湖南生态科学学报2018，Vol.5Issue(1)：7-10,4.DOI:10.3969/j.issn.2095-7300.2018.01-007
云南涮辣辣椒素积累与苯丙氨酸解氨酶活性关系的研究
Study on the Relationship between Capsaicin Accumulation and Phenylalanine Ammonia-lyase Activity of Yunnan Shuanla
摘要
Abstract
The relationship between the capsaicin content and phenylalanine ammonia-lyase activity of Yunnan Shuanla with the placenta and pericarp during six different periods was observed.The results showed as follows:the capsaicin content of Yunnan Shuanla was different in different periods.The content of capsaicin increased with the growth of fruits,and then it decreased in the later growth period.The chan-ges of phenylalanine ammonia-lyase activity and the capsaicin content were the same.The phenylalanine ammonia-lyase activity increased rapidly with the accumulation of capsaicin,and it declined when the fruits grew maturely.关键词
云南涮辣/辣椒素/苯丙氨酸解氨酶Key words
Yunnan Shuanla/capsaicin/phenylalanine ammonia-lyase分类
农业科技引用本文复制引用
王姣,邵贵芳,张水,杨婷玉,赵凯,邓明华..云南涮辣辣椒素积累与苯丙氨酸解氨酶活性关系的研究[J].湖南生态科学学报,2018,5(1):7-10,4.基金项目
国家自然科学基金项目(31560556) （31560556）
国家自然科学基金项目(31760575) （31760575）
