摘要
[目的]为探究锦绣杜鹃花瓣颜色与色素及总酚含量之间的关系。[方法]以锦绣杜鹃紫花品种‘紫蝴蝶’、粉花品种‘粉鹤’、白花品种‘玉蝴蝶’为试验材料,运用高效液相色谱检测法和紫外—可见光光谱分析法,对其总酚、类黄酮和花青素等成分进行定性和定量分析。[结果]‘紫蝴蝶’和‘粉鹤’中花青素的类型为飞燕草色素、矢车菊色素、天竺葵色素、芍药色素和锦葵色素,不同花期花青素含量均随着花瓣的衰老逐渐降低。其中,‘紫蝴蝶’的主要花青素是芍药色素,其花蕾期花青素含量为20.543 mg·g^-1,‘粉鹤’的主要花青素是天竺葵色素,其花蕾期花青素含量为4.153 mg·g^-1。‘玉蝴蝶’中未检出花青素成分,但其总酚和类黄酮含量均高于‘紫蝴蝶’与‘粉鹤’。随着花瓣衰老,锦绣杜鹃花瓣中总酚和类黄酮含量均呈下降趋势。[结论]锦绣杜鹃花瓣以花青素为主、类黄酮为辅而呈现鲜艳颜色。
[Purpose]To explore the relationship between the petal color of Rhododendron fortunei and the content of pigment and total phenol.[Method]The flower petals of three Rhododendron cultivars,‘Purple Butterfly’,‘Pink Crane’,and‘Jade Butterfly’,were used as the test materials.Anthocyanin,flavonoid,and total phenol contents were qualitatively and quantitatively analyzed by high performance liquid chromatography detection and ultraviolet-visible light chromatographic spectrum analysis methods.[Result]The anthocyanin types in‘Purple Butterfly’and‘Pink Crane’were abundant in delphinidin,cyanidin,pelargonidin,peonidin and malvidin.At different periods,the petal anthocyanin content decreased gradually following the aging of petals.Among them,the main anthocyanin of‘Purple Butterfly’was peonidin,and its anthocyanin content in the bud stage is 20.543 mg·g^-1;the main anthocyanin in‘Pink Crane’was pelargonidin,and the anthocyanin content in the bud stage is 4.153 mg·g^-1.No anthocyanin were detected in the‘Jade Butterfly’,but its total phenol and flavonoid contents were higher than those of‘Purple Butterfly’and‘Pink Crane’.As the petals aged,the content of total phenols and flavonoids in the petals of Rhododendron mellifera showed a downward trend.[Conclusion]The bright color of Rhododendron petals are presented mainly by anthocyanin,with supplement of flavonoids.
作者
钱大伟
陈小梅
李敏
邱栋梁
QIAN Dawei;CHEN Xiaomei;LI Min;QIU Dongliang(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)
出处
《亚热带农业研究》
2020年第1期29-34,共6页
Subtropical Agriculture Research
基金
福建农林大学科技创新专项(CXZX2017182)资助。
关键词
锦绣杜鹃
花青素
类黄酮
总酚
Rhododendron pulchrum Sweet
anthocyanin
flavonoids
polyphenols
