摘要
分析了不同成熟期南果梨果皮花色苷组分与结构差异,为实现南果梨花色苷稳定性代谢调控奠定基础。采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分析研究了不同成熟期南果梨果皮花色苷组分与结构。结果表明,种子白色期和种子褐色期南果梨果皮中花色苷种类分别为9种和13种,相同花色苷组分为8种。主要结构差异表现为:种子白色期果皮中的飞燕草-3-葡萄糖苷在种子褐色期发生酰化,转变为飞燕草-3-(p-香豆酸酰)-葡萄糖苷。此外,在种子褐色期果皮中还形成4种新的花色苷,分别为牵牛花-3-半乳糖苷、牵牛花-3-(p-香豆酸酰)-葡萄糖苷、芍药-3-葡萄糖苷和牵牛花-3-丙二酸酰葡萄糖苷。可见,种子褐色期南果梨果皮中花色苷种类增加,酰基化程度较种子白色期提高,花色苷结构更加稳定。
The difference of anthocyanidin components and structure of Nanguo pear in different maturity were analyzed to regulate the anthocyanin stability metabolism. The anthocyanin components and structures in Nanguo pear were analyzed with high performance liquid chromatography with diode array detector/electrospray ionization mass spectrometry （HPLC-DAD-ESI-MS）. Results showed that 9 and 13 kinds of anthocyanins were identified from the white seed period and the brown seed period respectively, and the same kind of anthocyanin components were 8 species. Major structural differences as follows： delphinidin-3- glucoside of the white seed period was transformed into delphinidin-3-（p-eoumaroyl）-glucoside in the brown seed period. Petunidin-3-galactoside,petunidin-3-（p-coumaroyl）-glucoside, petunidin-3-malonyglueosie and peonidin-3-glucoside were found in the brown seed period. [Conclusion]The types and degree of acylation of anthocyanin in the brown seed period has greatly improved,and the structure of anthocyanin was more stable.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2013年第1期95-98,共4页
Journal of Shenyang Agricultural University
基金
辽宁省科技厅科技攻关项目(2008204005)
关键词
南果梨
花色苷结构
花色苷组分
液质联用
稳定性
Nanguo pear
anthocyanin structures
anthocyanin components
HPLC-DAD-ESI-MS
stablity
