柑橘中挥发性萜类物质代谢研究进展  

Research Advances of Volatile Terpenoids Metabolism in Citrus

作　　者：张海朋 刘翠华[2] 刘园 温欢 施要强 张红艳[1] 徐娟[1] ZHANG Haipeng;LIU Cuihua;LIU Yuan;WEN Huan;SHI Yaoqiang;ZHANG Hongyan;XU Juan(Key Laboratory of Horticultural Plant Biology(Ministry of Education),College of Horticulture&Forestry Sciences,Huazhong Agricultural University,Wuhan 430070,China;College of Horticulture,Northwest A&F University,Yangling,Shaanxi 712100,China;Department of Biological Engineering,Sichuan Water Conservancy Vocational College,Chengdu 610000,China)

机构地区：[1]华中农业大学园艺林学学院,园艺植物生物学教育部重点实验室,武汉430070 [2]西北农林科技大学园艺学院,陕西杨凌712100 [3]四川水利职业技术学院生物工程系,成都610000

出　　处：《园艺学报》2020年第8期1610-1624,共15页Acta Horticulturae Sinica

基　　金：国家重点研发计划项目(2018YFD1000200);国家自然科学基金项目(3122122)。

摘　　要：柑橘中挥发性物质以萜类为主,不仅影响植株与环境间的信号传递和赋予果实的香气,而且对消费者的感官体验及人体健康有多样的功能。对柑橘中挥发性萜类物质生物学功能、代谢谱的种质及组织特异性、合成途径相关基因及挥发性物质与柑橘分类等研究进展进行了综述。提出目前对柑橘挥发性萜类物质的研究仅限于代谢通路及代谢谱分析;在成分分析上多以游离态为主,糖苷等键合态的分析较少;已明确功能的结构基因及调控基因报道较少,香气品质的形成机理尚有待深入解析。展望未来,基础研究方面应重点揭示柑橘中挥发性萜类物质代谢的进化和演变规律、重要结构基因及转录因子调控机制等;生产应用中关注开发利用现有具特异香味种质、创制特殊香味新品种以及提升香气品质的栽培措施。Terpenoids are the most important volatile compounds in citrus fruit,which not only play important roles signal transmission between plant and environment,but also have multiple health benefits for humans. This article reviews the related research on volatile terpenoids in citrus,including the biological functions,specific profiles in different germplasms/tissues,biosynthesis-related genes and citrus taxonomy. The review demonstrates that the current research is limited to compound identification and biosynthetic analysis,and most studies are focused on free volatiles,while fewer reports focused on the bond volatiles,structural genes and regulatory genes,the mechanism of aromatic quality needs to be further dissected. In the future,exploration of the evolution of the metabolism of volatile terpenoids and the function of key genes and transcription factors will be the most important aspects of related research on citrus. In future production,the hotspot of research may be the utilization of citrus germplasms with specific flavors,breeding of new cultivars with the accumulation of specific volatile terpenoids,and improvement of the aromatic quality of certain cultivars.

关 键 词：柑橘 挥发性萜类物质 香气品质 代谢 

分 类 号：S666[农业科学—果树学]