摘要
利用高效液相色谱法对3个褐化程度不同的蝴蝶兰品种A1(大白花红心)、B3(迷你型白花黄心)和R4(深红花红心)进行了9种酚酸定性定量分析,并研究了以叶片为外植体的初代培养过程中总酚含量的动态变化。结果表明:绿原酸、邻苯二酚、儿茶酚、咖啡酸及没食子酸、对羟基苯甲酸、香豆酸可能与蝴蝶兰褐变相关,苯甲酸对蝴蝶兰褐变影响很小;在褐变过程中,总酚含量越高,褐变程度越严重。
Three varieties of Phalaenopsis spp. including A1, B3 and Performance Liquid Chromatography （HPLC） was used to analyze phenolic R4 were used as materials, High acids of Phalaenopsis spp. qualitatively and quantitatively. Results showed that chlorogenic acid, catechol, catechuic acid, caffeic acid and gallic acid, phydroxybenzoic acid, coumaric acid were correlated with browning, and the influence of benzoic acid on browning was neglectable; The dynamic changes of total phenolic acids contents were studied. Results showed that total phenols were positively correlated with browning.
出处
《园艺学报》
CAS
CSCD
北大核心
2006年第5期1137-1140,共4页
Acta Horticulturae Sinica
基金
‘十五’国家‘863’项目(2004AA241200)
农业部蔬菜遗传与生理重点开放实验室项目
关键词
蝴蝶兰
褐变
酚酸
总酚
Phalaenopsis
Browning
Phenolic acid
Total phenols
