【摘要】 为分析黄龙病(Citrus Huanglongbing,HLB)病菌侵染对茶枝柑(Citrus reticulata cv. chachiensis)果实品质的影响,采用高效液相色谱法和气相色谱-质谱联用技术,分析了花后180 d感病与正常茶枝柑果实中类黄酮物质和挥发性物质的差异。结果表明:茶枝柑感染黄龙病病菌后,果皮中橘皮素等4种聚甲氧基黄酮以及α-蒎烯、辛醛等39种挥发性物质含量显著升高,而氮甲基邻氨基苯甲酸甲酯、胡椒烯等16种挥发性物质显著降低;果肉中川陈皮素等2种聚甲氧基黄酮及D-柠檬烯、β-芳樟醇等27种挥发性物质含量显著降低。因此,黄龙病病菌侵染可能会显著影响茶枝柑果皮和果肉中的次生代谢,进而改变其苦味和香味品质,其改变可能与其感病防御应答机制有关。更多还原

【Abstract】 In order to study the effects of Citrus Huanglongbing infection on the fruit qualities of Citrus reticulata cv. chachiensis, the differences of flavonoids and volatiles between the infected and normal fruits(180 days after full bloom) were compared with high performance liquid chromatography(HPLC) and gas chromatography-mass spectrometry(GC-MS). The results showed that contents of 4 polymethoxyflavones such as tangeretin and 39 volatiles including α-pinene and octanal were significantly increased in the infected peels while contents of 16 volatiles including N-methyl n-methylanthranilate and copaene significantly decreased. contents of 2 polymethoxyflavones such as nobiletin and 27 volatiles including D-limonene and β-linalool in the pulp were significantly decreased at the same time. It is indicated that infection of Huanglongbing may significantly affect the secondary metabolism in the peel and pulp of the Citrus reticulata cv. chachiensis, and thus change its bitterness and aroma quality, which may be related to its susceptibility defense response mechanism.更多还原