菠萝蜜果实成熟过程中香气物质形成相关酶的活性变化

Research on the Activity of Lipoxygenase,Hydroperoxide Lyase,Alcohol Dehydrogenase and Alcohol Acyl Transferases in Jackfruit Fruit-ripening

[目的]分析菠萝蜜果实成熟过程中香气物质形成相关酶的活性变化,确定对菠萝蜜果实香气物质形成起关键性作用的酶,为菠萝蜜栽培及育种提供理论支撑。[方法]以不同基因型的菠萝蜜为材料,分别以亚油酸钠、氢过氧化亚油酸钠、乙醛和丁醇为底物,测定脂氧合酶(LOX)、氢过氧化物裂解酶(HPL)、醇脱氢酶(ADH)和醇酰基转移酶(AAT)在果实成熟过程中的活性变化。[结果]在果实成熟过程中,LOX在果实成熟早期具有较高活性,在香气物质合成的前期起主要作用;HPL主要参与菠萝蜜果实中醛类香气的形成;ADH活性水平较高;AAT活性变化在种质间存在差异,在果实成熟末期活性增强或略有下降。[结论]AAT是菠萝蜜果实特征香气物质形成的关键酶。

[Objective]The key enzymerelated to the aroma formation in jackfruit（ Artocarpus heterophyllus Lam.） fruit was determined through the analysis of the activitychange of enzymesduring its fruit ripening,which could provide the theoretical support for its cultivation and breeding. [Method]The change in the activity of lipoxygenase,hydroperoxidelyase,alcohol dehydrogenase and alcohol acyl transferases during jackfruits＇ fruit ripeningwas tested based the linoleic acid,sodium hydroxide,sodium peroxide,linoleic acid,acetaldehyde and butanol being taken as a substrate respectively. [Result]During jackfruit fruit ripening,the activity of LOX was high at early period of fruit maturity and for aroma formation the major role of LOX was in the synthetic substance in early jackfruit growth period. HPL was mainly involved in the formation of aldehydes. The activity of ADH maintained at a high level. The activity of AAT existed difference among germplasm resources,it increased or slightly decreased at the end of fruit maturity period. [Conclusion]AAT is the critical enzyme in the formation of characteristic aroma of jackfruit fruit.