摘要
对云南涮辣6个不同时期胎座和果皮的辣椒素含量与苯丙氨酸解氨酶活性之间的关系进行了研究,结果表明:云南涮辣不同时期辣椒素含量不同,随着果实的发育,辣椒素的含量有所升高,生长后期略有下降.而苯丙氨酸解氨酶活性与辣椒素含量的变化基本一致,随着辣椒素的积累,苯丙氨酸解氨酶的活性急剧升高,到果实成熟后,苯丙氨酸解氨酶的活性也开始下降.
The relationship between the capsaicin content and phenylalanine ammonia-lyase activity of Yunnan Shuanla with the placenta and pericarp during six different periods was observed.The results showed as follows:the capsaicin content of Yunnan Shuanla was different in different periods.The content of capsaicin increased with the growth of fruits,and then it decreased in the later growth period.The changes of phenylalanine ammonia-lyase activity and the capsaicin content were the same.The phenylalanine ammonia-lyase activity increased rapidly with the accumulation of capsaicin,and it declined when the fruits grew maturely.
作者
王姣
邵贵芳
张水
杨婷玉
赵凯
邓明华
WANG Jiao;SHAO Gui-fang;ZHANG Shui;YANG Ting-yu;ZHAO Kai;DENG Ming-hua(Collage of Landscape and Horticulture,Yunnan Agricultural University,Kunming 650201,China)
出处
《湖南生态科学学报》
CAS
2018年第1期7-10,共4页
Journal of Hunan Ecological Science
基金
国家自然科学基金项目(31560556)
国家自然科学基金项目(31760575)
关键词
云南涮辣
辣椒素
苯丙氨酸解氨酶
Yunnan Shuanla
capsaicin
phenylalanine ammonia-lyase
