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。

Effect of Anthocyanin Composition and Content on the Color of Helleborus thibetanus Petals

In this study, seven varieties of Helleborus thibetanus were used as research materials for the determination of floral phenotypes with the aid of visual colorimetry, RHS Large Colour Chart and chroma meter. We determined anthocyanins in the petals of H. thibetanus by HPLC DAD and HPLC ESI MS to explore the relationship between color and anthocyanin composition and content of different varieties of H. thibetanus. The results showed that: (1) purple line variety has the highest a^* value and the lowest b^* value, the yellow line variety has the highest b^* value and the lowest a^* value, and the darker the flower color of different varieties of H. thibetanus the lower with the L^* value. (2) Eleven anthocyanin glycosides were detected in five varieties of H. thibetanus with anthocyanin glycosides accumulation, there are six cyanidin glycosides, four delphinidin glycosides and one petunia glycoside; the two varieties of the red family had the highest content of anthocyanin glycosides among the H. thibetanus, followed by the purple variety; cyanidin glycosides and delphinidin glycosides were the main pigment substances affecting the coloration of the petals of H. thibetanus. (3) Differences in anthocyanins and modification groups of different species lead to different colors of H. thibetanus petals, and delphinidin glucosides containing various acylated modifications make H. thibetanus flowers blue shifted and thus deepen their color. (4) Correlation analysis showed that the L^* value of H. thibetanus petals has a significant negative correlation with the a^* value and a significant positive correlation with the b^* value; the L^* value showed a negative correlation with the total anthocyanin glycosides content, and the flower color shifted red as the accumulated a^* value of anthocyanin glycosides content increased. The study showed that the composition and content of anthocyanin glycosides were the main reasons for the different colors of H. thibetanus petals. The interactions of cyanidin glycosides and delphinidin glycosides also with acylated modifications made H. thibetanus show different degrees of purple, the different accumulation of anthocyanin glycosides affected the light and dark changes of petal colors, thus making H. thibetanus petals rich in color.