摘要
明确桑椹成熟过程中的主要色素类物质组成与含量的动态变化规律,为改善桑椹鲜果产品色泽和合理开发利用桑椹色素提供理论依据。采用80%丙酮提取法和pH示差法分别测定桑树品种大10、97-68、选26不同成熟期桑椹中的叶绿素及总花色苷含量,结果表明桑椹成熟过程中叶绿素含量逐渐降低,而总花色苷含量逐渐升高,其中桑椹成熟后期大10的总花色苷含量是97-68的2.2倍,分析认为总花色苷积累量的差异是造成不同桑树品种桑椹色泽差异的原因之一。利用高效液相色谱(HPLC)检测桑椹成熟过程中主要含有矢车菊素-3-O-葡萄糖苷(C3G)、矢车菊素-3-O-芸香糖苷(C3R)和天竺葵素-3-O-葡萄糖苷(Pg3G)3种花色苷组分,3种组分的变化为:C3G和C3R存在于桑椹整个成熟期,是桑椹中的2种主要花色苷组分,且C3G呈逐渐增加趋势,C3R呈先增加后微量减少,至后期迅速、大量增加的趋势;而Pg3G在桑椹成熟生长的初期检测不到,然后呈先增加后减少,至后期迅速、大量增加的趋势。在生产上可将桑椹中主要色素物质含量变化特点及花色苷类化合物的积累特点,作为确定桑椹采摘适期的参考因素之一。
In order to provide theoretical reference for improving color of mulberry fruit product and reasonable development and utilization of mulberry fruit pigments,the present study was carried out to investigate the dynamic variation regularity of composition and contents of major pigmentary substances in mulberry fruit during maturation.80% acetone extraction method and pH differential method was employed respectively to determine contents of chlorophyll and total anthocyanins in mulberry fruit of different maturation degrees from three mulberry varieties named Da 10,97-68 and Xuan 26.The results showed that,during maturation of mulberry fruit,chlorophyll content decreased gradually while the content of total anthocyanins increased gradually,among which the content of total anthocyanins in mulberry fruit of Da 10 was 2.2 times to that of 97-68 at the final stage of maturation.It was considered that the difference of cumulated total anthocyanins was one of the reasons that led to color variation of mulberry fruit from different varieties.Detection with high performance liquid chromatography（HPLC） revealed that mulberry fruit mainly contained three kinds of anthocyanin,namely centaury-3-O-glucoside（C3G）,centaury-3-O-rutinoside（C3R）,and pelargonin-3-O-glucoside（Pg3G） during maturation.Variations of these three components were that： C3G and C3R existed in the whole maturation period,being two major anthocyanin components.Moreover,C3G content showed a trend of gradual increase in the whole maturation period,while C3R content showed a trend of increasing at the beginning,decreasing slightly at the intermediate stage,and increasing rapidly at the final stage of maturation.Pg3G,however,was not detected at the early stage of maturation,and showed a trend of increase and then decrease at the intermediate stage of maturation and a rapid increase at the final stage of maturation.In production,the content variation regularity of major pigmentary substances and cumulative characteristics of anthocyanin compounds
出处
《蚕业科学》
CAS
CSCD
北大核心
2011年第4期600-605,共6页
ACTA SERICOLOGICA SINICA
基金
现代农业产业技术体系专项资金(No.CARS-22)
广东省科技基础条件建设项目(No.2010B060200033)
广东省自然科学基金研究团队项目(No.9351064001000002)
关键词
桑椹
色素
花色苷
高效液相色谱
Mulberry fruit
Pigment
Anthocyanin
High performance liquid chromatography
