| 白东魁和东魁不同发育阶段果实的花青苷组分及含量差异分析 |
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| 引用本文： | 林旗华,钟秋珍,张泽煌.白东魁和东魁不同发育阶段果实的花青苷组分及含量差异分析[J].中国果业信息,2022,51(2). |
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| 作者姓名： | 林旗华 钟秋珍 张泽煌 |
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| 作者单位： | 福建省农业科学院果树研究所,福建省农业科学院果树研究所,福建省农业科学院果树研究所 |
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| 摘 要： | 白东魁是从东魁杨梅群体中发现的粉色果实的杨梅变异株系，为研究东魁和白东魁果实色泽差异的形成机理，运用液相色谱串联质谱（LC-MS/MS）技术分析了两个品种3个不同发育阶段果实中的花青苷种类和相对含量。结果表明：两个品种的成熟果实中均可以检测出7种花青苷，分别为矢车菊素-3-O-葡萄糖苷，矢车菊素-3-O-阿拉伯糖苷，矢车菊素-3-O-鼠李糖苷，飞燕草素-3-O-葡萄糖苷，飞燕草素-3,5-O-二葡萄糖苷，天竺葵素-3-O-葡萄糖苷和芍药色素-3-O-葡萄糖苷，但飞燕草素-3,5-O-二葡萄糖苷在东魁和白东魁的幼果期和转色期均未检测到。白东魁成熟果实中除矢车菊素-3-O-鼠李糖苷外，其它6种花青苷含量均显著低于东魁，尤其杨梅果实中最主要的矢车菊素-3-O-葡萄糖苷，在白东魁果实中的含量只有东魁的13.93 %，从而导致了两个品种成熟果实间色泽的巨大差异。
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| 关 键 词： | 杨梅 花青苷 果实 色泽 粉色 |
| 收稿时间： | 2021/9/1 0:00:00 |
| 修稿时间： | 2021/9/25 0:00:00 |
Analysis of anthocyanin composition and difference in three fruits development stages of |
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| ZHONG Qiuzhen and ZHANG Zehuang.Analysis of anthocyanin composition and difference in three fruits development stages of[J].China Fruit News,2022,51(2). |
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| Authors: | ZHONG Qiuzhen and ZHANG Zehuang |
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| Institution: | Fruit Research Institute,Fujian Academy of Agricultural Science,Fuzhou,Fujian,350013,Fruit Research Institute,Fujian Academy of Agricultural Science,Fuzhou,Fujian,350013 |
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| Abstract: | Baidongkui was a Chinese bayberry variant line with pink fruits found in the Dongkui bayberry population. In order to explore the formation mechanism of the difference in fruits color between Dongkui and Baidongkui, the types and relative contents of anthocyanin in the fruits of both varieties at three developmental stages were analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results showed that seven anthocyanins could be detected in the fruits of both varieties, namely cyanidin-3-O-glucoside, cyanidin-3-O-arabinoside, cyanidin-3-O-rhamnoside, delphinium-3-O-glucoside, delphinium-3,5-O-diglucoside, pelargonidin-3-O-glucoside and paeoniflorin-3-O-glucoside respectively, but delphirin-3,5-O-diglucoside was not detected in the young fruit and the breaker fruits of both varieties. Except for cyanidin-3-O-rhamnoside, the contents of the other six anthocyanins in Baidongkui ripe fruits were significantly lower than that in Dongkui. In particular, the content of cyanidin-3-O-glucoside which was the most important anthocyanin component of bayberry fruits in Baidongkui ripe fruits was only 13.93% of that in Dongkui, which resulted in the great difference in color between the two varieties. |
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| Keywords: | Chinese Bayberry Anthocyanin Fruit Color Pink |
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