从酶学角度探讨了茉莉花重要香气成份芳樟醇的 生成机理⒚以双瓣茉莉花为材料，经过调制丙酮粉，缓冲液粗提，２０％ ～８０％ 饱和度硫铵分部， Ｃ Ｍ  Ｔｏｙｏｐｅａｒｌ ６５０ Ｍ 和 Ｆ Ｐ Ｌ Ｃ Ｃ Ｍ  Ｔｏｙｏｐｅａｒｌ ６５０ Ｓ两次柱层析，得到了 Ｆ Ｃ 蛋白分部液⒚同时经 Ｇ Ｃ Ｍ Ｓ 定性和 Ｇ Ｃ 定量分析，明确 Ｆ Ｃ 部分是催 化茉莉花粗 香气前 体物 质生 成芳 樟醇 的主 要部分⒚进 一步 经等 电电 泳、β Ｄ葡萄 糖苷 酶活 性染色 等电 电泳 和 Ｓ Ｄ Ｓ Ｐ Ａ Ｇ Ｅ 凝胶电泳，初步判断 β Ｄ葡萄糖苷酶参与了芳樟醇的生成，且该酶的等电点在 ８．７～９．０，其单体蛋白的分子量在 ３５～３８ ｋ Ｄ 之间 ⒚ From the perspective of enzymology, the formation mechanism of linalool, an important aroma component of jasmine, was studied. Using the double-lobed jasmine as material, acetone, buffer crude extract, ammonium sulfate fraction 20% ~ 80% 650 M and F P L C C  Toyopearl 650 S twice column chromatography, F  C protein fraction liquid ⒚ both G C  M S qualitative and G C quantitative analysis, it is clear F  C part is a catalyst Jasmine coarse aroma precursors to form the main part of linalool 等 further isoelectric electrophoresis, β  D  glucosidase activity and other electrophoresis SDS D SDS PAGE gel electrophoresis, the initial judge β  D  glucosidase involved in the formation of linalool, and the enzyme isoelectric point of 8.7 to 9.0, the molecular weight of the monomeric protein between 35 ~ 38 k D ⒚