千里香杜鹃挥发性成分的分析研究

 采用水蒸汽蒸馏法和毛细管气相色谱—质谱联用法对野生杜鹃挥发性化学成分进行了分析,分离出83 个峰, 确认了其中的77 种化合物, 其含量共占全油的98. 63 % , 其主要化学成分为5 - 羟基- 2- 甲基苯甲醛; 2 - 氟苯基异氰酸盐; 5 - 乙基- 5 - 甲基- 环己酮; 1 - 乙基- 1 - 甲基- 环己烷; 4α- 甲基- 十氢萘; β- 榄香酮; 1 , 2 , 3 , 5 , 6 , 7 , 8 , 8α- 八氢萘等。     

龙牙蕉和香芽蕉叶片挥发性化学成分比较

应用GC—MS分析了龙牙蕉和香芽蕉叶片挥发性化学成分。结果表明,2者叶片挥发油化学成分种类基本相同,但各类物质含量比例不同。龙牙蕉叶挥发油主要化学物质为2-甲氧基-4-乙烯基苯酚、叶绿醇同质异构物、邻苯二甲酸二丁酯、香叶酮、6,10,14-三甲基-2-十五烷酮、β-紫罗兰酮、戊二酸二丁酯等23种,其中酮类占50．648％,酯类占29．457％,酚类(主要是苯酚类)占11．475％,烷酸类(主要是棕榈酸)占4．775％,醛类占3．703％。香芽蕉叶挥发油主要由邻苯二甲酸二丁酯、6,10,14-三甲基-2-十五烷酮、棕榈酸、丁二酸二异丁酯、戊二酸二丁酯、番红花醛、邻苯二甲酸二异丁酯等23种化学物质组成。其中酯类占41．011％,酮类占24．587％,醛类占10．3％,烷烃类占9．312％,烷酸类(主要是棕榈酸)占8．577％,醇类(主要是叶绿醇)占4．124％。龙牙蕉叶挥发性物质以酮类为主,其次为酯类和酚类;而香芽蕉以酯类含量最高,其次为酮类和醛类。     

不同产地雪菊挥发油化学成分比较

以黑龙江和新疆产地雪菊为试材,采用水蒸气蒸馏法提取雪菊挥发油,通过GC-MS联用技术鉴定雪菊挥发油成分,利用峰面积归一化法分析各成分占总含量的相对百分含量。结果表明:黑龙江雪菊挥发油中得到36个色谱峰,鉴定出23种化学成分,主要为柠檬烯(50.961%)、α-水芹烯(5.717%)、蒎烯(5.226%),新疆雪菊挥发油中得到36个色谱峰,鉴定出22种化学成分,主要为D-柠檬烯(59.911%),蒎烯(7.866%)、2-异丙基-5-甲基-9-亚甲基-双环[4.4.0]-1-癸烯(3.840%);黑龙江雪菊经减压蒸馏处理,鉴定出的成分从23种减少到18种,主要成分为D-柠檬烯(65.810%)。柠檬烯和D-柠檬烯含量可作为鉴别2个产地雪菊挥发油的指标。     

不同发育时期椰子叶片精油的提取与成分分析

为明确引诱椰心叶甲[Brontispa longissima(Gestro)]取食的化学信息物质,利用同时蒸馏萃取法分别提取椰子(Cocos nucifera L.)的心叶、半展叶、老熟叶的精油,并采用气相色谱-质谱联用法对3者化学成分进行种类和含量的比较分析.结果表明,不同发育时期椰子叶片精油的主要成分为:2,3-二...     

水蒸气蒸馏与乙醇提取荸荠挥发油成分的GC-MS分析

通过水蒸气蒸馏和乙醇提取荸荠中的挥发油成分,运用气相色谱-质谱联用技术进行分离鉴定,峰面积归一化法进行定量分析,分析并比较了水蒸气蒸馏法与乙醇提取法荸荠挥发油成分的差异,为其功能成分研究和加工利用提供理论依据。试验结果表明,水蒸气蒸馏法共分离鉴定出103种成分(占总峰面积的90.32%),其中羧酸类物质占主导地位(62.18%),主要成分为亚油酸(32.52%)、棕榈酸(21.53%)、油酸(5.62%)和棕榈油酸(0.93%)等。乙醇提取法共分离鉴定出49种成分(占总峰面积的79.46%),其中也是羧酸类物质占主导地位(52.36%),主要成分为亚油酸(19.42%)、棕榈酸(14.82%)、油酸(11.08%)和硬脂酸(6.72%),同时还鉴定出香兰素、月桂酸和角鲨烯等活性组分。2种不同的提取方法共同鉴定出了25种化学成分,但提取的挥发油种类和含量存在明显差异。     

应用顶空固相微萃取-气相色谱/质谱法分析杧果叶片挥发性物质成分

应用顶空固相微萃取法（HS-SPME）及气相色谱-质谱（GC/MSD）法进行本地种杧果叶片成分分析。结果共检测出68种挥发性成分,鉴定出其中的50个成分,含量占总挥发性组分的98.56%,其中主要成分为（n）-杜松萜烯（18.87%）、2,2,4,8-四甲基三环[5.3.1.0]8-十一烯（17.78%）、2,4,6-三甲基苯酚（12.94%）、,c-衣兰油烯（10.09%）、偄-杜松萜烯（-）-（8.14%）、香附子烯（5.64%）、（＋）-香橙烯（4.17%）等。分析结果从对本地种杧果叶片挥发性成分功能角度肯定其作为行道树的价值功效。     

HS-SPME-GC-MS分析油梨种子的挥发性成分

采用顶空固相微萃取法提取油梨种子挥发性成分,应用气相色谱-质谱联用技术进行了分离与鉴定,经计算机检索与标准谱图对照,确定其化学成分,并采用峰面积归一法计算各成分的相对含量。结果表明,从油梨种子中初步鉴定了83种化学成分,占总挥发性化学成分的86.10%,其中化合物种类相对含量由高到低依次为萜类(37种,77.75%)、醇类(13种,2.17%)、酯类(8种,1.77%)、醛类(13种,1.63%)、烃类(4种,1.21%)、环氧类(2种,0.94%)、酮类(3种,0.42%)、肟类(1种,0.11%)、酸类(1种,0.07%)、噻唑类(1种,0.04%)。相对含量较高的主要挥发性化合物有反式-α-佛手柑油烯(27.99%)、大牛儿烯D (11.01%)、反-β-法尼烯(6.85%)、β-倍半水芹烯(4.44%)、反-β-罗勒烯(4.13%)、β-石竹烯(2.82%)、β-甜没药烯(2.56%)、α-蒎烯(2.48%)、δ-杜松烯(2.09%)、反-α-香柠檬烯(1.43%)。     

尾叶桉叶精油的成分分析及抑菌效果初探

用水蒸气蒸馏法提取尾叶桉叶精油,采用GC-MS联用技术分析了精油的化学成分,用滤纸片法测其抑菌效果。结果表明:共鉴定出尾叶桉叶精油挥发性化学成分51种,占挥发油总量的92.60%,其中1,8-桉叶油素和乙酸松油酯含量较高,分别占39.03%和14.35%;尾叶桉叶精油对常见的几种细菌和真菌均有抑菌效果。     

琼花挥发性成分的GC-MS分析

采用顶空固相微革取操作,结合气相色谱质谱联用技术对琼花的挥发性成分进行鉴定分析,并用面积归-法测定其相对含量。共分离了48个色谱峰,初步鉴定了其中的24个成分,占其挥发性成分的81．64％。主要包括烷烃、烯烃、醇、酚、酯、及芳烃类等6类化合物,其中烯烃化合物占总色谱馏出峰面积的51．57％,烷烃类占11．95％,芳烃类占9．61％,醇类占5．47％,酯类占2．43％,酚类含量最低,只占0．7％。其主要化合物有：石竹烯（13．5％）,5,6-二亚甲基环辛烯（11．11％）,古巴烯（7．42％）,2-乙烯基-1,1-二甲基-5-亚甲基环已烷（8．47％）,十一烷（2．59％）,5-己烯-1-醇（5．15％）等化合物。     

山刺番荔枝叶片挥发性成分的SPME-GC/MS分析

【目的】鉴定山刺番荔枝叶片芳香气味的组成。【方法】采用固相微萃取结合气相色谱/质谱法,分析鉴定了山刺番荔枝叶片中的挥发性化学成分组成。【结果】共检出挥发性物质76种,包括烯类、醛类、醇类、脂类、酮类等,其中烯类物质种类最多、含量最高。萜类物质蒎烯含量超过25%。对挥发性物质的香味进行分析,发现其包含25种香型,其中松柏香和木香荷载较大,而叶片中的辛香味应主要来自叶醛和苯甲醛。此外,还从挥发性成分中检出了抗癌活性物质β-榄香烯。【结论】本研究为山刺番荔枝叶片精油和药物的开发提供了参考。     

木瓜籽油超临界CO_2提取及其成分分析

为有效提取木瓜籽中的油脂,采用超临界CO2萃取木瓜籽油,并对其油脂成分进行气质联用分析。结果表明:在CO2流量15kg/h、萃取压力35MPa、萃取温度35℃条件下萃取130min,其油脂得率为21.8%;油脂中含有5种脂肪酸成分,其中油酸含量65.2%。     

模拟酸雨对番木瓜叶片细胞膜透性和膜脂脂肪酸组分的影响

 研究了不同pH 值(4.5 、3.5 、3.0 、2.5) 的模拟酸雨对番木瓜叶片细胞膜透性和膜脂脂肪酸组分的影响。结果表明, 酸雨处理导致细胞膜透性、MDA 含量、脂氧合酶(LOX) 活性及K⁺ 、Ca²⁺ 、Mg²⁺ 渗出量显著上升, 膜脂肪酸组分中饱和脂肪酸组分增加, 不饱和脂肪酸组分及不饱和指数( IUFA)下降。用差异显著性检验结果为判量标准初步评价模拟酸雨对番木瓜叶片生理指标的影响阈值为pH 3.0 。     

Synergistic effects of modified atmosphere and minimal processing on the keeping quality of pre-cut papaya (Carica papaya L.)

Summary

Pre-cut papaya is a highly perishable product and requires suitable pre-treatment and storage protocols for commercial utilisation. Papaya was peeled, cut into slices (5 cm 0.6 cm 0.7 cm) and surface sanitised with chlorinated water (0.1 g l^–1). The slices were then subjected to minimal processing pre-treatments with a tissue firming agent (1 g l^–1 CaCl₂) for 10 min, anti-microbials (0.4 g l^–1 potassium sorbate and 0.4 g l^–1 sodium benzoate) and anti-browning agents (0.2 g l^–1 ascorbic acid) for 30 min, followed by acidification (7.0 g l^–1 citric acid) for 2 min. The pre-treated slices were kept under UV light (2.5 kJ m^–2 for 10 min) and subsequently packed in a modified atmosphere (3% O₂ + 6% CO₂ + 91% N₂) under partial vacuum (30 kPa), or in air, in polyethylene (PE) pouches (12 cm 10 cm; 25 µm thick; 100 g fill-weight) or in polyethylene terephthalate (PET) bottles (2 l; 500 g fill-weight) with a 2.25 cm² silicone membrane diffusion window. Samples were stored at 6° ± 1°C and analysed for changes in their physico-chemical, microbiological and sensory attributes, along with their head-space gaseous composition. The pre-treatments acted synergistically with the modified atmospheres to stabilise the papaya slices, physiologically, as well as restricting the proliferation of microbes (e.g., total plate counts of coliforms, yeasts and moulds). Physiological stability was characterised by a significant (P < 0.05) reduction in respiration rate, reduced losses of texture and ascorbic acid, delayed increases in electrical conductivity and in colour co-ordinates, without impeding the sensory quality of the product. Pre-treated papaya slices, kept under different modified atmospheres, had storage lives of 44 – 60 d at 6° ± 1°C, which may facilitate bulk storage and long-distance transportation.     

Effect of Glomus mosseae and Entrophospora colombiana on plant growth,production, and fruit quality of ‘Maradol’ papaya (Carica papaya L.)

The effect of inoculating ‘Maradol’ papaya plants with arbuscular mycorrhizal fungi (AMF) Glomus mosseae (GM) and Entrophospora colombiana (EC) was assessed. The results showed that both mycorrhizae species increased the number of fruits and yield in papaya plants by 41.9 and 105.2% for GM and 22.1 and 44.1% for EC, respectively, with respect to control plants. GM significantly increased plant height. Sugar content, firmness, color (°Hue), and ripening process of mycorrhized plant fruits were similar to those of the control. Weight loss of mycorrhized plant fruits was considerably less than that of the control. Inoculation of papaya with AMF is recommended, particularly with GM since it increases yield, and fruit weight (45.1%), furthermore, it reduced fruit weight loss during ripening.     

番木瓜开花相关基因CpFT1及启动子的克隆与表达分析

以番木瓜（Carica papaya L.）花为材料,利用番木瓜基因组序列设计番木瓜CpFT1和启动子扩增引物,通过PCR获得了该基因长度为525 bp的基因组DNA序列和1 500 bp的上游调控序列。通过生物信息学分析,发现CpFT1编码174个氨基酸。经序列对比及进化分析发现,番木瓜FT基因与山毛榉FT基因同源性最高。亚细胞定位显示CpFT1蛋白定位于细胞核。进一步分析CpFT1的启动子序列,脱落酸、赤霉素、水杨酸等激素调控相关的元件位于CpFT1上游1 500 bp的序列上。利用实时荧光定量PCR检测了CpFT1在不同性别花器官、花不同发育阶段以及不同激素处理下花中的表达差异,结果表明CpFT1的表达可能受到脱落酸、水杨酸等激素的调控。     

HPLC法测定番木瓜种子对羟基苯甲酸和香草酸的含量(英文)

【目的】为了测定番木瓜种子醇、石油醚、乙酸乙酯、正丁醇和水提取物中的对羟基苯甲酸和香草酸含量,【方法】建立了测定各提取物中的2种酚酸含量的HPLC法,并检测了2种酚酸的含量。【结果】标样浓度介于1～5 mg.L-1时,标样浓度与峰面积间具有良好线性回归关系;本试验所优化的HPLC法具备良好的精密性、重演性和稳定性,简便易行,适于检测番木瓜种子粗提物中的对羟基苯甲酸和香草酸含量;2种酚酸含量以乙酸乙酯提取物中最高、正丁醇提取物中次之,水提取物中则几乎未能检测到。【结论】2种酚酸主要存在于乙酸乙酯和正丁醇提取物中,在水提取物中几乎不存在。     

番木瓜遗传改良研究进展

就番木瓜的株性和抗病性等性状遗传、杂交育种、人工诱变育种、离体培养、分子标记及基因工程育种等现代生物新技术育种方面的研究进展及相关问题进行了评述,重点综述了番木瓜株性遗传、远缘杂交与胚胎学、基因工程在抗环斑型花叶病毒病(PRSV)品种培育及分子标记辅助选择育种应用的研究进展,并分析了今后番木瓜育种的发展趋势。     

Influence of 1-methylcyclopropene on pectic enzyme activities,gene expression,and cell wall modification in papaya (Carica papaya cv. ‘Sunrise’) fruit

SUMMARY

‘Sunrise’ papaya fruit harvested at two stages of maturity [colour break (< 10% yellow peel colour) and 25% yellow peel colour] were treated with 100 nl l^–1 1-methylcyclopropene (1-MCP) to determine its effects on ripening, on the activities and levels of gene expression of polygalacturonase (PG), pectin methyl esterase (PME), and βgalactosidase ( βGal), and on the degradation of cell wall components. 1-MCP delayed ripening and the onset of the climacteric, although the peak in the respiration rate was almost the same as that in untreated control fruit. Colour-break fruit treated with 1-MCP exhibited a continuous increase in ethylene production, but at a lower rate than in control fruit. Consequently, 1-MCP-treated fruit ripened with a concomitant reduction in firmness, which was accompanied by an increase in PG and βGal enzyme activities and gene expression. On the other hand, fruit treated with 1-MCP at the 25% yellow stage exhibited lower levels of ethylene production and developed pulp with a rubbery texture at the ripe stage which was attributed to reduced PG, βGal, and PME enzyme activities and gene expression. This was consistent with the higher level of cell wall polysaccharides measured in 1-MCP-treated fruit. The above results indicated that ‘Sunrise’ papaya fruit can be treated with 1-MCP at the colour break stage since they have a greater capacity to recover from the effects of 1-MCP than fruit treated at the 25% yellow stage.     

几种处理方法对番木瓜果实贮藏的保鲜效果

以日升番木瓜果实为材料,研究了热水处理、乙烯吸收剂及1-甲基环丙烯(1-MCP)处理对果实采后病害、相关果实品质及保护酶活性变化规律的影响。结果表明,乙烯吸收剂和1-MCP能显著的抑制果实病情指数的上升,延缓果实硬度的下降和含糖量的积累,维持较高的超氧化物歧化酶(SOD)活性和较低含量的丙二醛(MDA),有利于保持果实品质,延长贮藏时间。试验表明乙烯吸收剂和1-MCP处理均为番木瓜果实贮藏保鲜的可选方法。     

Physiological and physico-chemical changes in green papaya (Carica papaya L. ‘Kaek Noul’) shreds taken from the outer or inner mesocarp

This study compared physiological and physico-chemical changes in shreds of green papaya (Carica papaya L. ‘Kaek Noul’), taken from inner and outer mesocarp tissues, during storage at 7ºC for up to 8 d. Reductions in the flesh firmness of shreds, microstructure, colouration, dry matter content (DMC), and fresh weight (FW) loss, and in the rates of respiration, ethylene production, and enzyme activities were measured. The rapid loss of firmness of green papaya ‘Kaek Noul’ shreds taken from the inner mesocarp was attributed to the larger and more loosely arranged cells of the inner mesocarp compared to the smaller and compact cells of the outer mesocarp. Shreds taken from the outer mesocarp had a higher DMC [6.21–6.77% (w/w)] than those from the inner mesocarp [5.83–6.34% (w/w)] during storage at 7ºC. FW loss was higher for shreds from the inner mesocarp than from the outer mesocarp (0.89–1.12% vs. 0.39–1.00%, respectively). Colour values (h°) were lower at the end of storage for shreds from the inner mesocarp than shreds from the outer mesocarp (104.38° and 111.94°, respectively). Moreover, scanning electron micrographs of shreds from inner mesocarp and outer mesocarp tissues showed that the slower loss of firmness in shreds from the outer mesocarp could be attributed to having smaller and more compact cells, as well as to lower ethylene production by the outer mesocarp. However, this was not related to cellulase activity. This study indicated why processors prefer to use shreds from the outer mesocarp of green papaya.