【摘要】：研究水仙和肉桂2種武夷巖茶加工過程中糖苷類香氣前體物質(zhì)的變化以及β-櫻草糖苷酶和β-葡萄糖苷酶基因表達的差異性.結(jié)果表明:肉桂香氣前體物質(zhì)總量是水仙的0.80~1.93倍,香氣前體物質(zhì)總量變化具有差異性;水仙β-櫻草糖苷酶基因平均相對表達量(1.10)低于β-葡萄糖苷酶基因(1.90),曬青過程中β-櫻草糖苷酶和β-葡萄糖苷酶基因的相對表達量顯著高于鮮葉,做青過程中的變化未達到顯著水平;肉桂β-櫻草糖苷酶基因的平均相對表達量(0.54)低于β-葡萄糖苷酶基因(0.76),曬青過程中β-櫻草糖苷酶和β-葡萄糖苷酶基因的相對表達量與鮮葉比較未達到顯著水平,做青結(jié)束后達到顯著水平.水仙2個基因和肉桂β-櫻草糖苷酶基因的相對表達量與香氣前體物質(zhì)總量及各糖苷成分含量變化總體一致.
[Abstract]:To study the changes of glycosides aroma precursors and the gene expression of 尾 -primrose glycosidase and 尾 -glucosidase during the processing of Narcissus and cinnamon. The results showed that the total amount of aroma precursor in cinnamon was 1.93 times of that of Narcissus, and the total amount of aroma precursor was different. The average relative expression level of 尾 -primrose glycosidase gene (1.10) was lower than that of 尾 -glucosidase gene (1.90). The relative expression of 尾 -primrose glucosidase and 尾 -glucosidase gene was significantly higher than that in fresh leaves. The changes in the process of doing green did not reach the significant level; The average relative expression of 尾 -glucosidase gene in cinnamon (0.54) was lower than that in 尾 -glucosidase gene (0.76). The relative expression of 尾 -glucosidase and 尾 -glucosidase in fresh leaves was not significantly higher than that in fresh leaves. At the end of the year, to a significant level. The relative expression of two Narcissus genes and cinnamon 尾-Sakura glycosidase gene was consistent with the total amount of aroma precursors and the contents of each glycoside.
【作者單位】： 福建農(nóng)林大學(xué)園藝學(xué)院;閩江師范高等�？茖W(xué)校公共基礎(chǔ)部;
【基金】：國家現(xiàn)代農(nóng)業(yè)(茶葉)產(chǎn)業(yè)技術(shù)體系建設(shè)專項資金項目(CARS-19) “十二五”國家科技支撐計劃項目(2014BAD06B06) 福建茶產(chǎn)業(yè)農(nóng)技推廣服務(wù)試點建設(shè)項目(KNJ-151000)
【分類號】：TS272.4

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