武夷岩茶加工过程中β-樱草糖苷酶和β-葡萄糖苷酶基因表达与香气前体物质的差异性
发布时间：2018-07-27 13:31
【摘要】：研究水仙和肉桂2种武夷岩茶加工过程中糖苷类香气前体物质的变化以及β-樱草糖苷酶和β-葡萄糖苷酶基因表达的差异性.结果表明:肉桂香气前体物质总量是水仙的0.80~1.93倍,香气前体物质总量变化具有差异性;水仙β-樱草糖苷酶基因平均相对表达量(1.10)低于β-葡萄糖苷酶基因(1.90),晒青过程中β-樱草糖苷酶和β-葡萄糖苷酶基因的相对表达量显著高于鲜叶,做青过程中的变化未达到显著水平;肉桂β-樱草糖苷酶基因的平均相对表达量(0.54)低于β-葡萄糖苷酶基因(0.76),晒青过程中β-樱草糖苷酶和β-葡萄糖苷酶基因的相对表达量与鲜叶比较未达到显著水平,做青结束后达到显著水平.水仙2个基因和肉桂β-樱草糖苷酶基因的相对表达量与香气前体物质总量及各糖苷成分含量变化总体一致.
[Abstract]:To study the changes of glycosides aroma precursors and the gene expression of 尾 -primrose glycosidase and 尾 -glucosidase during the processing of Narcissus and cinnamon. The results showed that the total amount of aroma precursor in cinnamon was 1.93 times of that of Narcissus, and the total amount of aroma precursor was different. The average relative expression level of 尾 -primrose glycosidase gene (1.10) was lower than that of 尾 -glucosidase gene (1.90). The relative expression of 尾 -primrose glucosidase and 尾 -glucosidase gene was significantly higher than that in fresh leaves. The changes in the process of doing green did not reach the significant level; The average relative expression of 尾 -glucosidase gene in cinnamon (0.54) was lower than that in 尾 -glucosidase gene (0.76). The relative expression of 尾 -glucosidase and 尾 -glucosidase in fresh leaves was not significantly higher than that in fresh leaves. At the end of the year, to a significant level. The relative expression of two Narcissus genes and cinnamon 尾-Sakura glycosidase gene was consistent with the total amount of aroma precursors and the contents of each glycoside.
【作者单位】： 福建农林大学园艺学院;闽江师范高等专科学校公共基础部;
【基金】：国家现代农业(茶叶)产业技术体系建设专项资金项目(CARS-19) “十二五”国家科技支撑计划项目(2014BAD06B06) 福建茶产业农技推广服务试点建设项目(KNJ-151000)
【分类号】：TS272.4
本文编号：2147989
[Abstract]:To study the changes of glycosides aroma precursors and the gene expression of 尾 -primrose glycosidase and 尾 -glucosidase during the processing of Narcissus and cinnamon. The results showed that the total amount of aroma precursor in cinnamon was 1.93 times of that of Narcissus, and the total amount of aroma precursor was different. The average relative expression level of 尾 -primrose glycosidase gene (1.10) was lower than that of 尾 -glucosidase gene (1.90). The relative expression of 尾 -primrose glucosidase and 尾 -glucosidase gene was significantly higher than that in fresh leaves. The changes in the process of doing green did not reach the significant level; The average relative expression of 尾 -glucosidase gene in cinnamon (0.54) was lower than that in 尾 -glucosidase gene (0.76). The relative expression of 尾 -glucosidase and 尾 -glucosidase in fresh leaves was not significantly higher than that in fresh leaves. At the end of the year, to a significant level. The relative expression of two Narcissus genes and cinnamon 尾-Sakura glycosidase gene was consistent with the total amount of aroma precursors and the contents of each glycoside.
【作者单位】： 福建农林大学园艺学院;闽江师范高等专科学校公共基础部;
【基金】：国家现代农业(茶叶)产业技术体系建设专项资金项目(CARS-19) “十二五”国家科技支撑计划项目(2014BAD06B06) 福建茶产业农技推广服务试点建设项目(KNJ-151000)
【分类号】：TS272.4
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