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‘蜂糖李’果实发育过程中有机酸含量变化及其与苹果酸代谢相关酶的关系 预览 被引量:3

Changes in organic acids content during‘Fengtang'plum(Prunus salicina) fruit development in relation to malic acid metabolism related enzymes
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摘要 【目的】明确‘蜂糖李’果实有机酸组成与含量特点,揭示其发育过程中有机酸含量的变化规律及其与苹果酸代谢相关酶的关系,阐明有机酸积累的关键时期和关键酶。【方法】以‘蜂糖李’及对照‘四月李’为材料,采用高效液相色谱法(high performance liquid chromatograph,HPLC)分析测试李果实发育过程中有机酸组分及含量,并测定苹果酸代谢相关酶的活性。【结果】利用高效液相色谱分析李果实中有机酸组分及含量,发现‘蜂糖李’果实成熟时总酸含量(ω,后同)为5.94 mg·g-1,包括苹果酸、酒石酸、柠檬酸、草酸、莽草酸和琥珀酸6种,其中以苹果酸含量最高(占总酸含量的88%),‘四月李’果实中有机酸组分与‘蜂糖李’一致,均属于苹果酸型。2个李品种果实中总酸含量的差异主要是由苹果酸含量的差异所致。通过分析李果实发育过程中有机酸含量的变化,发现‘蜂糖李’果实中苹果酸含量大量积累的关键时期在果实发育前期,整体呈先增加后降低的趋势,草酸、酒石酸含量逐渐降低,而柠檬酸含量逐渐升高。与‘四月李’相比,‘蜂糖李’果实中苹果酸、草酸、酒石酸及总酸含量的变化趋势与之一致,且苹果酸及总酸含量在整个过程中均显著低于‘四月李’,而柠檬酸含量的变化趋势与之相反。最后通过分析苹果酸含量与相关代谢酶活性之间的相关性,表明‘蜂糖李’果实中苹果酸在果实发育前期大量积累主要是该时期磷酸烯醇式丙酮酸羧化酶(PEPC)活性增强促进了苹果酸的大量合成以及NADP-苹果酸酶(NADP-ME)活性降低减少苹果酸的分解,与NAD-苹果酸脱氢酶(NAD-MDH)关系不大,而‘四月李’苹果酸积累的关键酶是NAD-MDH。在果实发育后期,‘蜂糖李’及‘四月李’NADP-ME活性迅速升高,前者PEPC活性减弱,后者NAD-MDH活性下降,使得2者果实中苹果酸的降解大� 【Objective】In order to understand the mechanisms regulating acidity in plum fruit, the composition and contents of organic acids in‘Fengtang'plum(Prunus salicina‘Fengtang') fruit were determined, and the changes in organic acids content during the fruit development and their relationships with the activities of enzymes associated with malic acid metabolism were analyzed. The critical period and key enzymes of organic acid accumulation were elucidated.【Methods】‘Fengtang'and‘Siyue'fruits were used as experimental material. The composition and contents of organic acids in plum fruitsduring the development were analyzed by high performance liquid chromatography(HPLC) and the activities of enzymes related with malic acid metabolism were determined by spectrophotometer. The correlations between the changes in malic acid content and the activities of malic acid metabolism enzymes were analyzed in this study.【Results】The total acid content was 5.94 mg· g~(-1) at maturity in‘Fengtang',including 6 organic acids, malic acid, tartaric acid, citric acid, oxalic acid, shikimic acid and succinic acid. Among them, malic acid was the dominant acid accounting for 88% of the total acid content.‘Siyue'fruit had the same composition of organic acids. Both cultivars belong to the malic acid type. During the growth and development of plum, the content of malic acid increased first and decreased at the late phase. The malic acid content in‘Fengtang'reduced to a minimum when the fruit was ripe, and was always significantly lower than‘Siyue'. The content of oxalic acid and tartaric acid gradually decreased with the growth and development of fruit, and the amplitude was small at the ripening period,but the content of citric acid gradually increased. The changes in total acid content and malic acid content in the fruit of‘Siyue'were similar to those of‘Fengtang'. The difference in total acid content in the two cultivars was mainly due to the difference in malic acid content. T
作者 王小红 陈红 董晓庆 WANG Xiaohong1' 2, CHEN Hong1' 2., DONG Xiaoqing1' 2 (1College of Agriculture, Guizhou University, Guiyang 550025, Guizhou, China; 2Guizhou Fruits Engineering Technology Research Centre, Gui- yang 550025, Guizhou, China)
出处 《果树学报》 CSCD 北大核心 2018年第3期293-300,共8页 Journal of Fruit Science
基金 贵州省科技厅攻关项目(黔科合支撑[2016]2521号) 贵州省自然科学基金(黔科合基础[2016]1042)
关键词 李果实 有机酸 苹果酸 磷酸烯醇式丙酮酸羧化酶 NADP-苹果酸酶 NAD-苹果酸脱氢酶 高效液相色谱 Plum (Prunus salicina) fruit Organic acids Malic acid PEPC NADP-ME NAD-MDH HPLC
作者简介 王小红,女,在读硕士研究生,主要从事果树种质资源研究与利用。E—mail:371912599@qq.com;E—mail:chenh96@aliyun.com
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