NON-SUGAR CHEMICAL CONSTITUENTS OF NECTAR
NON-SUGAR CHEMICAL CONSTITUENTS OF NECTAR
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DOI：
10.1051/apido:19770405
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发表时间：
1977-01-01
期刊：
影响因子：
2.4
通讯作者：
BAKER, HG
中科院分区：
文献类型：
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作者：
BAKER, HG
本文简要介绍和讨论了在开花植物花蜜的天气调查中发现的一些化学物质。不考虑始终存在的糖。氨基酸普遍存在，其量高达约4 mg/ml-1。如果产生花蜜的花朵是由定居的飞蛾、蝴蝶和许多黄蜂授粉的，那么花蜜中的氨基酸就更丰富了，而这些黄蜂作为成年人，没有替代的蛋白质构建材料来源。在由蜜蜂和蝙蝠（它们利用花粉作为氮源）授粉的花朵和捕捉昆虫的鸟类中，它们的作用较弱。除了增加传粉昆虫的寿命和繁殖产量的潜力外，各种花蜜中的氨基酸可能有助于为每个物种的花蜜提供独特的味道。花蜜的氨基酸互补似乎是严格控制的遗传，这些互补在同类物种的分类和系统发育研究中有用途。花外花蜜与花花蜜在同一植物上产生，具有不同的氨基酸补充。少数花蜜中脂质和抗氧化剂（包括抗坏血酸）的发生在访花者营养和花蜜口味修饰的双重背景下进行描述。对花蜜消费者具有强烈威慑力的化学物质（生物碱、酚类物质和糖苷）也给予了类似的考虑。花蜜中的无机物质和花蜜的pH特征的研究才刚刚开始。
This brief review describes and discusses some chemical substances that were found in a synoptic survey of flowering plant nectars. The ever-present sugars are not considered. Amino acids are universally present, in amounts up to about 4 mg/ml-1. Nectars are richer in amino acids if the flowers that produce them are pollinated by settling moths, butterflies and many wasps which, as adults, do not have alternative sources of protein-building materials. They are weaker in the cases of flowers pollinated by bees and bats (which utilize pollen as a nitrogen source) and birds that catch insects. In addition to potentiality for increasing life span and reproductive output of pollinating insects, amino acids in nectars of all kinds may help to provide a distinctive taste to the nectar of each species. Nectar amino acid complements appear to be strictly controlled genetically; these complements have a use in taxonomic and phylogenetic studies of congeneric species. Extra-floral nectar produced on the same plant as floral nectar has a different amino acid complement. The occurrence of lipids and antioxidants (including ascorbic acid) in a minority of nectars is described in the double context of flower-visitor nutrition and nectar-taste modification. Similar consideration is given to chemicals poentially deterrent to nectar consumers (alkaloids, phenolic substances and glycosides). Inorganic substances in nectar and pH characteristics of nectars are only just beginning to be studied.