紫叶李叶片花色苷超声辅助有机溶剂提取工艺   总被引：1，自引：1，他引：0  

张宝智  刘群录  张慧婷 《上海交通大学学报(农业科学版)》2013,(6):41-47

在单因素试验的基础上,运用Box-Behnken中心组合试验和响应面法考察了液料比、超声提取时间、温度3个因素对花色苷提取率的影响,并优化了提取工艺。结果表明,紫叶李叶片花色苷最佳工艺条件为：提取剂0.1%盐酸甲醇,超声（功率300W）提取时间5min,温度78℃,液料比51∶1（V/m）。在此条件下,花色苷的提取率预测值为2 291.96±72.37mg/kg,验证值为2 467.42±69.58mg/kg,与预测值的相对误差为7.42%,说明利用响应面法优化超声辅助有机溶剂提取紫叶李叶片花色苷工艺可行。  相似文献   

油茶果皮内含物以及缓冲容量与炭疽病的关系研究     

董传媛  曹志华  束庆龙  胡娟娟  刘洪剑 《安徽农业大学学报》2013,40(5):736

对油茶炭疽病的发病率进行多年定株、定期调查,筛选出感病程度不同的油茶植株作为研究对象;在生长季节不同月份,对不同抗病植株的果皮内含物（单宁、花青素）、缓冲容量进行了测定分析。结果表明,在发病季节,各油茶品种的果皮单宁含量随着果实成熟度的增加呈下降趋势,高抗品种含量比感病品种高出0.33%;花青素含量随着果实成熟度增加而增加,抗病品种含量（11～19.5）远高于感病品种（6.8～10.3）;抗病品种油茶果皮滤液的pH值分别小于5,低于感病品种;抗病品种果皮的缓冲容量（5.33～7.48）在趋势上稍低于感病品种的（5.45～7.12）。  相似文献   

轻度土壤干旱对赤霞珠果实品质的影响   总被引：1，自引：0，他引：1  

温鹏飞  袁晨茜  杨刘燕  杨运良  邢延富  牛兴艳  冀铮春 《山西农业科学》2013,41(3):238-242

通过避雨棚和断根沟措施,人为控制灌溉模拟土壤干旱,以5年生赤霞珠(Vitis vinifera L.cv.Caber-net Sauvignon)果实为试材,研究了轻度土壤干旱对赤霞珠葡萄果实品质的影响。结果表明,土壤干旱并不改变赤霞珠葡萄果实生长曲线,但对果实生长和品质具有明显作用;轻度土壤干旱下,赤霞珠葡萄果实单粒质量降低10.10%,有机酸含量降低12.50%,可溶性总糖增加10.64%,总酚增加21.01%,花色苷增加9.55%,从而有利于果实品质的形成。  相似文献   

机械损伤及MeJA对紫粒小麦籽粒花青素积累的影响研究     

李小兰  任明见  任群利  杨胜伟  钱小康  胡欢  王倩  王苗 《现代农业科技》2023,(13)

为探索茉莉酸甲酯(methyl jasmonate, MeJA)和机械损伤对紫粒小麦籽粒花青素积累的影响,本研究通过对贵紫麦1号植株分别进行机械损伤(4种损伤方式)、机械损伤并喷施MeJA、单独喷施MeJA等处理,并以未处理作为对照,分析5个处理时期成熟籽粒花青素含量变化。结果显示：机械损伤会改变籽粒花青素含量,进一步喷施MeJA会在机械损伤影响效果的基础上出现增效或抵消的效应,而具体效应根据处理时期和损伤方式而改变,说明MeJA对不同机械损伤处理的调控具有时期特异性。本研究为进一步研究机械损伤及MeJA调控紫粒小麦花青素合成及积累的分子机制奠定了前期基础,也为紫粒小麦抗性育种提供了参考依据。  相似文献   

酚酸对红肉苹果花色苷辅色效果及稳定性的影响   总被引：3，自引：0，他引：3  

苏帆  薛佳  杨曦  邓红  孟永宏  郭玉蓉 《中国农业科学》2017,50(4):732-742

【目的】研究酚酸对‘紫红1号’新疆红肉苹果花色苷的辅色效应,以及辅色后花色苷的稳定性,旨在为红肉苹果花色苷利用提供理论依据和参考。【方法】利用超声辅助法提取红肉苹果花色苷,采用pH示差法测定总花色苷含量,高效液相色谱法(HPLC)分析花色苷组分及含量。在pH 3.0缓冲液体系中,分别选用咖啡酸、阿魏酸、绿原酸、没食子酸对红肉苹果花色苷进行辅色,并将不同处理的样品分别置于水浴加热、光照、H2O2氧化和Fe~(3+)4种不同条件下,研究4种酚酸对红肉苹果花色苷的辅色效果和稳定性的影响。【结果】‘紫红1号’红肉苹果中花色苷含量为268.6 mg·kg~(-1),主要成分为矢车菊-3-半乳糖苷、矢车菊-3-葡萄糖苷、矢车菊-3-阿拉伯糖苷,其中矢车菊-3-半乳糖苷占总花色苷含量的75.34%。在水体系中,红肉苹果花色苷的最大吸收波长为515 nm,花色苷的颜色和515 nm处吸光度(A515nm)随pH变化而改变。浓度为0.01 mol·L~(-1)的咖啡酸、阿魏酸、绿原酸、没食子酸对红肉苹果花色苷均能产生明显的辅色效应,辅色后花色苷溶液产生了不同程度的增色及红移效应(5—11nm),其中阿魏酸处理组的红移效应最为显著,红移幅度高达11 nm。各试验组样品分别在60℃、80℃、100℃水浴中加热1 h后,绿原酸和没食子酸对红肉苹果花色苷的保护作用最好,其次是阿魏酸和咖啡酸。在室外自然光照条件下,红肉苹果花色苷溶液的半衰期少于7 d,酚酸辅色后,显著增强了花色苷的光稳定性(P0.05),其中绿原酸使红肉苹果花色苷半衰期延长了170.87%,咖啡酸、没食子酸、阿魏酸分别使花色苷半衰期延长了142.68%、39.56%、23.05%。浓度为0.1%—0.6%的H2O2使红肉苹果花色苷的红色迅速褪去,加入酚酸后花色苷的抗氧化性显著提高,当花色苷溶液中H2O2浓度为0.1%时,氧化1 h后,对照组花色苷保留率仅为38.39%,而阿魏酸、绿原酸、咖啡酸、没食子酸处理组花色苷保留率分别为63.10%、59.95%、57.95%、48.81%,均显著高于对照组(P0.05)。浓度为2.5×10~(-4)—1.0×10~(-3) mol·L~(-1)的Fe~(3+)对花色苷有不利影响,加入酚酸后花色苷稳定性明显增强,其中没食子酸处理组红肉苹果花色苷稳定性最强,绿原酸、咖啡酸次之,阿魏酸处理组花色苷稳定性最弱,各处理组花色苷A_(515nm)均显著大于对照组花色苷(P0.05)。【结论】红肉苹果花色苷颜色受pH影响较大,pH3.0时,色泽鲜红且性质稳定。咖啡酸、阿魏酸、绿原酸、没食子酸使红肉苹果花色苷产生不同程度的增色及红移效应,且显著增强了花色苷在加热、光照、氧化、Fe~(3+)条件下的稳定性。  相似文献   

Excision of the Candystripe1 transposon from a hyper-mutable Y1-cs allele shows that the sorghumY1 gene controls the biosynthesis of both 3-deoxyanthocyanidin phytoalexins and phlobaphene pigments     

Surinder Chopra  Amanda Gevens  Catherine Svabek  Karl V. Wood  Thomas Peterson  Ralph L. Nicholson 《Physiological and Molecular Plant Pathology》2002,60(6):321

The 3-deoxyanthocyanidin phytoalexins produced in sorghum leaves in response to Colletotrichum sublineolum have chemical structure similarities to the 3-deoxy flavonoids that are precursors of phlobaphene pigments. Phlobaphenes are commonly observed in the pericarp of mature sorghum grains, while synthesis of 3-deoxyanthocyanidin phytoalexins is a site-specific response to infection with C. sublineolum. We have taken a genetic approach to investigate the possible overlap between the two sub-branches of flavonoid biosynthesis in sorghum that lead to phlobaphenes and 3-deoxyanthocyanidin phytoalexins. A sorghum line with a functional y1 gene synthesizes 3-deoxyanthocyanidins as well as phlobaphenes. However, a progenitor line with the mutable Y1-candystripe (Y1-cs) allele shows variable levels of biosynthesis of these compounds. The Y1-cs allele carries a copy of the Candystripe1 (Cs1) transposable element in the y1 gene. We demonstrate here that the variability in the expression of 3-deoxyanthocyanidins produced in individual mesocotyls of hyper-mutable Y1-cs plants is a function of the activity of the y1 gene. TheCs1 insertion in the Y1-cs allele blocks y1 function, while excision of Cs1 out of they1 locus restores the gene to a functional state. The combined molecular and biochemical characterization of sibling plants confirms that the allelic state of the y1 gene is completely correlated with the production of phytoalexins in response to fungal infection. These results provide support for the idea that the y1 gene regulates the biosynthesis of both 3-deoxyanthocyanidin phytoalexins and phlobaphene pigments in sorghum.  相似文献   

Effects of Uncinula necator on the yield and quality of grapes (Vitis vinifera) and wine     

A. Calonnec †  P. Cartolaro  C. Poupot  D. Dubourdieu  P. Darriet 《Plant pathology》2004,53(4):434-445

The effects of powdery mildew ( Uncinula necator ) on grape yield, juice and wine quality were quantified for cultivar Cabernet Sauvignon (CSa) in 1997 and 1999, and for Sauvignon blanc (Sa) in 1999. Analyses were carried out on batches of healthy berries to which known percentages (0–50%) of diseased berries were added, and on natural clusters that were classified into four visual classes from low (C₁) to high (C₄) disease severity. CSa diseased berries showed an average weight reduction of 12% (1997) and 20% (1999). The direct consequence of a higher percentage of smaller, diseased berries was a reduction in yield. The accompanying loss of weight in must from C₁ to C₄ clusters increased from 10 to 45%. Sugar content in diseased berries was not significantly different from disease-free berries in 1997, but was 20–21% (CSa) and 14% (Sa) higher in 1999. Severely infected batches also showed a higher total acidity than healthy ones. The total anthocyanin content of CSa was decreased by 0·91% (1997) and 0·66% (1999) per percentage mildewed berries added by weight. In Sa wines the concentration of 3-mercaptohexanol, a component of varietal aroma, was decreased by powdery mildew. Multidimensional analyses, based on all the variables studied, successfully grouped batches of CSa according to disease severity. Using directional triangular tests wine experts were able to recognize CSa wines produced from berries with ≈25% of powdery mildew; the threshold for nonexperts was 50%. CSa wines obtained from samples with more than 30% of diseased berries by weight were significantly classified as the worst according to preference order criteria, but below this value the preference was not significant. Sa wines with <50% mildewed berries could not be differentiated significantly by organoleptic tests performed by nonprofessionals.  相似文献   

花色苷分子结构与其稳定性以及呈色关系的研究进展*   总被引：1，自引：0，他引：1  

李云  赵昶灵  杨晓娜  李会容  周燕琼  苏丽 《云南农业大学学报(自然科学版)》2010,25(5):712-721

 综述了花色苷分子化学和空间结构与其稳定性及呈色关系的研究进展。一般,花色苷A,C环羟基化使其稳定性降低,蓝色色调明显增强,但C4或C5羟基化使其较稳定。花色苷甲氧基化、糖基化、酰基化均能不同程度地导致花色苷稳定性增强。分子内共色使花色苷形成“夹心”结构,分子间共色使花色苷产生垂直层叠复合物,另外,花色苷还可发生“自聚”,“吸附”,“晶化”作用,均增强花色苷的稳定性。文章为改良花色苷分子结构以提高花色苷稳定性提供理论依据。  相似文献   

大豆分离蛋白-花青素复合乳液稳定性研究     

朱颖  赵思明  安然  张雪娜  王中江  江连洲 《农业机械学报》2019,50(3):330-335

以大豆分离蛋白和花青素为原料,制备热处理大豆分离蛋白-花青素复合乳液,研究添加花青素对复合乳液特性的影响规律。利用动态光散射从宏观角度评价花青素复合对复合乳液粒径大小以及分布上的影响,采用乳化稳定性、乳层析指数和ζ-电位分析,分别从不同的角度评价复合乳液的稳定性,结果表明:花青素复合后,复合乳液的粒径变小,乳层析指数显著降低,ζ-电位的绝对值增加,说明乳液液滴间的静电斥力大,不易发生聚集。蛋白与花青素的质量比为40的样品具有最低的CI值(41%)和最大的电位绝对值,说明在所有花青素复合的热处理SPI-花青素复合乳液中,其具有最好的乳液稳定性。氧化稳定性实验结果表明:随着花青素浓度的增加,乳液DPPH自由基和ABTS+·清除率先上升后略有下降,其中蛋白与花青素的质量比为40时,乳液抗氧化性最佳。因此在大豆分离蛋白中添加花青素可以有效提高复合乳液氧化稳定性。  相似文献   

蓝莓花色苷的稳定性及微胶囊化研究进展     

贺博  梁进  吴林生  高学玲 《中国农学通报》2015,31(5):127-131

花色苷广泛存在于植物的花、果实、种子和叶片中,是一种水溶性天然色素,具有延缓衰老、抗氧化和预防癌症等多种生理功效,花色苷易受外界环境因素的影响而使其稳定性下降。蓝莓花色苷是蓝莓果实中主要的功效成分之一,文章主要对蓝莓花色苷的结构特征及其稳定性的影响因素和花色苷微胶囊化技术研究进展方面进行概述,提出当前研究尚存在的问题及今后需要加强研究的重点,并对未来发展方向进行了展望。  相似文献