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以自然栽培条件下的桂花(Osmanthus fragrans)品种‘柳叶金桂’花瓣为试材,对其铃梗期、初花期、盛花期、盛花末期和萎蔫期的可溶性蛋白质和游离氨基酸含量及蛋白酶的活性和种类变化进行了检测。结果表明,伴随开花进程,花瓣可溶性蛋白质含量先增后减,游离氨基酸含量则持续上升;花瓣蛋白酶检测的最适温度为37℃,最适pH为8.0;分光光度计法及底物胶电泳法检测时均发现,桂花开花与衰老过程中,花瓣总蛋白酶活性持续上升,在盛花末期达到峰值,至萎蔫期迅速下降;利用专一性酶抑制剂检测到花瓣衰老过程中的丝氨酸蛋白酶、半胱氨酸蛋白酶和金属蛋白酶3种蛋白酶,其中丝氨酸蛋白酶活性最强,约占总活性的65%～75%,是影响桂花花瓣衰老最主要的蛋白酶。
The natural cultivars Osmanthus fragrans cultivar ’Liye Jingui’ petals were used as materials to analyze the content of soluble protein and free amino acid and the activity of protease at the boll stage, early flowering stage, full flowering stage, full bloom flowering stage and wilting stage, Species changes were tested. The results showed that with the flowering process, the content of soluble protein in petals increased first and then decreased, while the content of free amino acids increased continuously. The optimal temperature for petal protease detection was 37 ℃ and the optimum pH was 8.0. Spectrophotometer and gel electrophoresis During the flowering and senescence of Osmanthus fragrans, the total protease activity of petals rose continuously, reaching the peak value at the end of flowering and decreasing rapidly to wilting stage. Serine protease was detected in the senescence process of petals by using a specific enzyme inhibitor, Proteinase and Metalloproteinase three kinds of protease, which serine protease activity strongest, accounting for about 65% to 75% of the total activity, is the main osmanthus petal aging protease.