绿芦笋木质化过程中细胞壁多糖与酚类物质变化研究

以绿芦笋栽培品种Mary Washington 500为试验材料，采用HPLC分析方法，研究了常温贮藏条件下，绿芦笋细胞壁多糖、酚类物质和木质素含量的变化。结果表明，随贮藏时间延长，绿芦笋细胞壁半纤维素的主要降解物木糖、岩藻糖残基增加了211．2％，纤维素的主要降解物葡萄糖残基增加了329．3％，木质素含量增加了280．3％。木质素合成前体物中，香豆酸含量最高，其次为咖啡酸和阿魏酸，三者的含量变化与木质素合成密切相关。

Study on Changes of Cell Wall Polysaccharides and Phenols in Lignification of Green Asparagus (Asparagus Officinalis L.)

The changes in cell wall polysaccharides, phenols and lignin content of green asparagus (Asparagus Officinalis L.) during storage were analyzed by HPLC at room temperature. The results indicated that glucose derived from cellulose of cell walls, xylose and fructose derived from semi-cellulose and lignin content increased 211.2%, 329.3% and 280.3%, respectively. In the precursors of lignin, the level of coumarin acid was higher than that of caffeic acid or ferulic acid, and the contents of the three acids showed a close relationship between the phenols and the synthesized lignin of the green asparagus.