| 葡萄果实糖苷键合态萜烯物质的研究进展 |
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| 引用本文： | 问亚琴,崔婧,潘秋红.葡萄果实糖苷键合态萜烯物质的研究进展[J].园艺学报,2012,39(9):1679-1686. |
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| 作者姓名： | 问亚琴 崔婧 潘秋红 |
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| 作者单位： | （中国农业大学食品科学与营养工程学院，葡萄与葡萄酒研究中心，北京 100083） |
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| 基金项目： | 国家农业产业技术体系专项项目 |
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| 摘 要： | 萜烯是构成葡萄果实品种香气的重要成分，主要以游离态和糖苷键合态形式存在。通常糖苷键合态萜烯的含量远远高于游离态，是构成葡萄酒香气的重要前体物质。对葡萄果实中糖苷键合态萜烯物质的组成、含量及其影响因素，催化糖苷键合态萜烯形成的糖基转移酶等的研究进展以及糖苷键合态香气物质的分析方法进行了综述。
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| 关 键 词： | 葡萄 果实 糖苷键合态萜烯 萜烯糖基转移酶 |
Research Progress of Glycosidically-bound Terpenes in Grapes |
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| WEN Ya-qin,CUI Jing,and PAN Qiu-hong.Research Progress of Glycosidically-bound Terpenes in Grapes[J].Acta Horticulturae Sinica,2012,39(9):1679-1686. |
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| Authors: | WEN Ya-qin CUI Jing and PAN Qiu-hong |
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| Institution: | （Centre for Viticulture and Enology，College of Food Science and Nutritional Engineering，China Agricultural University，Beijing 100083，China） |
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| Abstract: | Terpenes，the main components of varietal aroma of grapes，exist in free volatile form and glycosidically-bound form as well. Generally，glycosidically-bound terpenes accumulate in much higher amounts than free forms in developing grape berries，and they are thus considered to be the important aroma precursors. The present paper summarizes the research progress of glycosidically-bound terpenes in grapes，including the composition and content of glycosidically-bound terpenes，the factors affecting the accumulation of these compounds，the study statue concerning terpene-specific glycosyltransferases as well as the qualitative and quantitative methods of glycosidically-bound terpenes. |
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| Keywords: | grape fruit glycosidically-boundterpene terpene-specificglycosyltransferase |
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