果實風味物質形成基礎與調控立項報告

陳昆松

摘 要：果實是人類主要食物之一，提供了豐富的維生素、礦物質、膳食纖維和多種生物活性物質。隨著近年來果實產量的持續上升，果實品質改良得到了更廣泛的關注。風味芳香物質是果實品質的主要參數之一，風味芳香物質代謝是果實品質研究的重要內容。果實風味住址主要以糖、有機酸和香氣物質等組成。國內外有關風味物質的研究已持續半個多世紀，糖酸研究方面主要集中糖代謝研究為主，主要圍繞組分鑒別、葉片光合產物轉運和果實內轉化等，而有機酸研究相對滯后，并多集中于逆境脅迫相關研究；芳香物質研究伴隨著GC-MS等技術的大量應用，近年來取得了較大的進展，迄今已鑒定出芳香相關物質1 000余種，但相關物質的代謝機理的解析還處于起步階段。同時，糖、有機酸和芳香物質代謝的轉錄調控機制研究，還較少見報道。因此，該課題就果實糖、有機酸和香氣物質代謝及調控的分子基礎開展研究，對于人們理解果實生物學特征的形成具有重要價值。

關鍵詞：果實 風味 調控

The Basis and Regulation of the Fruit flavor Formation （Initiating Report）

Chen Kunsong

（Zhejiang University）

Abstract：Fruit is one of the main sources to supply the vitamins， minerals， dietary fiber and antioxidant compounds. Recently， fruit quality traits are attracting the more attentions from breeders and consumers， on the basis of the continuous increments on yield. Flavor is one of the main quality traits for fruit， which mainly comprised with sugars， organic acids and aroma volatiles. Basis and regulation of the fruit flavor formation were extensively studied during the last half-century， such as compounds characterization and transportation of photosynthetic products that were related with sugar researches. On contrary， organic acids were mainly associated with stress related studies. Aroma volatiles identifications were accelerated with utilization of GC-MS. However， the molecular mechanisms of fruit flavor were still not fully understood. Furthermore， the transcriptional regulatory mechanisms of fruit flavor remain not clear. The present project is aim to exploration on the mechanism of fruit flavor formation and regulation.

Key Words： Fruit； Flavor； Regulation

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