赤霞珠葡萄脂氧合酶活性测定及脂肪酸组分的变化  

Determination of Lipoxygenase Activity and Change in Fatty Acid Composition in Cabernet Sauvignon Grape Berries

作　　者：鞠延仑 房玉林[1] 张莉[1] 曾婕[1] 刘吉彬[1] 

机构地区：[1]西北农林科技大学葡萄酒学院陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100

出　　处：《食品科学》2015年第5期115-119,共5页Food Science

基　　金：农业部“948”项目(2014K30902140);“十二五”国家科技支撑计划项目(2012BAD31B07);国家现代农业(葡萄)产业技术体系建设专项(nycytx-30-2p-04)

摘　　要：以赤霞珠葡萄果实为研究材料,亚油酸钠为底物,测定脂氧合酶活性;采用气相色谱-质谱联用技术对葡萄果皮中的脂肪酸组分进行分析。结果表明:在温度为40℃,底物浓度为2×10-4 mol/L,p H值为7.0时该酶活性最高,同时该酶在80℃高温下仍表现出很好的热稳定性;在赤霞珠发育过程中该酶的活性从转色期开始上升,直到成熟前2~3周左右达到最大值,之后迅速下降,成熟期又趋于平稳。赤霞珠葡萄果皮中共检测出13种脂肪酸,其中棕榈酸和硬脂酸占据了饱和脂肪酸含量的大部分,油酸、亚油酸和亚麻酸是不饱和脂肪酸的主要组分,脂肪酸总含量在不断增大,成熟前1周左右含量最大。In this work,a spectrophotometric assay was used to investigate the lipoxygenase activity in Cabernet Sauvignon grapes using linoleic acid sodium as a substrate as a function of reaction temperature,substrate concentration and p H.Gas chromatography-mass spectrometry(GC-MS) was used to analyze the fatty acid composition in grape skin.The changes in lipoxygenase activity and fatty acid composition in Cabernet Sauvignon during grape berry development were examined.The enzyme had the highest activity under the reaction conditions:40 ℃,a substrate concentration of 2×10-4 mol/L,and p H 7.0.The enzyme activity also showed good thermal stability at 80 ℃.At the veraison stage,the enzyme activity began to increase,and reached the maximum level at 2-3 weeks before maturity followed by a sharp decrease and then stabilization during the ripening stage.Thirteen kinds of fatty acids were detected in Cabernet Sauvignon grape skins.Palmitic acid and stearic acid dominated the identifi ed saturated fatty acids;the predominant unsaturated fatty acids were oleic acid,linoleic acid and linolenic acid.The total fatty acid content reached the maximum at about 1 week before maturity.

关 键 词：赤霞珠 脂氧合酶 脂肪酸 酶活性 组分变化 

分 类 号：S663.1[农业科学—果树学]