LIN Yuyou,GUO Xiuwu,JIANG Chunguang,et al.Study on the Synthetic Change of Aroma 2-phenylethanol in ‘Vidal’ Grape and Its Bud Sport[J].Northern Horticulture,2024,(8):27-33.[doi:10.11937/bfyy.20233488]
‘威代尔’葡萄及其优良芽变果实香气物质
- Title:
- Study on the Synthetic Change of Aroma 2-phenylethanol in ‘Vidal’ Grape and Its Bud Sport
- 文章编号:
- 1001-0009(2024)08-0027-07
- Keywords:
- ‘Vidal’; grape; bud variant; 2-phenylethanol; AADC
- 分类号:
- S 663.1
- 文献标志码:
- A
- 摘要:
- 以‘威代尔’葡萄及其芽变果实为试材,采用氨基酸分析仪和荧光定量分析,研究了‘威代尔’葡萄及其芽变果实中的苯丙氨酸、苯乙胺、苯乙醛和2-苯乙醇动态含量,以及芳香族氨基酸脱羧酶(AADC)的动态相对表达量,以期明确‘威代尔’葡萄优良芽变果实特征香气2-苯乙醇合成变化,为生产提供优良酿造品种(系)原料。结果表明:‘威代尔’葡萄及其芽变果实中不同生育期苯丙氨酸、苯乙胺、苯乙醛和2-苯乙醇含量均呈现规律性变化,芽变果实中苯丙氨酸、苯乙胺、苯乙醛和2-苯乙醇含量均高于同期‘威代尔’果实。荧光定量结果表明,‘威代尔’及其果实中AADC的表达与2-苯乙醇含量均呈正相关。该研究发现的‘威代尔’葡萄芽变有望成为我国酿造优良葡萄酒重要的品种(系)原料。
- Abstract:
- Taking the ‘Vidal’ grape and its bud variant fruit as the test materials,and amino acid analyzer and fluorescence quantitative analysis were used,the dynamic content of phenylalanine,phenylethylamine,phenylacetaldehyde,and 2-phenylethanol in the ‘Vidal’ grape and its bud variant fruit were studied,as well as the dynamic relative expression of AADC enzyme,in order to clarify the synthesis changes the characteristic aroma of 2-phenylethanol in the excellent bud variant of the ‘Vidal’ grape,and the source were provided with raw materials for the production of excellent brewing varieties (series).The results showed that the content of phenylalanine,phenylacetamine,phenylacetaldehyde and 2-phenylethanol of the fruit was changed regularly in ‘Vidal’ grape and bud variant,and the content of phenylalanine,phenacetamine,phenylacetaldehyde and 2-phenylethanol in the ‘Vidal’ grape were higher than bud variant.The fluorescence quantification showed that AADC enzyme expression was positively correlated with 2-phenylethanol content in both ‘Vidal’ and bud variant.The bud variant of ‘Vidal’ was expected to provide an important variety (series) for the production of excellent wine in China.
参考文献/References:
[1]张祯,崔媛媛,陈春霞,等.霞多丽葡萄果实降异戊二烯香气物质积累及代谢酶活变化分析[J].浙江农业学报,2023,35(4):931-941.[2]林玉友,郭修武,蒋春光,等.负载量对酿酒葡萄‘威代尔’光合特性及果实品质的影响[J].中国果树,2016(5):46-50.[3]DONG F,FAN Q,SU X,et al.Plant-derived enzymes producing chiral aroma compounds and potential application[J].Phyton,2023,92(2):383-398.[4]LI A,YANG G,WANG Z,et al.Comparative evaluation of commercial Douchi by different molds:Biogenic amines,non-volatile and volatile compounds[J].Food Science and Human Wellness,2024,13(1):434-443.[5]严伟,高豪,蒋羽佳,等.2-苯乙醇生物合成的研究进展[J].合成生物学,2021,2(6):1030-1045.[6]申晓林,袁其朋.生物合成芳香族氨基酸及其衍生物的研究进展[J].生物技术通报,2017,33(1):24-34.[7]丁东栋,崔志峰,徐翔,等.生物转化法合成2-苯乙醇的研究进展[J].工业微生物,2017,47(2):53-60.[8]杨晓,陈芳,李景明.植物中2-苯乙醇的合成研究进展[J].园艺学报,2010,37(10):1690-1694.[9]CAMPOS-ARGUEDAS F,SARRAILH G,NICOLLE P,et al.Different temperature and UV patterns modulate berry maturation and volatile compounds accumulation in Vitis sp[J].Frontiers in Plant Science,2022,13:862259.[10]SLEGERS A,ANGERS P,OUELLET ,et al.Volatile compounds from grape skin,juice and wine from five interspecific hybrid grape cultivars grown in québec (Canada) for wine production[J].Molecules,2015,20(6):10980-11016.[11]GHASTE M,NARDUZZI L,CARLIN S,et al.Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars[J].Food Chemistry,2015,188:309-319.[12]杨晓,李红娟,陈芳,等.威代尔葡萄特征性香气成分2-苯乙醇的合成机制探讨[J].中国食品学报,2011,11(6):193-198.[13]陈芳,张晓旭,杨晓,等.威代尔葡萄成熟及后熟过程中游离态萜烯类香气的变化[J].中国食品学报,2010,10(6):187-192.[14]张云峰,陈凯,李景明.HS-SPME-GC-MS法分析栽培架式对威代尔葡萄果实香气的影响[J].食品科学,2021,42(20):83-90.[15]HUANG C J,LEE S L,CHOU C C.Production of 2-phenylethanol,a flavor ingredient,by Pichia fermentans L-5 under various culture conditions[J].Food Research International,2001,34(4):277-282.[16]SHU C H,JHOU S S,NIRWANA W O.Temperature control and in situ product recovery strategies to enhance the bioconversion of L-phenylalanine into 2-phenylethanol[J].Journal of Chemical Technology & Biotechnology,2021,96(4):899-908.[17]ZENG L,TAN H,LIAO Y,et al.Increasing temperature changes flux into multiple biosynthetic pathways for 2-phenylethanol in model systems of tea (Camellia sinensis) and other plants[J].Journal of Agricultural and Food Chemistry,2019,67(36):10145-10154.[18]ZENG L,WANG X,TAN H,et al.Alternative pathway to the formation of trans-cinnamic acid derived from l-phenylalanine in tea (Camellia sinensis) plants and other plants[J].Journal of Agricultural and Food Chemistry,2020,68(11):3415-3424.[19]林玉友,郭印山,郭修武,等.威代尔葡萄及其芽变果实的品质分析[J].园艺与种苗,2021,41(10):1-3,26.[20]PRIYA V K,SINHA S.A systems level approach to study metabolic networks in prokaryotes 〖JP2〗with the aromatic amino acid biosynthesis pathway[J].Frontiers in Genetics,2023(13):1084727.[21]LIN J,MASSONNET M,CANTU D.The genetic basis of grape and wine aroma[J].Horticulture Research,2019(6):81.[22]JI X H,WANG B L,WANG X D,et al.Differences of aroma development and metabolic pathway gene expression between Kyoho and 87-1 grapes[J].Journal of Integrative Agriculture,2021,20(6):1525-1539.[23]刘晴浩,李陈曦,包心茹,等.芳香族氨基酸脱羧酶研究进展[J].中国生物工程杂志,2023,43(9):105-112.[24]孙润泽,张雪,成果,等.葡萄苯丙氨酸解氨酶基因家族的全基因组鉴定及表达分析[J].植物生理学报,2016,52(2):195-208.[25]FENG L,WANG M,WANG J,et al.Isolation of 2-phenylethanol biosynthesis related genes and their relationship with 2-phenylethanol accumulation in Rosa rugosa[J].Acta Physiologiae Plantarum,2015,37(12):256.[26]PAN Q H,CHEN F,ZHU B Q,et al.Molecular cloning and expression of gene encoding aromatic amino acid decarboxylase in ‘Vidal Blanc’ grape berries[J].Molecular Biology Reports,2012,39(4):4319-4325.[27]林玉友.威代尔葡萄及其芽变香气物质2-苯乙醇含量动态变化与调控措施效应研究[D].沈阳:沈阳农业大学,2019.[28]LIN Y Y,JIANG C G,GUO Y S,et al.Relationship between 2-phenylethanol content and differential expression of L-amino acid decarboxylases (AADC) in (Vitis vinifera) Vidal wine grape at different loads[J].Pak J Bot,2018,50(2):661-666.
相似文献/References:
[1]单守明,平吉成,刘晶,等.6-BA对染卷叶病毒葡萄光合作用和果实品质的影响[J].北方园艺,2013,37(04):5.
[2]梁浩.枣庄地区气候因子对葡萄生产模式选择的影响[J].北方园艺,2013,37(04):55.
[3]张广和,于晓丽,栾炳辉,等.倍创与杀菌剂混用对葡萄果实病害的防效评价[J].北方园艺,2013,37(04):127.
[4]李海峰,王瑞华,韩琛,等.新疆葡萄平衡施肥技术发展现状及展望[J].北方园艺,2013,37(04):185.
[5]史洪琴,蒋丽光.中短剪葡萄结实特性比较[J].北方园艺,2014,38(12):34.
SHI Hong-qin,JIANG Li-guang.Comparison of Grape Fruit Characteristics After Moderate and Short Pruning[J].Northern Horticulture,2014,38(8):34.
[6]张剑侠,吴行昶,杨亚州.葡萄种间杂种的抗寒性评价[J].北方园艺,2014,38(13):1.
ZHANG Jian-xia,WU Xing-chang,YANG Ya-zhou.Cold-resistance Evaluation in Grape Interspecific Hybrids[J].Northern Horticulture,2014,38(8):1.
[7]商佳胤,田淑芬,集 贤,等.果袋颜色对设施葡萄果实品质的影响[J].北方园艺,2014,38(11):42.
SHANG Jia-yin,TIAN Shu-fen,JI Xian,et al.Effect of Fruit Bag Color on Grape Quality in Facility Condition[J].Northern Horticulture,2014,38(8):42.
[8]王文平.肃州区非耕地日光温室葡萄反季节高效节水栽培技术[J].北方园艺,2014,38(10):43.
[J].Northern Horticulture,2014,38(8):43.
[9]周 恒,饶 鹏,田如英,等.不同栽培方式下五个葡萄品种在贵州铜仁地区的生产表现[J].北方园艺,2014,38(14):22.
ZHOU Heng,RAO Peng,TIAN Ru-ying,et al.Five Grape Varieties Under Different Cultivations in the Production Performance in Guizhou Tongren Area[J].Northern Horticulture,2014,38(8):22.
[10]吴久赟,郭峰,杨承时,等.不同叶果比对葡萄果实生长的影响[J].北方园艺,2014,38(04):33.
WU Jiu-yun,GUO Feng,YANG Cheng-shi,et al.Study on the Influence of Different Leaf-fruit Ratio on Growth of Grape[J].Northern Horticulture,2014,38(8):33.
备注/Memo
第一作者简介:林玉友(1979-),男,博士,副研究员,现主要从事葡萄果实品质调控等研究工作。E-mail:linyuyou@163.com.责任作者:郭修武(1959-),男,博士,教授,现主要从事葡萄遗传育种与分子生物学等研究工作。E-mail:guoxw1959@163.com.基金项目:国家现代葡萄产业技术体系岗位专家资助项目(CARS-29-yc-6)。收稿日期:2023-10-13