| 摘要: |
| 为研究草莓不同品种花色苷成分组成特点，本试验以17个品种草莓为试材，利用液质联用仪(HPLC-MS)和高效液相色谱仪(HPLC-DAD)对果实花色苷的种类与含量进行研究。在草莓果实中检测到9种花色苷，但不同品种所含花色苷种类、含量及比例有所不同。其中花葵素3-葡糖苷、花葵素 3-芸香苷、花葵素-丙二酰葡糖苷、花青素 3-葡糖苷和花葵素 3-甲基丙二酰葡糖苷在草莓中含量较多，尤以花葵素 3-葡糖苷含量最高，占总花色苷的58.6%~93.6%。通过主成份分析和品种聚类分析，根据总花色苷含量高低、花色苷种类丰富程度和花青苷含量的高低的综合因素，将草莓品种分为丰富型(RA)3个、高花青苷型(HC)6个，普通型(MA)6个和低花色苷型(LA)2个。其中'农大19-32’总花色苷含量最高，所含花色苷种类丰富，表明可以通过育种和筛选技术获得果实花色苷含量更高、种类更丰富和果品色彩更丰富的草莓优良品系。 |
| 关键词: 草莓 花色苷 HPLC-MS HPLC-DAD 聚类分析 |
| DOI：10.11841/j.issn.1007-4333.2014.05.12 |
| 投稿时间：2014-01-21 |
| 基金项目:国家863计划项目（2013AA103002-2）；国家科技支撑计划项目（2013BAD20B01） |
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| Identification and analysis for anthocyanins compositions in strawberry |
|
LUO Yun1, CHEN Zong-ling1,2, SONG Wei-tang3, WANG Hong-qing1
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| (1.College of Agronomy and Biotechnology, China Agricultural University, Beijing 100193, China;2.Beijing Nankou Farm, Beijing 102202, China;3.College of Water Resources and Civil Engineering, China Agricultural University, Beijing 100083, China) |
| Abstract: |
| This paper is concerned on anthocyanin component characteristics in the strawberry variety.Liquid chromatography-mass spectrometry (HPLC-MS) and high performance liquid chromatography (HPLC-DAD) were applied to qualitative and quantitative analysis of anthocyanins in 17 strawberry cultivars.There were five main pigments of pelargonidin 3-glucoside, pelargonidin 3-rutinoside, pelargonidin-malonylglucoside, cyanidin 3-glucoside and pelargonidin 3-methylmalonylglucoside and 4 trace pigments of pelargonidin 3, 5-diglucoside, 5-carboxypy-ranopelargonidin-3-glucoside, cyanidin-malonylglucoside, pelargonidin-acetylglucoside in strawberry fruits.But the anthocyanin types, contents and proportions were different in different cultivars.The content of pelargonidin 3-glucoside was highest.Through principal component analysis of anthocyanins types and cluster analysis of cultivars, the strawberry cultivars were divided into 3 rich anthocyanins type(RA), 6 high cyanins type (HC), 6 moderate anthocyanins type (MA) and 2 low anthocyanin type (LC) according to total anthocyanin content, variety of anthocyanin and cyanins content.In summary, ‘CAU 19-32’ had the richest anthocyanins., indicating that the improved with The new strawberry strains withabundant and rich anthocyanins could be obtained through breeding and selection techniques. |
| Key words: strawberry anthocyanins HPLC-MS HPLC-DAD cluster analysis |
