王小红;陈红;董晓庆;

• 1:贵州大学农学院
• 2:贵州省果树工程技术研究中心

摘要(Abstract)：

【目的】明确‘蜂糖李’果实有机酸组成与含量特点,揭示其发育过程中有机酸含量的变化规律及其与苹果酸代谢相关酶的关系,阐明有机酸积累的关键时期和关键酶。【方法】以‘蜂糖李’及对照‘四月李’为材料,采用高效液相色谱法(high performance liquid chromatograph,HPLC)分析测试李果实发育过程中有机酸组分及含量,并测定苹果酸代谢相关酶的活性。【结果】利用高效液相色谱分析李果实中有机酸组分及含量,发现‘蜂糖李’果实成熟时总酸含量(ω,后同)为5.94 mg·g-1,包括苹果酸、酒石酸、柠檬酸、草酸、莽草酸和琥珀酸6种,其中以苹果酸含量最高(占总酸含量的88%),‘四月李’果实中有机酸组分与‘蜂糖李’一致,均属于苹果酸型。2个李品种果实中总酸含量的差异主要是由苹果酸含量的差异所致。通过分析李果实发育过程中有机酸含量的变化,发现‘蜂糖李’果实中苹果酸含量大量积累的关键时期在果实发育前期,整体呈先增加后降低的趋势,草酸、酒石酸含量逐渐降低,而柠檬酸含量逐渐升高。与‘四月李’相比,‘蜂糖李’果实中苹果酸、草酸、酒石酸及总酸含量的变化趋势与之一致,且苹果酸及总酸含量在整个过程中均显著低于‘四月李’,而柠檬酸含量的变化趋势与之相反。最后通过分析苹果酸含量与相关代谢酶活性之间的相关性,表明‘蜂糖李’果实中苹果酸在果实发育前期大量积累主要是该时期磷酸烯醇式丙酮酸羧化酶(PEPC)活性增强促进了苹果酸的大量合成以及NADP-苹果酸酶(NADP-ME)活性降低减少苹果酸的分解,与NAD-苹果酸脱氢酶(NAD-MDH)关系不大,而‘四月李’苹果酸积累的关键酶是NAD-MDH。在果实发育后期,‘蜂糖李’及‘四月李’NADP-ME活性迅速升高,前者PEPC活性减弱,后者NAD-MDH活性下降,使得2者果实中苹果酸的降解大于合成而呈降低趋势。【结论】‘蜂糖李’是以苹果酸为主要有机酸的低酸型李品种,其果实中苹果酸积累的关键时期为果实发育前期,苹果酸含量的变化由PEPC和NADP-ME协同调控,而对照‘四月李’由NAD-MDH和NADP-ME起主要的调控作用。

关键词(KeyWords)： 李果实;有机酸;苹果酸;磷酸烯醇式丙酮酸羧化酶;NADP-苹果酸酶;NAD-苹果酸脱氢酶;高效液相色谱

Abstract:

Keywords:

基金项目(Foundation): 贵州省科技厅攻关项目(黔科合支撑[2016]2521号);; 贵州省自然科学基金(黔科合基础[2016]1042)

作者(Authors): 王小红;陈红;董晓庆;

DOI: 10.13925/j.cnki.gsxb.20170390

参考文献(References)：

• [1]PRIECINA L,KARKLINA D.Composition of major organic acids in vegetables and spices[J].Paper Presented Atthe,2015,3:3447-3454.
• [2]刘硕,刘有春,刘宁,张玉萍,章秋平,徐铭,张玉君,刘威生.李属(Prunus)果树品种资源果实糖和酸的组分及其构成差异[J].中国农业科学,2016,49(16):3188-3198.LIU Shuo,LIU Youchun,LIU Ning,ZHANG Yuping,ZHANG Qiuping,XU Ming,ZHANG Yujun,LIU Weisheng.Sugar and organic acid components in fruits of plum cultivar resources of genus Prunus[J].Scientia Agricultura Sinica,2016,49(16):3188-3198.
• [3]SINGH S P,SINGH Z U P.Hedrick student paper award 2008major flavor components in some commercial cultivars of Japanese plum[J].Journal of the American Pomological Society,2008,62(4):185-190.
• [4]赵密珍,郭洪,周建涛,郭忠仁.中国李果实生长及其成熟期的生理变化[J].江苏农业学报,1996,12(1):48-51.ZHAO Mizhen,GUO Hong,ZHOU Jiantao,GUO Zhongren.Fruit growth of plum and physiological changes during maturation and ripening[J].Jiangsu Journal of Agricultural Sciences,1996,12(1):48-51.
• [5]赵树堂,关军锋,孟庆瑞,杨建民,张元慧.李果实发育过程中糖、酸、维生素C含量的变化[J].果树学报,2004,21(6):612-614.ZHAO Shutang,,GUAN Junfeng,MENG Qingrui,YANG Jianmin,ZHANG Yuanhui.Changes in contents of sugar,acid,vitamin C during fruit development of four plum cultivars[J].Journal of Fruit Science,2004,21(6):612-614.
• [6]王鹏飞,薛晓芳,穆晓鹏,张建成,曹琴,杜俊杰.不同酸度欧李果实有机酸积累特性与相关代谢酶活性分析[J].中国农业科学,2013,46(19):4101-4109.WANG Pengfei,XUE Xiaofang,MU Xiaopeng,ZHANG Jiancheng,CAO Qin,DU Junjie.Analysis of organic acid accumulation characteristics and organic acid metabolizing enzyme activities of chinese dwarf cherry(Cerasus humilis Bunge)fruit[J].Scientia Agricultura Sinica,2013,46(19):4101-4109.
• [7]SWEETMAN C,DELUC L G,CRAMER G R,FORD C M,SOOLE K L.Regulation of malate metabolism in grape berry and other developing fruits[J].Phytochemistry,2009,70(11):1329-1344.
• [8]陈美霞,赵从凯,陈学森,郝会军,张宪省.杏果实发育过程中有机酸积累与相关代谢酶的关系[J].果树学报,2009,26(4):471-474.CHEN Meixia,ZHAO Congkai,CHEN Xuesen,HAO Huijun,ZHANG Xiansheng.Relationship between accumulation of organic acid and organic acid-metabolizing enzymes during apricot fruit development[J].Journal of Fruit Science,2009,26(4):471-474.
• [9]赵永红,李宪利,姜泽盛,王长健,杨富林.设施油桃果实发育过程中有机酸代谢的研究[J].中国生态农业学报,2007,15(5):87-89.ZHAO Yonghong,LI Xianli,JIANG Zesheng,WANG Changjian,YANG Fulin.Organic acid metabolism in nectarine fruit development under protected cultivation[J].Chinese Journal of Eco-Agriculture,2007,15(5):87-89.
• [10]ETIENNE C,MOING A,DIRLEWANGER E.RAYMOND P,MONET R,ROTHAN C.Isolation and characterization of six peach c DNAs encoding key proteins in organic acid metabolism and solute accumulation involvement in regulating peach fruit acidity[J].Physiologial Plantarum,2002,114(2):259-270.
• [11]NOUR V,TRANDAFIR I,IONICA M E.Compositional characteristics of fruits of several apple(Malus domestica Borkh.)cultivars[J].Notulae Botanicae Horti Agrobotanici Cluj-Napoca,2010,38(3):228-233.
• [12]ZHANG Y,LI P,CHENG L.Developmental changes of carbohydrates,organic acids,amino acids,and phenolic compounds in‘Honeycrisp’apple flesh[J].Food Chemistry,2010,123(4):1013-1018.
• [13]刘雅兰,靳志飞,陈红.果梅果实发育过程中有机酸含量及相关代谢酶活性的变化特征[J].西北植物学报,2017,37(1):130-137.LIU Yalan,JIN Zhifei,CHEN Hong.Changes of the organic acid concentrations and the relative metabolic enzyme activities during the development of Prunus mume fruit[J].Acta Botanica Boreali-occidentalia Sinica,2017,37(1):130-137.
• [14]HIRAI M,UENO I.Development of citrus fruits:Fruit development and enzymatic changes in juice vesicle tissue[J].Plant&Cell Physiology,1977,18(4):791-799.
• [15]SADKA A,DAHAN E,COHEN L,MARSH K B.Aconitase activity and expression during the development of lemon fruit[J].Physiologia Plantarum,2000,108(3):255-262.
• [16]郑惠文,张秋云,李文慧,章世奎,席万鹏.新疆杏果实发育过程中可溶性糖和有机酸的变化[J].中国农业科学,2016,49(20):3981-3992.ZHENG Huiwen,ZHANG Qiuyun,LI Wenhui,ZHANG Shikui,XI Wanpeng.Change in soluble sugars and organic acids of XinJiang apricot during fruit development and ripening[J].Scientia Agricultura Sinica,2016,49(20):3981-3992.
• [17]安华明,刘明,杨曼,樊卫国.刺梨有机酸组分及抗坏血酸含量分析[J].中国农业科学,2011,44(10):2094-2100.AN Huaming,LIU Ming,YANG Man,FAN Weiguo.Analysis of main organic acid compositions in Rosa roxburghii Tratt[J].Scientia Agricultura Sinica,2011,44(10):2094-2100.
• [18]CHEN M,XIE X L,LIN Q,CHEN J Y.Differential expression of organic acid degradation-related genes during fruit development of navel oranges(Citrus sinensis)in two habitats[J].Plant Molecular Biology Reporter,2013,31(5):1131-1140.
• [19]郑丽静,聂继云,闫震.糖酸组分及其对水果风味的影响研究进展[J].果树学报,2015,32(2):304-312.ZHENG Lijing,NIE Jiyun,YAN Zhen.Advances in research on sugars organic acids and their effects on taste of fruits[J].Journal of Fruit Science,2015,32(2):304-312.