烤烟特征香韵品系8号清甜香韵的形成机制研究  

Study on the Formation of Fresh-Sweet Flavor in Tobacco Mutant T8

作　　者：晁江涛[1,2] 曹建敏 吴新儒[1] 李志远[1] 曹鹏云 崔萌萌[1] 孙玉合[1] 刘贯山[1] CHAO Jiangtao;CAO Jianmin;WU Xinru;LI Zhiyuan;CAO Pengyun;CUI Mengmeng;SUN Yuhe;LIU Guanshan(Key Laboratory for Tobacco Gene Resources,Tobacco Research Institute of Chinese Academy of Agricultural Sciences,Qingdao 266101,China;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China)

机构地区：[1]中国农业科学院烟草研究所,烟草行业烟草基因资源利用重点实验室,青岛266101 [2]中国农业科学院研究生院,北京100081

出　　处：《中国烟草科学》2022年第6期82-87,共6页Chinese Tobacco Science

基　　金：中国农业科学院科技创新工程(ASTIP-TRIC02);中国烟草总公司山东省公司重点项目(202209);中国烟草公司“揭榜挂帅”项目(110202103009;110202103015)。

摘　　要：烤烟特征香韵品系8号(特8)是通过EMS诱变中烟100,连续自交选育的烤烟新品系,其现蕾期的上部叶具有明显的清甜香韵。为探讨鲜烟叶香韵的形成机制,以特8和中烟100为研究对象,运用顶空-箭型固相微萃取-气相色谱质谱联用法(HS-SPME Arrow-GC/MS)测定其挥发性成分,结合转录组学方法开展相关研究。结果显示:(1)特8挥发性成分有26种化合物,其中萜烯类化合物数量18种,相对含量均值为71.74%,是中烟100的2.34倍;(2)特8芳樟醇的相对含量均值为52.12%,为中烟100的3.40倍,是清甜香韵的主体成分;(3)MVA通路负责合成挥发性萜烯类化合物,特8现蕾期上部叶有9个关键限速酶基因、12个TPS基因上调表达,有助于提高萜烯类化合物的释放量,其中TPS亚家族b成员LOC107762925可能是芳樟醇合酶基因。综上所述,特8现蕾期上部叶的MVA通路存在多个关键基因协同上调,有助于提升其挥发性萜烯类化合物的总体释放量,而具有清甜香味且相对含量最高的芳樟醇可能是赋予其清甜香韵的主效因子。T8 is a new flue-cured tobacco mutant line, which was selected from the Zhongyan100 EMS mutant library to have obvious fresh-sweet fragrance at bud stage. In order to comprehensively understand the formation of flavor at the molecular and genetic levels, we analyzed T8 and Zhongyan100 fresh tobacco leaves using the headspace-arrow solid phase micro-extraction and gas chromatography mass spectrometry(HS-SPME Arrow-GC/MS) to detect volatile organic compounds(VOCs), and the results were analyzed in combination with with RNA-seq data. The results showed that:(1) There are 26 kinds of VOCs in T8, among which 18 kinds of terpenes were found, and the relative content of terpenoids was 71.74%, which was 2.34 times of that of Zhongyan100.(2) The relative content of T8 linalool was 52.12%, which was 3.40 times of Zhongyan100, and it was the main component of fresh-sweet flavor.(3) In the MVA pathways of T8 young leaves at bud stage, 9 key rate-limiting enzyme genes and 12 TPS genes were up-regulated, which contributed in increasing the release of terpenoids. In summary, the synergistic up-regulation of several key genes in the MVA pathway contributes to the increase of overall release amount of terpenoids, and linalool with sweet flavor accounts for the highest proportion, which may be the main contributing factor to fresh-sweet flavor.

关 键 词：烟草 EMS突变体 清甜香韵 特8 萜烯合酶 

分 类 号：TS41[农业科学—烟草工业]