| 香稻香气形成的生理特性初步研究 |
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| 引用本文： | 段美洋,黎国喜,田华,钟克友,唐湘如.香稻香气形成的生理特性初步研究[J].湖南农业大学学报(自然科学版),2009,35(1). |
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| 作者姓名： | 段美洋 黎国喜 田华 钟克友 唐湘如 |
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| 作者单位： | 华南农业大学,农学院,广东,广州,510642 |
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| 基金项目： | 国家自然科学基金，高等学校博士学科点专项科研基金，广东省自然科学基金，广东省农业攻关重点专项 |
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| 摘 要： | 以非香稻品种华粳籼74为对照,对4个不同基因型香稻的香气及香气合成相关氨基酸和酶进行了比较生理学研究.研究发现:所有参试香稻品种的糙米香气含量均高于对照;香稻品种籽粒游离脯氨酸含量和脯氨酸氧化酶活性以及桂香占和培杂软香籽粒总游离氨基酸含量也高于华粳籼74.通过主成分分析证实,游离脯氨酸、脯氨酸氧化酶和总游离氨基酸是香稻香气合成的主要因子,而鸟氨酸转氨酶与香稻香气的形成无明显关系.
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| 关 键 词： | 香稻 香气 脯氨酸 总游离氨基酸 脯氨酸氧化酶 鸟氨酸转氨酶 |
Primary research on the physiological characteristics of aroma formation in aromatic rice |
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| DUAN Mei-yang,LI Guo-xi,TIAN Hua,ZHONG Ke-you,TANG Xiang-ru.Primary research on the physiological characteristics of aroma formation in aromatic rice[J].Journal of Hunan Agricultural University,2009,35(1). |
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| Authors: | DUAN Mei-yang LI Guo-xi TIAN Hua ZHONG Ke-you TANG Xiang-ru |
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| Institution: | College of Agronomy;South China Agricultural University;Guangzhou 510642;China |
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| Abstract: | A comparative physiological research on aroma, relative amino acid and enzymes in aroma formation of four different genotype aromatic rice was conducted using non-aromatic rice variety,Huajingxian74,as control(CK). The results showed that compared to CK,both aroma content and free proline content were higher and its proline oxidass activity was stronger.In addition,content of total free amino acid of variety,Guixiangzhan and Peizaruanxiang. It was confirmed that the free proline content,proline oxidase acti... |
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| Keywords: | aromatic rice aroma proline total free amino acid proline oxidase ornithine aminotransferase |
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