1-甲基环丙烯处理(1-MCP)对南果梨酯类物质、氨基酸及相关代谢酶的影响  

Effects of 1-MCP Treatment on Esters,Amino Acids and Metabolism-Related Enzyme Activities in Nanguo Pear

作　　者：纪淑娟[1] 沈昳潇[1] 张丽萍[1] 卜庆状[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2012年第18期286-289,共4页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD38B07)

摘　　要：以南果梨为材料,研究1-MCP处理对南果梨酯类物质、氨基酸含量及其代谢相关酶:醇脱氢酶(ADH)、醇酰基转移酶(AAT)和丙酮酸脱羧酶(PDC)活性变化的影响。结果表明:经1-MCP处理的果实酯类物质相对含量高峰值出现的时间延后15d,而且酯类物质的种类较对照果实减少了27.3%;处理的果实中15种游离氨基酸总量明显降低;1-MCP处理对果实AAT酶和PDC酶活性有明显的抑制作用,而对ADH酶活性的影响不明显。由此可见,1-MCP处理影响以氨基酸为前体物合成酯类物质的正常代谢过程,从而使南果梨在采后后熟过程中特有的香气变淡。The effect of 1-MCP treatment on esters, amino acids and metabolism-related enzyme activities （alcohol dehydrogenase, ADH; alcohol acyltransferase and, AAT; pyruvate decarboxylase, PDC） in Nanguo pear was investigated. The occurrence of the peak of relative ester content in 1-MCP treated samples was delayed by 15 d and the number of esters was decreased by 27.3% as compared with control samples （no 1-MCP treatment）. Moreover, the total content of 15 amino acids was notably reduced in 1-MCP treated samples. 1-MCP treatment had an obvious inhibitory effect on the activities of AAT and PDC enzymes in Nanguo pear without dramatically affecting ADH activity. From these results, it can be seen that 1-MCP treatment has an impact on the synthesis of esters from amino acid as precursors in the normal metabolic course and therefore lighten the characteristic aroma of during postharvest ripening.

关 键 词：南果梨 酯类物质 氨基酸 醇酰基转移酶 醇脱氢酶 丙酮酸脱羧酶 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]