茉莉花瓣细胞超微结构研究

Research on the Cell Microstructure of Jasminum sambac s Petal

为了探讨茉莉花香气形成、释放的机理，采用透射电子显微镜，对不同释香阶段茉莉花瓣的细胞超微结构进行了观察．结果发现，茉莉花瓣细胞中存在电子密度较低、体积较大的颗粒和电子密度较高、体积较小的颗粒（分别简称为Ｇｌ和Ｇｈ颗粒），并在Ｇｈ颗粒周围存在清晰的晕圈；在茉莉花释香过程中，两种颗粒在形态上均发生明显的变化，推测Ｇｌ颗粒可能是白色体，是茉莉花香气前体物或能量物质的贮存器，Ｇｈ颗粒可能为溶酶体，与香气形成的酶系统有关，Ｇｈ颗粒周围存在的晕圈可能是香气物质，香气物质的形成是Ｇｌ和Ｇｈ颗粒相互作用的结果．此外，同一细胞中Ｇｈ颗粒形态的变化具有不同步性的特点。

In order to inquire into the aroma forming and releasing mechanism in jasmine flowers,the cell microstructure of the petal during aroma releasing was observed through an electronic microscope.The results showed that there were two kinds of grains in the cells,one was large and had low electron density,Gl for short,while the other was small and had high electron density,Gh for short.The latter ones had a circle around it which can be seen through the microscope.During the aroma releasing period,the shape of the two grains changed distinctly,which led to the inference that Gl was the leucoplast,the store room of aroma precursors or energe substances,and that the Gh was probably the lysosome which is related to the enzyme systems aroma producing.The circle around Gh is the formed fragrant constituents and the aroma forming is the result of the interaction of Gh and Gl .In addition,this experiment also provided the theoretic foundation to control the speed of aroma releasing on the basis of the fact that in one cell,the shapes of Gh grains changed at different speeds.