《植物生理学报》 2013, 49(8): 743-748

香蕉果实中抗性淀粉代谢与可溶性糖含量变化的相关性

苗红霞¹, 金志强^1,2, 刘伟鑫^1,3, 刘菊华¹, 贾彩红¹, 张建斌¹, 徐碧玉^1,*

1中国热带农业科学院热带生物技术研究所/农业部热带作物生物技术重点开放实验室, 海口571101; 2中国热带农业科学院海口实验站/海南省香蕉遗传育种改良重点实验室, 海口570102; 3海南大学农学院, 海口570228

通信作者：徐碧玉；E-mail: biyuxu@126.com；Tel: 0898-66960172

摘　要：

为了揭示香蕉果实抗性淀粉代谢与可溶性糖含量的变化规律及相关性, 本研究以‘巴西’香蕉果肉为试材, 对香蕉果实采前采后抗性淀粉及可溶性糖含量变化进行分析。结果表明, 随着香蕉果实发育, 总淀粉、抗性淀粉和蔗糖含量呈上升趋势, 果糖和葡萄糖含量呈下降趋势。贮藏过程中, 总淀粉和抗性淀粉含量迅速下降, 蔗糖、果糖和葡萄糖呈先增后减的单峰型变化。相关性分析发现, 香蕉果实抗性淀粉形成与总淀粉、蔗糖含量变化呈极显著正相关, 与果糖和葡萄糖含量呈极显著负相关; 贮藏过程中, 抗性淀粉降解与总淀粉含量变化呈极显著正相关, 与蔗糖、果糖和葡萄糖含量变化相关性不显著。香蕉果实抗性淀粉的形成可能主要涉及到总淀粉和蔗糖含量的上升, 抗性淀粉的降解与总淀粉含量的下降密切相关。

关键词：香蕉; 果实; 抗性淀粉; 总淀粉; 可溶性糖

收稿：2013-04-15   修定：2013-06-13

资助：中国热带农业科学院热带生物技术研究所2012新进博士启动费项目、现代农业产业技术体系建设专项资金资助项目(CARS-32)和“十二五”农村领域国家科技计划课题 “香蕉分子育种与种质创新” (2011AA10020605)。

Correlation between Resistant Starch Metabolism and Soluble Sugar Content of Banana Fruit

MIAO Hong-Xia¹, JIN Zhi-Qiang^1,2, LIU Wei-Xin^1,3, LIU Ju-Hua¹, JIA Cai-Hong¹, ZHANG Jian-Bin¹, XU Bi-Yu^1,*

¹Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crop Bioscience and Biotechnology, Ministry of Agriculture, Haikou 571101, China; ²Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences/Hainan Provincial Key Laboratory for Genetics and Breeding of Banana, Haikou 570102, China; ³Department of Agriculture, Hainan University, Haikou 570228, China

Corresponding author: XU Bi-Yu; E-mail: biyuxu@126.com; Tel: 0898-66960172

Abstract:

In order to investigate the variation and correlation between resistant starch metabolism and soluble sugar content of banana fruit, banana (Musa acuminata) pulp was used to detect the change of resistant starch and soluble sugar contents. The results showed that total starch, resistant starch and sucrose contents gradually increased while fructose and glucose contents were obviously decreased during the development of banana fruit. A single peak was observed for sucrose, fructose, and glucose contents with the decrease of total starch and resistant starch of banana fruit during storage. Correlation analysis showed that the formation of resistant starch had a significant positive correlation with total starch and sucrose contents while it had a significant negative correlation with the changes of fructose and glucose contents. The degradation of resistant starch had a significant positive correlation with the decrease of total starch content. No correlation was found between soluble sugar and resistant starch content during storage. These results suggested that the formation of resistant starch might mainly involved in the increase of total starch and sucrose contents while its degradation was closely related to the decrease of total starch content.

Key words: banana (Musa acuminata); fruit; resistant starch; total starch; soluble sugar