上升40．4～61．9倍，水溶性蛋白质和游离氨基酸含量分别上升5．7％～17．7％和92．1％～151．2％。上述变化幅度以GA3处理的发芽糙米为最大，其次是Ca^2 处理，而去离子水处理的变化最小。  相似文献   

20.
Artemisia annua is an important preferred host of the mirid bug Apolygus lucorum in autumn.  Volatiles emitted from A. annua attract A. lucorum.  Volatile artemisinic acid of A. annua is a precursor of artemisinin that has been widely investigated in the Chinese herbal medicine field.  However, little is known at this point about the biological roles of artemisinic acid in regulating the behavioral trends of A. lucorum.  In this study, we collected volatiles from A. annua at the seedling stage by using headspace solid phase microextraction (HS-SPME).  Gas chromatography-mass spectrometry (GC-MS) analysis showed that approximately 11.03±6.00 and 238.25±121.67 ng h–1 artemisinic acid were detected in volatile samples and milled samples, respectively.  Subsequently, a key gene for artemisinic acid synthesis, the cytochrome P450 gene cyp71av1, was expressed in engineered Saccharomyces cerevisiae to catalyze the production of artemisinic acid.  After the addition of exogenous artemisinic alcohol or artemisinic aldehyde, artemisinic acid was identified as the product of the expressed gene.  In electroantennogram (EAG) recordings, 3-day-old adult A. lucorum showed significant electrophysiological responses to artemisinic alcohol, artemisinic aldehyde and artemisinic acid.  Furthermore, 3-day-old female bugs were significantly attracted by artemisinic acid and artemisinic alcohol at a concentration of 10 mmol L–1, whereas 3-day-old male bugs were attracted significantly by 10 mmol L–1 artemisinic acid and artemisinic aldehyde.  We propose that artemisinic acid and its precursors could be used as potential attractant components for the design of novel integrated pest management strategies to control A. lucorum.  相似文献   

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