中国果菜2016，Vol.36Issue(4)：10-12,3.
枣中苯甲酸形成机理的初步研究
Preliminary Research on the Formation Mechanism of Benzoic Acid in Chinese Jujube
摘要
Abstract
Picking different varieties of fresh jujube in Chinese jujube orchard, and the author used different methods of drying fresh jujube. The fresh jujube and the dried samples were detected the benzoic acid content. The results show that the drying temperature can significantly affect the content of benzoic acid. Analysis of dates of benzoic acid content data infer that benzoic acid in Chinese jujube formation is in the growth period of the jujube in secondary metabolism of phenylalanine ammonia lyase catalyzes the formation of trans cinnamic acid (T-cinnamic acid), then formation of benzoic acid through the CoA dependent beta oxidation process. Benzene propionyl CoA in jujube were higher, generating benzoic acid process is relatively slow, but the temperature increase can significantly speed up the process.关键词
枣/苯甲酸/形成机理Key words
Chinese jujube/benzoic acid/formation mechanism分类
农业科技引用本文复制引用
兰文忠,张彦昊,黄艳红,苏理..枣中苯甲酸形成机理的初步研究[J].中国果菜,2016,36(4):10-12,3.基金项目
山东省德州市庆云县农产品加工技术服务平台科技攻关项目 （）
