摘要
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 twoenzyme preparation were also compared.
出处
《湖南农业大学学报(自然科学版)》
CAS
CSCD
1998年第1期18-22,共5页
Journal of Hunan Agricultural University(Natural Sciences)
关键词
茉莉花
酯酶
同工酶
电泳
Jasminum sambac
esterases
isozymes
electrophoresis