摘要
目的:分析组织培养苗罗汉果皂甙类成分在果实成熟过程中的代谢转化规律,为罗汉果甜甙代谢关键酶的研究提供基础。方法:采用微波炉水煮法提取不同生长期罗汉果总甙,高相液相色谱(HPLC)分析各生长期罗汉果二糖甙(甙Ⅱ)、三糖甙(甙Ⅲ)和五糖甙(甙Ⅴ)的含量。结果:果龄10d的罗汉果中,能检测到甙Ⅱ(3 666.4μg/100mg)及甙Ⅲ(48.4μg/100mg),甙Ⅴ检测不到;果龄50d时,能检测到甙Ⅴ(95.1μg/100mg)和高含量的甙Ⅲ(1 213.8μg/100mg);随着果龄增长和果实逐渐成熟,低糖苦甙Ⅱ、甙Ⅲ含量逐渐减少,高糖甜甙Ⅴ含量逐渐升高。果龄70d时,苦甙Ⅱ、甙Ⅲ基本检测不到,而甜甙Ⅴ(1 331.4μg/100mg)含量达到高水平。结论:罗汉果高糖甜甙可能是从低糖苦甙代谢转化而来。
Objective： Studying metabolic conversion of mogrol glycosides in the tissue culture related Siraitia grosvenorii fruit during the course of fruit maturity, so that key clues could be found for the research of mogrol glycosides associated metabolic enzymes. Method： Mogrol glycosides were extracted from Siraitia grosvenorii fruit of different growing ages by boiling water with microwave oven. Magrol glycosides II, Ⅲ, V were determined by HPLC. Result： Bitter mogrol glycoside Ⅱ and tasteless mogrol glycoside Ⅲ were 3 666.4μg/100mg and 48.4μg/100mg respectively, without mogrol glyeosideV detected in 10 day- old fruit. Magrol glycoside Ⅲ was 1 213.8μg/100mg and mogrol glycoside V was detected 95. lμg/l00mg in 50 day - old fruit. Mogrol glyeosideV increased rapidly and reached high level. 1 331.4μg/l00mg without mogrol glycosides Ⅱ and Ⅲ detected in 70day- old fruit. Conclusion： High glucose sweet mogrol glycosides might come from low glucose bitter mogrol glycosides via metabolic conversion. This conclusion can provide scientific evidence for the study of glycosyl transferase of Siraitia grosvenor//mogrol glycosides.
出处
《生物技术》
CAS
CSCD
北大核心
2009年第4期49-51,共3页
Biotechnology
关键词
罗汉果
HPLC
甜甙Ⅴ
代谢转化
Siraitia grosvenorii
HPLC
glycoside V
metabolic conversion
