为研究亚精胺与D-精氨酸处理对赛买提杏多胺降解相关酶活性变化及转化产物γ-氨基丁酸的作用.分别用0.1 mmol/L亚精胺和0.1 mmol/L D-精氨酸溶液处理绿熟期新疆赛买提杏,于(25±2)℃条件下贮藏7 d,分析不同处理对腐胺、亚精胺、精胺、γ-氨基丁酸含量及多胺氧化酶、二胺氧化酶活性等指标的影响.结果表明,亚精胺处理能提高赛买提杏中精胺、亚精胺与γ-氨基丁酸含量,降低腐胺含量,且抑制了多胺降解相关酶活性,D-精氨酸处理降低了杏果中腐胺的含量,促进了多胺降解相关酶的活性.%The effects of spermidine and D-Arginine on the polyamine degradation related enzyme activity and γ-aminobutiric of 'Saimaiti ' apricot were studied in this paper.0.1 mmol/L spermidine and 0.1 mmol/L D-Arginine solutions were applied to treat 'Saimaiti'apricot respectively at postharvest green ripe stage in Xinjiang,and then the fruit was stored at (25±2)℃ for 7 days.The effects of different treat-ments on the contents of putrescine,spermidine,spermine,γ-aminobutyric acid and the activities of poly-amine oxidase and diamine oxidase were analyzed.Results showed that spermidine treatment improved spermine,reduced the content of putrescine,and restrained the polyamine degrading enzyme activity of'Samaiti'apricot.D-Arginine treatment decreased the content of putrescine in apricot and promoted the activity of polyamine degrading related enzymes.
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