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园艺学报 ›› 2006, Vol. 33 ›› Issue (5): 1137-1140.

• 研究报告 • 上一篇    下一篇

酚类物质与蝴蝶兰褐变关系初探

印芳1, 2;葛红1*;彭克勤2;赵伶俐1, 3;周玉杰1;李秋香1   

  1. (1 中国农业科学院蔬菜花卉研究所, 北京100081; 2 湖南农业大学植物激素重点实验室, 湖南长沙410128; 3 西北农林科技大学园艺学院, 陕西杨凌712100 )
  • 收稿日期:2005-12-08 修回日期:2006-05-17 出版日期:2006-10-25 发布日期:2006-10-25

The Influence of Phenols on Tissue Browning of Phalaenopsis

Yin Fang1, 2 ;Ge Hong1*;Peng Keqin2;Zhao Lingli1, 3;Zhou Yujie1;Li Qiuxiang1   

  1. (1 Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China; 2 Key Laboratory of phytohormones of Hunan Agricultural University, Changsha, Hunan 410128, China; 3College of Horticulture, Northwest A & F University, Yangling, Shaanxi 712100, China)
  • Received:2005-12-08 Revised:2006-05-17 Online:2006-10-25 Published:2006-10-25

摘要: 利用高效液相色谱法对3个褐化程度不同的蝴蝶兰品种A1 (大白花红心) 、B3 (迷你型白花黄心) 和R4 (深红花红心) 进行了9种酚酸定性定量分析, 并研究了以叶片为外植体的初代培养过程中总酚含量的动态变化。结果表明: 绿原酸、邻苯二酚、儿茶酚、咖啡酸及没食子酸、对羟基苯甲酸、香豆酸可能与蝴蝶兰褐变相关, 苯甲酸对蝴蝶兰褐变影响很小; 在褐变过程中, 总酚含量越高, 褐变程度越严重。

关键词: 蝴蝶兰, 褐变, 酚酸, 总酚

Abstract: Three varieties of Phalaenopsis spp. including A1, B3 and R4 were used as materials, High Performance Liquid Chromatography (HPLC) was used to analyze phenolic acids of Phalaenopsis spp. qualitatively and quantitatively. Results showed that chlorogenic acid, catechol, catechuic acid, caffeic acid and
gallic acid, phydroxybenzoic acid, coumaric acid were correlated with browning, and the influence of benzoic acid on browningwas neglectable; The dynamic changes of total phenolic acids contentswere studied. Results showed that total phenolswere positively correlated with browning.

Key words: Phalaenopsis, Browning, Phenolic acid, Total phenols