FLAVOR COMPOUNDS IN TISSUE-CULTURES OF CELERY

被引:30
作者
ALABTA, S
GALPIN, IJ
COLLIN, HA
机构
[1] UNIV LIVERPOOL,DEPT BOT,LIVERPOOL L69 3BX,MERSEYSIDE,ENGLAND
[2] UNIV LIVERPOOL,DEPT ORGAN CHEM,LIVERPOOL L69 3BX,MERSEYSIDE,ENGLAND
来源
PLANT SCIENCE LETTERS | 1979年 / 16卷 / 2-3期
关键词
D O I
10.1016/0304-4211(79)90019-1
中图分类号
Q94 [植物学];
学科分类号
071001 ;
摘要
The main flavour compounds of celery are the phthallides and these were extracted from undifferentiated and differentiated callus and intact celery plants. Two phthallides, 3-isobutylidene-3a,4,5,6-tetrahydrophthallide and 3-isobutylidene-3a,4-dihydrophthallide were identified by gas chromatography-mass spectrography (GC-MS) in the intact plant and the differentiated callus but appeared to be absent in the undifferentiated callus. In suspension culture the differentiated tissue produced a large number of embryos, most of which were at the torpedo stage after three weeks. The phthallide composition of this culture was comparable to that of the intact plants. © 1979.
引用
收藏
页码:129 / 134
页数:6
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