林业科学 ›› 2022, Vol. 58 ›› Issue (8): 109-116.doi: 10.11707/j.1001-7488.20220811
徐森,董亚文,陈双林*,郭子武,杨丽婷,谢燕燕
收稿日期:
2021-07-28
出版日期:
2022-08-25
发布日期:
2022-12-19
通讯作者:
陈双林
基金资助:
Sen Xu,Yawen Dong,Shuanglin Chen*,Ziwu Guo,Liting Yang,Yanyan Xie
Received:
2021-07-28
Online:
2022-08-25
Published:
2022-12-19
Contact:
Shuanglin Chen
摘要:
目的: 探究雷竹林地覆盖对竹笋箨叶碳氮代谢的影响,以及箨叶的变化是否会影响竹笋食味品质,以此揭示竹笋食味品质形成机制,为高品质竹笋培育提供参考。方法: 以立地条件一致的自然经营雷竹林和覆盖雷竹林为研究对象,对自然笋和覆盖笋箨叶养分含量、碳氮代谢酶活性和竹笋食味品质指标进行测定分析。结果: 1) 雷竹覆盖笋箨叶可溶性糖、淀粉、非结构性碳水化合物(NSC)含量和蔗糖合成酶、谷氨酸合酶、硝酸还原酶、谷氨酰胺合成酶活性较自然笋均显著升高,而箨叶N含量则相反。2)覆盖雷竹笋可溶性糖含量、糖酸比和甜味氨基酸含量及其比例较自然笋均显著升高,而酸味、苦味、粗糙类及鲜味物质含量及比例降低。3)冗余分析结果显示,雷竹笋箨叶可溶性糖、淀粉、NSC含量以及蔗糖合成酶、硝酸还原酶、谷氨酸合酶、谷氨酰胺合成酶活性与竹笋甜味物质含量呈显著的正相关关系,与竹笋苦涩味、酸味和纤维类物质含量呈负相关关系,而箨叶N含量则相反。结论: 覆盖对雷竹笋箨叶碳氮代谢有重要影响,雷竹笋箨叶可以通过适应性调节来应对覆盖条件下的环境剧烈变化,从而改善竹笋食味品质。
中图分类号:
徐森,董亚文,陈双林,郭子武,杨丽婷,谢燕燕. 覆盖雷竹笋箨叶碳氮代谢特征及其与竹笋食味品质的关系[J]. 林业科学, 2022, 58(8): 109-116.
Sen Xu,Yawen Dong,Shuanglin Chen,Ziwu Guo,Liting Yang,Yanyan Xie. Characteristics of Carbon and Nitrogen Metabolism in Sheath Leaves and Its Relationship with Taste Quality of Phyllostachys violascens 'Prevernalis' Shoots under Mulching[J]. Scientia Silvae Sinicae, 2022, 58(8): 109-116.
表1
雷竹箨叶碳氮代谢酶活性"
处理 Treatment | 蔗糖合成酶 Sucrose synthase/(mg·g-1 FW h-1) | 蔗糖磷酸合成酶 Sucrose phosphate synthase/(mg·g-1 FW h-1) | 酸性蔗糖转化酶 Acid sucrose invertase/(mg·g-1 FW h-1) | 中性蔗糖转化酶 Neutral sucrose invertase/(mg·g-1 FW h-1) | 淀粉酶 Amylase/(mg·g-1 h-1) | 谷氨酸合酶 Glutamate synthase/(U·g-1 s-1) | 硝酸还原酶 Nitrate reductase/(μmol·h-1 g-1) | 谷氨酰胺合成酶 Glutamine synthetase/(U·g-1 s-1) |
LZ | 25.57±0.20b | 28.98±1.36a | 5.20±0.38a | 5.28±0.62a | 3.02±0.25a | 3.85±0.45b | 0.49±0.02b | 2.28±0.71b |
LF | 31.74±0.50a | 29.13±1.26a | 5.86±0.52a | 5.68±0.39a | 3.10±0.64a | 11.80±0.92a | 0.65±0.04a | 9.79±0.80a |
图2
雷竹笋呈味物质和粗糙度物质 SSS:竹笋可溶性糖 Soluble sugar of bamboo shoot;TA:总酸 Total acid;Oxa:草酸 Oxalic;Tan:单宁 Tannin;Cel:纤维素 Cellulose;Lig:木质素 Lignose;BA:苦味氨基酸 Bitter amino acid;AA:芳香类氨基酸 Aromatic amino acid;SA:甜味氨基酸 Sweet amino acid;DA:鲜味氨基酸 Delicious amino acid;SAR:糖酸比 Sugar-acid ratio;PBA:苦味氨基酸比例 Proportion of bitter amino acid;PAA:芳香类氨基酸比例 Proportion of aromatic amino acid;PSA:甜味氨基酸比例 Proportion of sweet amino acid;PDA:鲜味氨基酸比例 Proportion of delicious amino acid."
图3
雷竹箨叶碳氮代谢指标与竹笋食味品质的RDA分析 C:碳 Carbon;N:氮 Nitrogen;LSS:箨叶可溶性糖 Soluble sugar of sheath leaf;ST:淀粉 Starch;NSC:非结构性碳水化合物 Non-structural carbohydrate;SS:蔗糖合成酶 Sucrose synthase;SPS:蔗糖磷酸合成酶 Sucrose phosphate synthase;AI:酸性蔗糖转化酶 Acid sucrose invertase;NI:中性蔗糖转化酶 Neutral sucrose invertase;AMS:淀粉酶Amylase;GOGAT:谷氨酸合酶 Glutamate synthase;NR:硝酸还原酶 Nitrate reductase;GS:谷氨酰胺合成酶Glutamine synthetase;SSS:竹笋可溶性糖 Soluble sugar of bamboo shoot;TA:总酸 Total acid;Oxa:草酸 Oxalic;Tan:单宁 Tannin;Cel:纤维素 Cellulose;Lig:木质素Lignin;BA:苦味氨基酸 Bitter amino acid;AA:芳香类氨基酸 Aromatic amino acid;SA:甜味氨基酸 Sweet amino acid;DA:鲜味氨基酸 Delicious amino acid;SAR:糖酸比 Sugar-acid ratio;PBA:苦味氨基酸比例 Proportion of bitter amino acid;PAA:芳香类氨基酸比例 Proportion of aromatic amino acid;PSA:甜味氨基酸比例 Proportion of sweet amino acid;PDA:鲜味氨基酸比例 Proportion of delicious amino acid."
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