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| 糖诱导桃果实园片果实苯丙氨酸解氨酶活性上升和酚类物质积累的研究 | |
| 引用本文： | 邓科,孔维府,战吉宬,王秀芹,黄卫东.糖诱导桃果实园片果实苯丙氨酸解氨酶活性上升和酚类物质积累的研究[J].中国农学通报,2011,27(25):162-167. |
| 作者姓名： | 邓科 孔维府 战吉宬 王秀芹 黄卫东 |
| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083 2. 中国农业大学食品科学与营养工程学院,北京100083;中国农业大学烟台研究院食品与葡萄酒学院,山东烟台264670 3. 中国农业大学食品科学与营养工程学院,北京100083;中国农业大学葡萄酒科技发展中心,北京100083 |
| 基金项目： | 国家自然科学基金"6-磷酸葡萄糖酸对果实花色苷合成代谢关键酶的影响" |
| 摘 要： | 为了探讨OPPP途径与苯丙烷类代谢途径的关系，使用G6PDH的底物和产物以及蔗糖温育分别处理桃果肉圆片，测定了苯丙烷类代谢的关键酶--苯丙氨酸解氨酶的活性变化，以及酚类物质含量的变化。试验结果显示，葡萄糖-6-磷酸、6-磷酸葡萄糖酸、葡萄糖和蔗糖都可以提高PAL活性，相应的总酚和总类黄酮含量也明显增加。而葡萄糖的类似物，2-脱氧葡萄糖的效应和对照相似，对PAL活性和总酚、总类黄酮的含量影响很小。 |
| 关 键 词： | 栽培 栽培 |
| 收稿时间： | 4/7/2011 12:00:00 AM |
| 修稿时间： | 2011/4/25 0:00:00 |
The Study on Increasing Activity of Phenylalanine ammonia-lyase and Phenols Accumulation Induced by Sugar in Peach Fruit |
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| Deng Ke,Kong Weifu,Zhan Jicheng,Wang Xiuqing,Huang Weidong.The Study on Increasing Activity of Phenylalanine ammonia-lyase and Phenols Accumulation Induced by Sugar in Peach Fruit[J].Chinese Agricultural Science Bulletin,2011,27(25):162-167. | |
| Authors: | Deng Ke Kong Weifu Zhan Jicheng Wang Xiuqing Huang Weidong |
| Institution: | Deng Ke 1,Kong Weifu 1,2,Zhan Jicheng 1,3,Wang Xiuqing 1,Huang Weidong 1,3 (1 College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,3 China Agricultural University (Yantai) Food and Wine Institute,Yantai Shandong 264670,2 Technique Development Center of Grape Wine,Beijing 100083) |
| Abstract: | In order to evaluate the direct relationship between G6PDH and phenylpropanoid metabolism,several kinds of sugars,including products of G6PDH,6-phosphategluconate and sucrose were tested as to whether they enhance activity of phenylalanine ammonia-lyase and total flavonoids production in the tissue incubation system.The results indicated that the activity of PAL in fruit with sucrose,glucose,glucose-6-phosphate and 6-phosphategluconate incubation increased,and in concert on accumulation of total phenols and... |
| Keywords: | peach fruit sugar phenylalanine ammonia-lyase phenols |
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