摘要
辣椒素类物质是辣椒果实胎座中产生的特异辣味代谢产物的总称,主要包括辣椒素和二氢辣椒素,其含量高低决定辣椒辣度大小。总结了近年来辣椒素类物质的种类与生物合成途径及其分子机理研究,辣椒素类物质积累与影响因素,分析了辣椒素生物合成途径关键基因与辣味的关系,阐明了辣椒素类物质含量遗传与相关基因定位的最新进展。
Capsaicinoids is the general term of the specific spicy metabolites produced in the placenta of pepper fruit,mainly including capsaicin and dihydrocapsaicin.The content of capsaicinoids determines the spiciness degree of pepper fruit.In this paper,research progress in recent years on the species and biosynthetic pathway of capsaicinoids,as well as its underlying molecular mechanism were summarized.Accumulation of capsaicinoids and its influencing factors,as well as the relationship between the spiciness degree and the key genes in biosynthetic pathway were analyzed.Advances on the genetic analysis of capsaicinoids content and related gene mappings were also reviewed in the paper.
作者
张西露
毛亦卉
戴雄泽
Zhang Xilu;MAO Yihui;DAI Xiongze(Hunan Vegetable Research Institute,Changsha 410125,China)
出处
《辣椒杂志》
2019年第2期1-11,共11页
Journal of China Capsicum
基金
国家特色蔬菜产业技术体系项目(CARS-24)
湖南省蔬菜产业技术体系项目
