蝴蝶兰组培褐变与酚酸类物质及相关酶活性的关系

Relationship Between Tissue Browning and Phenolic Acids and Related Enzymes in Phalaenopsis

【目的】寻找与蝴蝶兰褐变相关的主要酚酸,并了解与总酚含量及相关酶活性之间的关系。【方法】以3个褐变程度不同的蝴蝶兰品种P.‘China Best Girl’(A1)、P.amabilis BL.‘Jude Butterfly’(B3)和Dtps.King Shiang’sRose×Jetgreen Firbird(R4)为材料,利用高效液相色谱对其进行了9种酚酸的定性定量分析,并在以叶片为外植体的初代培养过程中,研究了总酚含量、苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)和过氧化物酶(POD)的动态变化。【结果】初步证明绿原酸、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,褐变程度高的品种,总酚含量也高;PAL和PPO活性与褐变程度呈正相关,POD与褐变有很大关系;总酚含量与PAL活性呈正相关,与PPO和POD活性呈负相关。【结论】初步阐明了与蝴蝶兰褐变相关的酚酸种类,以及褐变程度与总酚含量及相关酶活性的关系。

[Objective] The aim of this study was to find out the main phenolic acids which related with tissue browning, and analyze the relationship between tissue browning and total phenols and related enzymes in Phalaenopsis. [Method]Three varieties of Phalaenopsis. spp. including P. China Best Girl （A1）, P. arnabilis BL. Jude Butterfly （B3） and Dtps. King Shiang＇s RosexJetgreen Firbird （R4） were used as materials, high performance liquid chromatography （HPLC） was used to analyze phenolic acids of them qualitatively and quantitatively. And the dynamic changes of total phenolic acids contents and the activity of PAL, PPO and POD were studied. [Result] Chlorogenic acid, catechol, catechuic acid, caffeic acid and gallic acid, p-hydroxybenzoic acid, coumaric acid correlated with browning, and the influence of benzoic acid on browning was neglectable. Total phenols, PAL and PPO were positively correlated with browning; POD played an important role in browning; content of total phenols showed a positive corelation with PAL and a negative corelation with PPO and POD. [ Conclusion] The related types of phenolic acids in browning of Phalaenopsis, as well as the relationship between tissue browning and phenolic acids and related enzymes are clarified preliminarily.