摘要
利用病毒诱导的基因沉默(virus-induced gene silencing,VIGS)技术,抑制紫色番茄果实成熟过程中番茄红素β-环化酶(LYC-B)基因的表达,并分析番茄果实中主要色素及挥发性物质的种类与含量变化。结果表明:LYC-B基因沉默可提高紫色番茄果实中番茄红素的含量;顶空固相微萃取-气相色谱-质谱联用技术检测到6-甲基-5-庚烯-2-酮等类胡萝卜素相关的挥发性物质的含量增加,反-2-辛烯醛、己醇、反-2-庚烯醛、水杨酸甲酯和顺-3-己烯醇等主要挥发性物质的释放量增加。因此,LYC-B基因沉默可以增加番茄红素及部分主要挥发性物质的含量,影响番茄果实的营养品质和风味品质。
In the current study, the expression of lycopene beta-cyclase（LYC-B） gene was inhibited during ripening through virus-induced silencing（VIGS） technique and the corresponding impact on major pigments and volatile compounds in purple tomato fruits was analyzed. The results showed that LYC-B gene silencing could increase the content of lycopene in purple tomato fruits. Tomato volatile compounds detected by headspace solid phase micro-extraction（HS-SPME） coupled with gas chromatography-mass spectrometry（GC-MS） revealed that LYC-B gene silencing could increase the content of 6-methyl-5-hepten-2-one, which is derived from carotenoids. The release of（E）-2-octenal, hexanol,（E）-2-heptenal, methyl salicylate and（Z）-3-hexen-1-ol was also increased. In addition, LYC-B gene silencing could increase the contents of lycopene and some major volatile compounds, thus improving the nutritional and flavor quality of tomato fruits.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第23期221-227,共7页
Food Science
基金
陕西省科技统筹创新计划项目(2011KTCL02-03)
西北农林科技大学农业科技推广基金项目(TGZX2012-02)
