茉莉花酯酶同工酶的研究

RESEARCH ON THE ESTERASE ISOZYMES OF Jasminum sambac (L.)

为探讨茉莉花酯类香气化合物的形成机理，采用垂直平板电泳分析了茉莉花酯酶同工酶．结果表明：适宜分离胶浓度为１２．６％左右；分离出１０条酶带，其中ＥＳ２，３，４，８，９为强带，ＥＳ１，５，６，７，１０为弱带，从各谱带在茉莉花成熟和释香过程中的不同变化趋势，可以推测ＥＳ３，４与茉莉花酯类香气化合物形成存在一定的相关性．同时比较了两种酶液制备方法对酯酶谱带的影响．

In order to ascertain the mechanism of esters forming in aroma of Jasminum sambac (L.),the esterase isozymes of the petal was analyzed by electrophoresis. The results showed that the suitable concentration of separation gel was about 12.6%;10 bands were separated during flower maturing and opening,the activities of ES2,3,4,8 and 9 were strong,while the activities of ES1, 5, 6, 7 and 10 were weak ;ES3 and 4 were closely relative to the esters forming.In addition,the effects of twoenzyme preparation were also compared.