摘要
香气是梨果实的一个重要品质特征。经研究证明梨果实香气成分主要是醛、醇和酯等次生代谢物,这些挥发性化合物的生物代谢主要有脂肪酸路径、氨基酸路径、糖类(单糖)三条路径,涉及关键酶主要有脂氧合酶、醇脱氢酶和醇酰基转移酶等。从1927年研究梨的香气成分开始,至今已经深入到基因层面,为下一步精准调控梨果实的香气品质和品种改良提供重要的理论基础。
Aroma is an important quality characteristic of pear fruit.Studies have shown that the aroma components of pear fruits are mainly secondary metabolites such as aldehydes,alcohols,and esters.The biological metabolism of these volatile compounds mainly includes fatty acid pathway,amino acid pathway,and sugar(monosaccharide)pathway.The key enzymes involved are mainly lipid oxygen,alcohol dehydrogenase,acyltransferase,etc.Since the study of the aroma components of pears in 1927,it has reached the genetic level to provide an important theoretical basis for the precise regulation of the aroma quality and variety improvement of pear fruits.
作者
张军
李靖靖
ZHANG Jun;LI Jingjing(School of Chemical Engineering&Food Science,Zhengzhou University of Technology,Zhengzhou,Henan 450044,China)
出处
《中州大学学报》
2020年第3期123-128,共6页
Journal of Zhongzhou University
基金
河南省高等学校重点科研项目(20B550009)
新疆维吾尔自治区园艺学重点学科基金(2016-10758-3)。
关键词
梨
香气
生物路径
酶基因
pear
aroma
biological pathway
enzyme gene