本文選題：番茄紅素β-環(huán)化酶 + 揮發(fā)性物質(zhì)　； 參考：《食品科學(xué)》2016年21期

【摘要】：構(gòu)建含有番茄紅素β-環(huán)化酶(lycopeneβ-cyclase,LYC-B)基因LYC-B中801 bp和301 bp兩段保守序列的RNA干擾植物表達(dá)載體,農(nóng)桿菌果實(shí)注射法遺傳轉(zhuǎn)化紫色番茄果實(shí),通過(guò)卡那霉素抗性篩選、聚合酶鏈?zhǔn)椒磻?yīng)及LYC-B基因表達(dá)量鑒定獲得轉(zhuǎn)基因植株,并對(duì)轉(zhuǎn)基因植株成熟果實(shí)的揮發(fā)性物質(zhì)及主要品質(zhì)性狀進(jìn)行測(cè)定。結(jié)果表明,干擾LYC-B基因后番茄果實(shí)中檢測(cè)到的揮發(fā)性物質(zhì)主要為醇類、醛類、酮類、酯類和其他類。與野生型相比,轉(zhuǎn)基因植株中總揮發(fā)性物質(zhì)種類增加了6種:醛類3種、酮類2種、酯類1種;醇類個(gè)數(shù)不變;其他類減少1種。醛類物質(zhì)相對(duì)含量不變,醇類物質(zhì)相對(duì)含量減少,酮類、酯類和其他類相對(duì)含量增加。特征揮發(fā)性物質(zhì)反-2-庚烯醛、6-甲基-5-庚烯-2-酮、水楊酸甲酯和2-異丁基噻唑等的相對(duì)含量增加。番茄紅素的含量增加了16.78%,可溶性固形物、抗壞血酸和總酸等含量增加,β-胡蘿卜素和總糖含量變化顯著。干擾LYC-B基因不僅影響了番茄果實(shí)的揮發(fā)性物質(zhì),還增加了番茄紅素、可溶性固形物、抗壞血酸、總酸等的含量。
[Abstract]:A plant interference vector containing 801bp and 301bp conserved sequence of lycopene 尾 -cyclase LYC-B was constructed. Agrobacterium tumefaciens was injected into purple tomato fruit by genetic transformation, and kanamycin resistance was screened. The transgenic plants were obtained by polymerase chain reaction (PCR) and LYC-B gene expression. The volatile substances and main quality traits of mature fruits of transgenic plants were determined. The results showed that the main volatile substances in tomato fruits after interfering with LYC-B gene were alcohols, aldehydes, ketones, esters and others. Compared with wild type, the total volatile substances in transgenic plants increased by 6 species: aldehydes 3, ketones 2, esters 1, alcohols unchanged, and other classes reduced by 1. The relative contents of aldehydes, alcohols, ketones, esters and other substances were unchanged, while the relative contents of ketones, esters and other compounds increased. The relative contents of characteristic volatile compounds, such as 6-methyl-5-heptene-2-one, methyl salicylate and 2-isobutylthiazole, were increased. The content of lycopene increased 16.78%, the contents of soluble solids, ascorbic acid and total acid increased, and the contents of 尾 -carotene and total sugar changed significantly. Interfering with LYC-B gene not only affected the volatile substances of tomato fruit, but also increased the contents of lycopene, soluble solids, ascorbic acid, total acid and so on.
【作者單位】： 西北農(nóng)林科技大學(xué)園藝學(xué)院;
【基金】：陜西省科技統(tǒng)籌創(chuàng)新計(jì)劃項(xiàng)目(2011KTCL02-03) 西北農(nóng)林科技大學(xué)農(nóng)業(yè)科技推廣基金項(xiàng)目(TGZX2012-02) 時(shí)勝科研基金項(xiàng)目
【分類號(hào)】：S641.2

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