摘要： 以爱甘水梨果实为试材,测定了果实发育成熟时期的香气成分及代谢关键酶-脂氧合酶(LOX)、氢过氧化物裂解酶(HPL)、乙醇脱氢酶(ADH)和醇酰基转移酶(AAT)的活性,并对果实中香气成分与酶活性的关系进行了分析。结果表明,爱甘水梨果实的主要香气成分为酯类、醛类和醇类,其中,酯类物质百分含量在果实生长发育过程中逐渐升高,从0.41%增加到57.05%;醛类物质百分含量在果实生长发育过程呈现先增后降的变化规律,最大值为31.86%;而醇类物质百分含量在果实生长发育过程呈现"M"形的变化规律,最高达到18.28%。相关分析结果表明,酯类及醛类物质与LOX、HPL、ADH、AAT活性呈正相关,而醇类则与LOX、ADH、AAT呈负相关,与HPL活性呈正相关。研究认为,LOX、HPL、ADH、AAT是爱甘水梨果实酯类及醛类香气物质积累的主要酶类,而LOX、ADH、AAT不利于醇类物质的积累。

关键词: 爱甘水梨, 果实, 香气, 代谢关键酶

Abstract: The contents of aroma and the activities of aroma-metabolizing key enzymes, including lipoxygenase (LOX),hydroperoxide lyase(HPL),alcohol dehydrogenase(ADH),and alcohl acyltransferaes(AAT) were measured during the fruit development of Aiganshui pear,and their correlations were analyzed. The result showed,the main aro- ma components were esters,aldehydes and alcohols. Among of them,the change regularity of percentage content of es- ters was increased-during fruit development,they were increased from 0. 41% to 57. 05% ;aldehydes were increased- decreased during fruit development and the maximum was 31. 86% ;but the change regularity of percentage content of alcohols appeared like “M” during fruit development,the maximum was 18. 28% . Correlation analysis showed that a positive correlation was observed between the content of esters and aldehydes and the activity of LOX, HPL, ADH, AAT,while there was a negative correlation between the content of alcohols and the activity of LOX, ADH, AAT, the content of alcohols was positively relevant with HPL. It suggested that LOX,HPL, ADH, AAT are the key enzymes of the accumulations of esters and aldehydes,but LOX,ADH,AAT don't benefit for the accumulation of alcohols.

Key words: Aiganshui pear, Fruit, Aroma, Metabolizing key enzymes

中图分类号: 

• S661.01