[ Objective] This study aimed to investigate the ehangos of aroma components in mango fruit at different post-harvest stages. [ Method] The aroma com- ponents in ＇ Keitt＇ mango fruit at 3,6, 9 and 13 d postharvest w...[ Objective] This study aimed to investigate the ehangos of aroma components in mango fruit at different post-harvest stages. [ Method] The aroma com- ponents in ＇ Keitt＇ mango fruit at 3,6, 9 and 13 d postharvest were extracted using heM-space solid phase mieroextraction （HS-SPME） and analyzed by gas chre- matograph-rnass speetrephotometer （GC-MS）. [ Result] The results showed that a total of 42 aroma compounds were identified from the mango samples at four sta- ges. To be specific, monoterpene and sesquiterpene were the major components; at 3, 6, 9 and 13 d postharvest, the relative contents of terpene were 94.24%, 98.91%, 55.32% and 95.97%, respectively. [ Conclusion] IS-（ ＋ ）-3-earene is the characteristic aroma component in ripe fruit of ＇ Keitt＇ mango. The aroma of mango fruit is also affected by ester, alcohol and aldehyde compounds.展开更多
为建立一套适用于鉴别"四季芒"成花蛋白表达差异的双向电泳方法,摸索出合适的芒果叶片蛋白提取方案。以"四季芒"芒果叶片为材料,采用TCA-丙酮法、酚抽提乙酸铵沉淀法、改良酚抽提乙酸铵沉淀法等3种芒果叶片蛋白提...为建立一套适用于鉴别"四季芒"成花蛋白表达差异的双向电泳方法,摸索出合适的芒果叶片蛋白提取方案。以"四季芒"芒果叶片为材料,采用TCA-丙酮法、酚抽提乙酸铵沉淀法、改良酚抽提乙酸铵沉淀法等3种芒果叶片蛋白提取方法,进行SDSPAGE和双向电泳,比较这些方法的提取效果。结果表明,改良酚抽提乙酸铵沉淀法比一般酚抽提法获得更高质量的蛋白。对沉淀产物洗涤和干燥步骤的优化能有效提高TCA-丙酮法蛋白提取质量。提取液p H能明显影响改良酚抽提乙酸铵沉淀法所提蛋白的得率、2-DE凝胶蛋白点数量和分布。p H 8.5提取液所提蛋白获得最多的2-DE蛋白点,但在小分子区域蛋白分辨率比p H9.0提取液所提蛋白低。TCA-丙酮法所提蛋白在大分子区域2-DE蛋白点分辨率不如改良酚抽提乙酸铵沉淀法,但小分子和高等电点区蛋白点分辨率却明显好于后者。实验表明改良酚抽提乙酸铵沉淀法和TCA-丙酮法有很强的互补性,可以在双向电泳体系中组成双提取法提高蛋白分辨率。展开更多
基金Supported by Central Nonprofit Basic Scientific Research Project for the Scientific Research Institutes of China(No.1630062012003)
文摘[ Objective] This study aimed to investigate the ehangos of aroma components in mango fruit at different post-harvest stages. [ Method] The aroma com- ponents in ＇ Keitt＇ mango fruit at 3,6, 9 and 13 d postharvest were extracted using heM-space solid phase mieroextraction （HS-SPME） and analyzed by gas chre- matograph-rnass speetrephotometer （GC-MS）. [ Result] The results showed that a total of 42 aroma compounds were identified from the mango samples at four sta- ges. To be specific, monoterpene and sesquiterpene were the major components; at 3, 6, 9 and 13 d postharvest, the relative contents of terpene were 94.24%, 98.91%, 55.32% and 95.97%, respectively. [ Conclusion] IS-（ ＋ ）-3-earene is the characteristic aroma component in ripe fruit of ＇ Keitt＇ mango. The aroma of mango fruit is also affected by ester, alcohol and aldehyde compounds.
文摘为建立一套适用于鉴别"四季芒"成花蛋白表达差异的双向电泳方法,摸索出合适的芒果叶片蛋白提取方案。以"四季芒"芒果叶片为材料,采用TCA-丙酮法、酚抽提乙酸铵沉淀法、改良酚抽提乙酸铵沉淀法等3种芒果叶片蛋白提取方法,进行SDSPAGE和双向电泳,比较这些方法的提取效果。结果表明,改良酚抽提乙酸铵沉淀法比一般酚抽提法获得更高质量的蛋白。对沉淀产物洗涤和干燥步骤的优化能有效提高TCA-丙酮法蛋白提取质量。提取液p H能明显影响改良酚抽提乙酸铵沉淀法所提蛋白的得率、2-DE凝胶蛋白点数量和分布。p H 8.5提取液所提蛋白获得最多的2-DE蛋白点,但在小分子区域蛋白分辨率比p H9.0提取液所提蛋白低。TCA-丙酮法所提蛋白在大分子区域2-DE蛋白点分辨率不如改良酚抽提乙酸铵沉淀法,但小分子和高等电点区蛋白点分辨率却明显好于后者。实验表明改良酚抽提乙酸铵沉淀法和TCA-丙酮法有很强的互补性,可以在双向电泳体系中组成双提取法提高蛋白分辨率。
