茉莉酸甲酯处理对采后葡萄果实酚酸合成和抗氧化活性的影响及其机理研究

doi:10.7506/spkx1002-6630-201306058

食品科学 ›› 2013, Vol. 34 ›› Issue (6): 260-265.doi: 10.7506/spkx1002-6630-201306058

茉莉酸甲酯处理对采后葡萄果实酚酸合成和抗氧化活性的影响及其机理研究

汪开拓1，郑永华2，唐文才1，李君廷1，但汉龙1

1.重庆三峡学院生命科学与工程学院，重庆 404100；2.南京农业大学食品科技学院，江苏南京 210095

收稿日期:2012-02-06 修回日期:2013-02-16 出版日期:2013-03-25 发布日期:2013-03-01
通讯作者: 汪开拓 E-mail:wangkaituo83@gmail.com
基金资助:
采后茉莉酸甲酯处理对葡萄果实苯丙烷类代谢以及抗病性的调控机理研究;三峡库区农业生态安全科研创新团队建设计划;采后果实抗病性诱导中的Priming现象及机理研究

Effect of Methyl Jasmonate Treatment on Synthesis and Antioxidant Activity of Phenolic Acids in Grape Berries and Corresponding Mechanisms

WANG Kai-tuo1，ZHENG Yong-hua2，TANG Wen-cai1，LI Jun-ting1，DAN Han-long1

1. College of Life Science and Engineering, Chongqing Three Gorges University, Chongqing 404100, China；2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received:2012-02-06 Revised:2013-02-16 Online:2013-03-25 Published:2013-03-01
Contact: WANG Kai-Tuo E-mail:wangkaituo83@gmail.com

摘要/Abstract

摘要： 以‘巨峰’葡萄果实(Vitis vinifera L.× V. labrusca L. cv. ‘Kyoho’)为试材，研究了10μmol/L茉莉酸甲酯(methyljasmonate，MeJA)熏蒸处理对采后葡萄果实在1℃贮藏期间酚酸含量和抗氧化活性的影响，并从苯丙烷类代谢角度分析了相关机理。结果显示：10μmol/L MeJA处理可显著抑制葡萄果实贮藏期间腐烂率和落粒率的上升，诱导苯丙烷类代谢关键酶苯丙氨酸解氨酶(PAL)、肉桂酸羟化酶(C4H)和查耳酮合成酶(CHS)活性的上升并延缓对香豆酰-CoA连接酶(4-CL)活性的下降，同时显著提高果实主要酚酸(没食子酸、咖啡酸、原儿茶酸、丁香酸和p-香豆酸)和总酚含量并维持了DPPH自由基清除率和总还原力。结果表明：MeJA可通过调控葡萄果实苯丙烷类代谢相关酶系的活性，从而有效诱导果实中酚酸的合成并维持果实贮藏期间抗氧化活性，最终提高了果实采后食用和营养品质。

关键词: 葡萄, 茉莉酸甲酯, 酚酸, 抗氧化, 苯丙烷类代谢

Abstract: In the present study, the effect of 10 μmol/L MeJA (methyl jasmonate) treatment on the synthesis and antioxidant activity of phenolic acids in grape berries (Vitis vinifera L. × V. labrusca L. cv. ‘Kyoho’) during storage at 1 ℃ was investigated and the corresponding mechanisms were also explored based on phenylpropnaoid metabolism. The results showed that MeJA treatment could significantly inhibit the decay rate and abscission rate of grape berries, induce the increase in activities of key enzymes involved in phenylpropnaoid metabolism including phenylalanine ammonia-lyase (PAL), cinnamate 4-hydroxylase (C4H) and chalcone synthase (CHS) and delay the decrease in 4-CL activity. Meanwhile, a remarkable enhancement of phenolic acids (gallic acid, caffeic acid, protocatechuic acid, syringic acid, p-coumaric acid) and total phenolics was observed, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and reducing power of grape berries during storage was maintained. These results implied that MeJA treatment markedly promoted the synthesis of phenolic acids and maintained antioxidant activity through the regulation of phenylpropanoid-related enzymes, thus finally improving the edible and nutritional quality of postharvest grape berries.

Key words: grape, methyl jasmonate (MeJA), phenolic acids, antioxidant, phenylpropnaoid metabolism

中图分类号:

TS255.3

汪开拓1，郑永华2，唐文才1，李君廷1，但汉龙1. 茉莉酸甲酯处理对采后葡萄果实酚酸合成和抗氧化活性的影响及其机理研究[J]. 食品科学, 2013, 34(6): 260-265.

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茉莉酸甲酯处理对采后葡萄果实酚酸合成和抗氧化活性的影响及其机理研究

Effect of Methyl Jasmonate Treatment on Synthesis and Antioxidant Activity of Phenolic Acids in Grape Berries and Corresponding Mechanisms

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