番茄风味和功能性成分研究进展  

Analyzing Flavor and Functional Components in Tomatoes:a Review

作　　者：沈衡 王琳 李骞 袁守娟 郑伟[3] 王涛涛[1] 叶志彪[1] 杨长宪[1,2] SHEN Heng;WANG Lin;LI Qian;YUAN Shoujuan;ZHENG Wei;WANG Taotao;YE Zhibiao;YANG Changxian(Key Laboratory of Horticultural Plant Biology,Ministry of Education,Huazhong Agricultural University,Wuhan 430070,China;Shandong Laboratory of Advanced Agricultural Sciences in Weifang,Institute of Advanced Agricultural Sciences,Peking University,Weifang,Shandong 261325,China;Chuwei Institute of Advanced Seeds,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学,园艺植物生物学教育部重点实验室,武汉430070 [2]北京大学现代农业研究院,潍坊现代农业山东省实验室,山东潍坊261325 [3]华中农业大学楚为现代种业研究院,武汉430070

出　　处：《园艺学报》2024年第2期423-438,共16页Acta Horticulturae Sinica

基　　金：国家自然科学基金项目(32072578);国家重点研发计划项目(2021YFF1000104);现代农业产业技术体系建设专项资助(CARS-23-A13)。

摘　　要：番茄(Solanum lycopersicum)风味物质主要由可溶性糖(葡萄糖、果糖等)、有机酸(柠檬酸、苹果酸等)和挥发性物质(醇类、酯类等)等构成。番茄还含有多种功能性成分,包括抗坏血酸、番茄红素、γ–氨基丁酸、维生素D和维生素E等,赋予番茄果实重要的保健功能。本文中概述了番茄风味物质和功能性成分的组成、合成途径及调控机制等方面的研究进展,以期为创制富含风味物质和功能性成分的番茄种质并培育风味好的功能性番茄奠定基础。The flavor substances of tomato(Solanum lycopersicum)in tomatoes are mainly composed of soluble sugars(such as glucose and fructose),organic acids(citric acid and malic acid,etc.)and volatile substances(alcohols and esters,etc.).Tomato also contains various functional components,such as ascorbic acid,lycopene,γ-aminobutyric acid,vitamin D and vitamin E.These components endow tomato fruit with important health functions.In this review,the composition,synthetic pathway and regulatory mechanism of flavor and functional components have been analyzed in tomato to create tomato germplasm that is rich in flavor substances and functional components through gene editing in the future.This lays the groundwork for cultivating functional tomato with good flavor.

关 键 词：番茄 风味 功能性成分 合成途径 调控机制 综述 

分 类 号：S6412[农业科学—蔬菜学]