| 草莓果实发育过程中芳香物质含量和醇酰基转移酶活性的变化 |
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| 引用本文： | 隋静,姜远茂,彭福田,国颖,刘丙花,赵凤霞,王海云.草莓果实发育过程中芳香物质含量和醇酰基转移酶活性的变化[J].园艺学报,2007,34(6):1411-1417. |
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| 作者姓名： | 隋静 姜远茂 彭福田 国颖 刘丙花 赵凤霞 王海云 |
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| 作者单位： | （山东农业大学园艺科学与工程学院，作物生物学国家重点实验室，山东泰安 271018） |
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| 基金项目： | 引进国际先进农业科技计划(948计划) |
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| 摘 要： | 以'丰香'和'罗莎'两个风味品质差异显著的草莓品种为试材，采用气谱-质谱联用技术测定果实中芳香物质的成分及相对含量，同时采用DTNB比色法测定果实中醇酰基转移酶活性。结果表明：'丰香'成熟果实中的芳香物质以酯类（32.18％）、醛类（19.55％）和酮类（16.82％）化合物为主；'罗莎'成熟果实中的芳香物质以醛类（41.51％）和酯类（23.25%）化合物为主。随果实发育，'丰香'和'罗莎'果实中酯类和酮类化合物的相对含量呈上升趋势，而醇类和醛类化合物则呈下降趋势。'丰香'果实红熟期酯类化合物的相对含量是粉熟期的4倍，醇类化合物则由粉熟期的54.35%降至5.17%。随着果实发育，'丰香'和'罗莎'中AAT酶活性显著升高，'丰香'果实各发育期的AAT酶活性显著高于'罗莎'。
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| 关 键 词： | 草莓 果实 发育阶段 风味 芳香物质 醇酰基转移酶 |
| 文章编号： | 0513-353X（2007）06-1411-07 |
| 收稿时间： | 2007-07-09 |
| 修稿时间： | 2007-09-28 |
Development of Aroma Components and Alcohol Acyltransferase Activity in Strawberry Fruit During Ripening |
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| SUI Jing,JIANG Yuan-mao,PENG Fu-tian,GUO Ying,LIU Bing-hua,ZHAO Feng-xia,WANG Hai-yun.Development of Aroma Components and Alcohol Acyltransferase Activity in Strawberry Fruit During Ripening[J].Acta Horticulturae Sinica,2007,34(6):1411-1417. |
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| Authors: | SUI Jing JIANG Yuan-mao PENG Fu-tian GUO Ying LIU Bing-hua ZHAO Feng-xia WANG Hai-yun |
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| Institution: | (College of Horticulture Science and Engineering of Shandong Agricultural University, State Key Laboratory of Cropbiology, Tai'an, Shandong 271018，China ) |
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| Abstract: | Fragaria×ananassa Duch. 'Toyonoka'and Fragaria×ananassa Duch. 'Rosa' were used to study the changes of aroma components and their relative content by using GC-MS, at the same time, alcohol acyltransferase activity was determined with the method of DTNB colorimetry. The majority of aroma components were determined to be esters(32.18%),aldehydes(19.55%) and ketones(16.82%) in ripe Toyonoka. While the majority of aroma components were determined to be aldehydes(41.51%) and ester(23.25%) in ripe Rosa fruit. In the process of strawberry fruit development the relative content of ketones and esters increased, while the relative content of alcohols and aldehydes decreased. In Toyonoka fruit, the relative content of esters was 4 times more at the red ripe stage than those at the pink stage. While the relative content of alcohols decreased from 54.35% at the red ripe stage to 5.17% at the pink stage. The AAT activity increased obviously in Toyonoka and Rosa in the development of the fruit. In addition, the AAT activity was greater in Toyonoka than that in Rosa fruit at various development stages. |
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| Keywords: | Strawberry Fruit Development stage Flavour Aroma component Alcohol acyltransferase |
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