萝卜辣味与黑芥子酶  

The Piquancy of Radish and Myrosinase

作　　者：刘春香[1] 李洪涛[1] 赵光强[1] 

机构地区：[1]潍坊学院,山东潍坊261061

出　　处：《潍坊学院学报》2011年第6期77-81,共5页Journal of Weifang University

基　　金：山东省星火计划项目(2010XH0620);山东省教育厅项目(J09LC53);潍坊市科技发展项目(201003038)

摘　　要：综述了与萝卜辣味有关的各种因素。介绍了辣味物质的化学成份、性质、种类、分布及影响辣味物质形成的环境因素;简要描述了辣味物质的的合成途径;辣味物质对植物自身的防御作用和其他功能以及对人体的生理功能;详细介绍了黑芥子酶及其基因的研究现状,并就黑芥子酶基因与萝卜辣味的调控方面做了展望。This paper reviewed some factors related to the puiquancy of radish. The chemical component, characters, varieties and of radish piquancy compounds were introduced, and also environmental factors effecting the formation of radish piquancy compounds were mentioned. The function of the puiquancy compounds include plant defences function and others, the physiological function for human were briefly summarized. The study of myrosinase and myrosinase gene were introduced in detail. We describe the prospect of myrosinase gene and the regulation of radish piquancy.

关 键 词：萝卜 辣味 黑芥子酶 

分 类 号：S631.1[农业科学—蔬菜学]