The accumulation of phenylpropanoid and capsaicinoid compounds in cell cultures and whole fruit of the chilli pepper, Capsicum frutescens Mill
作者： Robert D. Hall , Mark A. Holden , Michael. M Yeoman
DOI: 10.1007/BF00043153
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摘要: The accumulation of the phenylpropanoid precursors capsaicin in suspended and immobilised cell cultures C. frutescens has been studied compared with whole pepper fruit. use HPLC techniques revealed that phenolic are present chilli cells at extremely low levels, irrespective source tissue or developmental state. Radioactive tracer studies have indicated majority derivatives phenylalanine ultimately bound to insoluble fraction cells. Results from experiments where were grown under conditions which enhance yield would suggest ‘diversion’ compounds into this a considerable influence upon biosynthesis system.
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