不同红叶性状桃叶片花色素苷种类鉴定及呈色规律研究

以早熟桃(Prunus persica,‘早美’、‘春蕾’)和红叶桃(Prunus persica f.atropur purea,‘筑波5号’、‘洛格红叶’)两种不同叶片呈色类型桃品种为试材,在5~9月份对其呈色过程中叶片色泽、花色素组成进行了测定,并对其叶片色差值与色素组成间的相关性进行了分析,探讨早熟桃和红叶桃叶片呈色差异的生理机制。结果表明:(1)红叶桃叶片5月下旬叶片出现"返青"现象,叶片a*值由正值变为负值;相反早熟桃叶片6月份果实采收后叶片由鲜艳绿色逐渐变为红紫色,叶片a*值逐渐增大。(2)在试验所选的4个品种中共发现5类花色素苷,早熟桃含有3类,红叶桃含有4类,矢车菊素-3-葡萄糖苷和矢车菊素-3-芸香糖苷为两种类型桃叶片所共有的且含量相对较高的花色素苷;呈色过程中叶片花色素苷种类基本不变,但各色素含量发生了明显的变化。(3)多元回归分析显示:红叶桃叶片与早熟桃叶片的a*值分别与矢车菊素-3-葡萄糖苷、矢车菊素-3-芸香糖苷含量呈正相关关系,且均与Ant/Chl呈负相关关系。研究表明,矢车菊素为桃叶片呈现红色的物质基础,两种类型桃叶片呈色差异并非所含花色素苷种类不同所致,而与不同种类花色素苷含量有关。     

杜仲不同采收期及不同部位中桃叶珊瑚苷的含量测定

以高效液相色谱法,测定杜仲不同采收期及不同部位中桃叶珊瑚苷的含量。结果发现4~9月采集的样品中桃叶珊瑚苷的含量以4月份最高,以后逐渐降低。杜仲各部位桃叶珊瑚苷含量:内皮>叶>枝>栓皮,内皮中的含量明显高于其他部位。     

铁筷子花瓣中花青素苷成分及含量对其呈色的影响北大核心CSCD

该研究以7个品种铁筷子(Helleborus thibetanus Franch.)为试验材料,借助目视测色、RHSCC比色卡、色差仪进行花色表型的测定,采用高效液相色谱法-光电二极管阵列检测方法(HPLC-DAD)及高效液相色谱-电喷雾离子化-质谱联用技术(HPLC-ESI-MS)测定分析铁筷子花瓣中花青素苷成分及含量,以探究不同品种铁筷子的花色与花青素苷成分及含量之间的关系。结果显示:(1)紫色系品种花瓣的a*值最高b*值最低,黄色系品种花瓣的b*值最高a*值最低,不同品种的铁筷子花色越深L*值越低。(2)从5个有花青素苷积累的铁筷子品种中检测出11种花青素苷成分,分别为6种矢车菊素苷,4种飞燕草素苷,1种矮牵牛素苷;供试的铁筷子材料中红色系2个品种的花青素苷含量最高,紫色系品种次之;矢车菊素苷与飞燕草素苷为影响铁筷子花瓣呈色的主要色素物质。(3)不同种类的花青素和修饰基团的差异,导致铁筷子花瓣呈现不同的色彩,含有多种酰基化修饰的飞燕草素苷使铁筷子花色蓝移进而使花色加深。(4)相关分析表明,铁筷子花瓣的L*值与a*值呈显著负相关关系,与b*值呈显著的正相关关系;L*值与总花青素苷含量呈显著负相关关系,且随着花青素苷含量的累积a*值增加,花色红移。研究表明,花青素苷的成分及含量是导致铁筷子花瓣呈现不同颜色的主要原因,矢车菊素苷和飞燕草素苷的互作以及酰基化的修饰使铁筷子呈现不同程度的紫色,花青素苷的不同累积量影响了花瓣颜色的明暗变化,从而使铁筷子花瓣颜色丰富。     

桃果实发育阶段肉色形成与类胡萝卜素的变化分析

为了分析不同肉色类型桃果实发育过程中类胡萝卜素成分的变化特点及其颜色差异形成的因素,选择‘半斤桃’(红肉)、‘图八德’(黄肉)、‘正姬’(白肉)桃品种为试材,采用紫外分光光度计和高效液相色谱法(HPLC)对桃果实类胡萝卜素及其组分含量进行定性定量分析.结果显示:(1)桃果实的主要类胡萝卜素成分为叶黄素、玉米黄素、β-隐黄质、α-胡萝卜素和β-胡萝卜素.(2)随着果实的发育,‘半斤桃’和‘正姬’的类胡萝卜素总含量逐渐降低,而‘图八德’则是先降低后上升,且明显高于前二者;3种类型桃果实的叶黄素均逐渐降低,果实成熟时接近0;玉米黄素呈先降后升的趋势,果实成熟时达到最大值;‘半斤桃’和‘正姬’的β-隐黄质、α-胡萝卜素和β-胡萝卜素呈逐渐下降的趋势,而‘图八德’的β-隐黄质含量先升后微降最后上升、α-胡萝卜素和p-胡萝卜素含量则逐渐增加,且均在果实成熟时达到最大值.(3)‘图八德’成熟果实中的类胡萝卜素总含量达到最大值,其中β-胡萝卜素含量最高,占5个成分之和的75.99％.研究表明,桃果实肉色形成与类胡萝卜素的含量与成分有着紧密的联系,尤其是其中的β-胡萝卜素含量.     

红肉葡萄果实发育过程中花青苷组分变化与基因表达规律分析

以红肉葡萄新种质‘钟山红玉’为实验材料,通过高效液相色谱-质谱联用(HPLC-MS)检测‘钟山红玉’从幼果到成熟期果皮、果肉中的花青苷组分及含量,并利用实时荧光定量PCR检测不同发育时期花青苷合成相关基因的表达水平,研究其不同果实发育时期果皮、果肉中的花青苷组分变化,以及相关基因表达规律,探索红肉葡萄果实呈色机制,为葡萄果实品质改良育种提供理论依据。结果表明:(1)‘钟山红玉’果皮和果肉中共检测出13种花青苷且都为单糖苷花青苷,与欧亚种葡萄亲缘关系较近。(2)‘钟山红玉’果皮、果肉中均检测出了欧亚种葡萄中很少有的天竺葵素3-O-葡萄糖苷;果皮中飞燕草素类(飞燕草素-、锦葵色素-、矮牵牛素-)花青苷衍生物含量显著高于矢车菊素类(矢车菊素-、芍药素-)花青苷衍生物,而在果肉中则两大类花青苷含量相近,这与果皮中较高的F3′5′H基因表达量有关,且在果皮中酰基化花青苷比例显著高于果肉。(3)花青苷合成相关基因MYBA2和UFGT在‘钟山红玉’不同发育时期的表达变化规律一致,UFGT基因在果肉中基本不表达,而MYBA2可能是决定‘钟山红玉’果肉转色的关键因子;并且ABA响应相关基因PYL1在‘钟山红玉’发育时期的表达规律与OMT和LDOX基因一致。     

八个贵州地方桃品种果实甜酸风味品质分析

为了评价贵州地方桃品种果实的甜酸风味品质,以主栽桃品种‘燕红’作对照,采用高效液相色谱法测定了贵州8个地方桃品种的果肉糖酸组分及含量。结果表明:(1)8个地方桃品种果肉中糖主要由蔗糖、葡萄糖、果糖和山梨醇组成,其中蔗糖的平均含量最高(55.62 mg/g),约占总糖的71.30%,但变异系数仅为17.92%;8个地方桃品种中,‘米桃’的葡萄糖与果糖含量差异较大,其果糖/葡萄糖的比值为1.21,而其它7个品种的葡萄糖与果糖含量相近。(2)8个地方桃品种果肉中有机酸主要由苹果酸、柠檬酸、奎宁酸和莽草酸组成,其中苹果酸含量最高,约占总酸的60.61%,但在‘白花桃’果实中有机酸含量以奎宁酸为主。(3)对8个地方桃品种果实的糖酸组分进行主成分分析发现,苹果酸含量和山梨醇含量的载荷系数分别为0.910和0.897,说明它们是影响果实甜酸风味的主导因素,且对改善果实的甜酸风味品质具有重要作用。8个贵州地方桃果实的甜酸风味分别为:‘黄腊桃’为甜,‘血桃’、‘青桃’、‘镇远桃’、‘红枫桃’为酸甜,‘白花桃’、‘西桃’和‘米桃’为酸。     

外源咖啡酸和阿魏酸对黑莓汁中花色苷的辅色研究

为增强黑莓汁中花色苷的稳定,添加适量咖啡酸和阿魏酸到黑莓清汁中,采用可见吸收光谱和高效液相色谱-质谱研究其对黑莓花色苷的辅色作用。研究结果表明:黑莓汁中添加咖啡酸和阿魏酸显著增加了花色苷的最大吸收值(Aλmax),最大吸收波长(λmax)红移,说明咖啡酸和阿魏酸对黑莓汁中花色苷产生了辅色作用,辅色效应随时间的延长和咖啡酸、阿魏酸浓度的增加显著增强。HPLC-DAD-MS分析发现,咖啡酸辅色产生了两种新的花色苷衍生物(矢车菊素-3-O-葡萄糖苷-4-乙烯基儿茶酚和矢车菊-3-O-草酸酐酰葡萄糖苷-4-乙烯基儿茶酚),阿魏酸辅色产生了三种新的花色苷衍生物(矢车菊素-3-O-葡萄糖苷-4-乙烯基愈创木酚、矢车菊-3-O-草酸酐酰葡萄糖苷-4-乙烯基愈创木酚和矢车菊-3-O-阿拉伯糖苷-4-乙烯基愈创木酚),这些衍生物均为羟苯基-吡喃花色苷。     

耐盐紫甘薯花色苷组分分析和抗氧化性研究

利用高效液相色谱与二极管阵列检测器/电喷雾质谱联用技术研究了耐盐紫甘薯Z103中的花色苷类化合物,确定该品种含有15种花色苷,主要为被咖啡酸、阿魏酸、对羟基苯甲酸等芳香酸酰化的矢车菊苷和芍药苷,其中矢车菊素3-O-对羟基苯甲酰-槐糖苷-5-O-葡糖苷、芍药素3-O-对羟基苯甲酰-槐糖苷-5-O-葡糖苷、芍药素3-O-阿魏酰-槐糖苷-5-O-葡糖苷为首次报道;同时进一步考察了不同体系中,紫甘薯花色苷抑制脂质过氧化能力和对DPPH·、O-·2和HO·的清除作用,结果表明紫甘薯花色苷具有较强的抗氧化能力,且均具有量效关系。紫甘薯花色苷(0.4 mg/mL)对脂质体氧化的抑制率为83.24%,对DPPH·(0.20 mg/mL)、O-·2(4 mg/mL)和HO·(30μg/mL)的清除率分别为94.06%、96.62%和96.12%。     

黑龙江省野生和栽培大豆异黄酮与其组分相关性分析

利用高效液相色谱法（HPLC）检测了黑龙江省556份不同生态区以及不同类型大豆的异黄酮、大豆苷和染料木苷含量,其中野生大豆243份,栽培大豆313份。结果表明：野生大豆异黄酮含量高于栽培大豆,同时筛选出高异黄酮含量种质3份,低异黄酮含量种质2份。异黄酮、大豆苷和染料木苷含量三者问的相关分析表明,大豆异黄酮含量与大豆苷含量及染料木苷含量、大豆苷含量与染料木苷含量均呈极显著正相关。     

不同地区红景天植物红景天苷含量比较研究

采用高效液相色谱法(HPLC)测定了6种不同地区红景天植物红景天苷含量.以甲醇为提取溶剂,室温超声提取45 min,HPLC测定条件:岛津C18柱(4.6×250 mm,5 μm);流动相为甲醇∶水=3∶7;柱温25℃;检测波长为275 nm.结果表明,红景天苷含量分别为:大花红景天0.36%,狭叶红景天(狮子七)0.32%,宽果红景天0.14%,白三七0.04%,在小丛红景天、洮河红景天中未检测到红景天苷.     

Effects of carbohydrates and nitrogen on the development of anthocyanins of a red leaf peach (Prunus persica (L.) Batsch) in vitro

Heterozygous red leaf peach (Prunus persica (L.) Batsch) shoots were implanted on media with varying nitrogen and carbohydrate regimes to identify a combination which elicited maximum anthocyanin production in explants. A medium with relatively low nitrogen (5 mM NH₄₊ and 10 mM NO_3-) and high sucrose (234 mM) was most effective in stimulating anthocyanin production. Sucrose was more effective as a carbon source than glucose, fructose, or starch under given nitrogen levels. The major anthocyanin in red leaf peach was tentatively identified as cyanidin 3-glucoside based on PC and HPLC analysis.     

Anthocyanins from flowers of the orchids Dracula chimaera and D. cordobae

The main anthocyanins from flowers of the orchids Dracula chimaera and D. cordobae were isolated from a purified methanolic extract by preparative HPLC. Their structures were determined to be cyanidin 3-O-(6"-O-malonyl-beta-glucopyranoside), cyanidin 3-O-(6"-O-alpha-rhamnopyranosyl-beta-glucopyranoside), cyanidin 3-O-beta-glucopyranoside, peonidin 3-O-(6"-O-alpha-rhamnopyranosyl-beta-glucopyranoside) and peonidin 3-O-(6"-O-malonyl-beta-glucopyranoside). The structure determinations were mainly based on extensive use of 2D and 1D NMR spectroscopy, UV-vis spectroscopy and MS. The anthocyanin contents of species belonging to the subtribe Pleurothallidinae including genus Dracula Luer (Orchidaceae) have previously not been determined. The high content of anthocyanin rutinosides found in D. chimaera and D. cordobae (78 and 28% of the total anthocyanin content, respectively) differs from previously analysed orchid species, in which glucose is found as the only anthocyanin sugar moiety.     

Cyanidin glycosides in flowers of genus Corydalis (Fumariaceae)

Nine taxa of Corydalis were surveyed for their floral anthocyanins. Five cyanidin glycosides: cyanidin 3-glucoside, cyanidin 3-sambubioside, cyanidin 3-rutinoside, cyanidin 3-(2^G-xylosylrutinoside) and cyanidin 3-(2^G-xylosylrutinoside)-7-glucoside were isolated from these taxa and identified by chemical and spectroscopic techniques. A novel anthocyanin was found in the flowers of Corydalis elata and Corydalis flexuosa cultivars, and identified to be cyanidin 3-(2^G-xylosylrutinoside)-7-glucoside. Two anthocyanins, cyanidin 3-sambubioside and cyanidin 3-(2^G-xylosylrutinoside), were also found for the first time in Corydalis flowers. Furthermore, the major anthocyanin constituent of the flowers was cyanidin 3-sambubioside in the outer petals of Corydalis ambigua and Corydalis lineariloba, and cyanidin 3-rutinoside in those of Corydalis decumbens, Corydalis curvicalcarata and Corydalis speciosa. Similarly, Corydalis incisa contained cyanidin 3-(2^G-xylosylrutinoside), and C. flexuosa ‘China Blue’ and ‘Blue Panda’, and C. elata contained the most complex structural pigment, cyanidin 3-(2^G-xylosylrutinoside)-7-glucoside, as their dominant anthocyanin in their outer petals. According to the results of anthocyanin analyses, these nine plants were classified into four groups: groups A (three taxa), B (two taxa), C (one taxa) and D (three taxa). On the other hand, the anthocyanin constituent of their inner petals was composed of cyanidin 3-rutinoside as only one dominant anthocyanin.     

Anthocyanin compositions in sweetpotato (Ipomoea batatas L.) leaves

The anthocyanin composition of three varieties, Simon No. 1, Kyushu No. 119, and Elegant Summer, in sweetpotato (Ipomoea batatas L.) leaves was examined for promoting new uses. Fifteen anthocyanin compounds were identified and measured. HPLC clearly showed quantitative differences, but not qualitative ones. The anthocyanins were acylated cyanidin and peonidin type. The result suggests that the major anthocyanin composition of sweetpotato leaves is cyanidin type.     

Anthocyanins in berries of Maqui (Aristotelia chilensis (Mol.) Stuntz)

The anthocyanin composition of berries of Maqui [Aristotelia chilensis (Mol.) Stuntz] was determined by HPLC with photodiode array and MS detection. Eight pigments corresponding to the 3-glucosides, 3,5-diglucosides, 3-sambubiosides and 3-sambubioside-5-glucosides of delphinidin and cyanidin were identified, the principal anthocyanin being delphinidin 3-sambubioside-5-glucoside (34% of total anthocyanins). The average total anthocyanin content was 137.6 +/- 0.4mg/100g of fresh fruit (211.9 +/- 0.6 mg/100g of dry fruit). The relative high anthocyanin content and the important presence of polar polyglycosylated derivatives makes the fruits of A. chilensis an interesting source of anthocyanin extracts for food and pharmaceutical uses.     

The identification of poinsettia cultivars by HPLC analysis of their flavonol content

The flavonols from each of 38 poinsettia cultivars were quantitatively resolved by HPLC. Careful selection of samples revealed significant quantitative differences in flavonol content. While all cultivars of seedling origin could be differentiated on the basis of their flavonols, several families of sports could not. Most new commercial poinsettia cultivars have been selected from among somatic mutants exhibiting different bract color. Such changes in color were usually the results of change in anthocyanin content rather than flavonol content. The flavonol content increased in color sports with less anthocyanin. Three of the flavonols were absent from a few of the cultivars but most differences between cultivars were only quantitative. Genetic data suggested independent assortment of control of quercetin 3-rhamnoside and quercetin 3-galactoside synthesis but linkage of quercetin 3-rhamnoside and kaempferol 3-rhamnoside synthesis.     

Methyl Jasmonate Induces Gums and Stimulates Anthocyanin Accumulation in Peach Shoots

The effect of methyl jasmonate (JA-Me) on the induction of gum was studied in relation to the action of ethylene in peach (Prunus persica Batsch cv. Benishimizu) shoots. JA-Me applied at concentrations of 0.1–2.5% (w/w) in lanolin paste to current growing or older shoots substantially induced gums 3 days after treatment. The amount of gums exuded increased depending on the dose of JA-Me. Ethephon (2-chloroethyl- phosphonic acid) at 1 or 2% (w/w) in lanolin induced gum and strongly enhanced the promoting effect of JA-Me on gum formation. JA-Me also induced anthocyanin accumulation in current growing shoots, but ethephon did not. Anthocyanin accumulation in response to JA-Me at a concentration of 10 mg/liter or higher was observed also in the cut shoots of peach. Ethephon (100 mg/liter) substantially inhibited anthocyanin accumulation induced by JA-Me. These facts suggest that JA-Me plays an important role in gum formation as well as ethylene and in anthocyanin accumulation and that these processes are not necessarily accompanied by each other in peach shoots. Received January 26, 1998; accepted March 4, 1998     

The identification of flavonoids and the expression of genes of anthocyanin biosynthesis in the chrysanthemum flowers

In order to provide additional information on the coloration of chrysanthemum flowers, the flavonoid composition and the expression of six structural genes involved in anthocyanin pathway in the ray florets of a pink flowering (cv. H5) and two white flowering (cvs. Keikai and Jinba) Chrysanthemum grandiflorum cultivars were examined. HPLCDAD/ESI-MSⁿ analysis showed that cyanidin 3-O-(6″-O-malonylglucoside) and cyanidin 3-O-(3″,6″-O-dimalonylglucoside) were the two major flavonoids presented in H5, while white flowering cultivars contained flavones instead of anthocyanins. Nine flavone derivatives were detected in the three cultivars, the amount of each flavone varied upon cultivars, and seven of these were identified as luteolin 7-O-arabinosylglucuronide, apigenin 7-O-glucoside, luteolin 7-O-malonylglucoside, apigenin 7-O-malonylglucoside, chrysoeriol 7-O-malonylglucoside, acacetin 7-O-rutinoside and acacetin 7-O-malonylglucoside. The two white flowering cultivars showed similar total flavonoid content, which was about two fold higher than that in H5. A high expression of the genes encoding dihydroflavonol 4-reductase and 3-O-glucosyltransferase was detected only in H5 but not in Keikai or Jinba. Chalcone synthase, chalcone isomerase, flavanone 3-hydroxylase, and flavonoid 3′-hydroxylase were expressed in all flowers, suggesting that the lack of anthocyanin in white flowering cultivars cannot be due to any blockage of their expression.