‘籽银桂’果实花青苷成分与果皮颜色分析  

Study of anthocyanin composition and fruit color in Osmanthus fragrans‘Zi Yingui’

作　　者：王小燕 张成 张敏 麻璨璨 严继萍 段一凡 Wang Xiao-Yan;Zhang Cheng;Zhang Min;Ma Can-Can;Yan Ji-Ping;Duan Yi-Fan(College of Biology and the Environment,Co-Innovation Center for the Sustainable Forestry in Southern China,Nanjing Forestry University,Nanjing 210037,China;International Cultivar Registration Center for Osmanthus,Nanjing 210037,China)

机构地区：[1]南京林业大学生物与环境学院,南方现代林业协同创新中心,南京210037 [2]木犀属植物栽培品种国际登录中心,南京210037

出　　处：《植物科学学报》2022年第5期677-687,共11页Plant Science Journal

基　　金：江苏省自然科学基金(BK20200786);中国博士后科学基金(2019M651839)。

摘　　要：以常见结籽桂花(Osmanthus fragrans Lour.)品种‘籽银桂’(‘Zi Yingui’)的果皮为材料,分别测定果皮3个颜色时期中叶绿素、类胡萝卜素和花青苷的总含量。利用超高效液相色谱-串联质谱法(UPLC-MS/MS)检测‘籽银桂’果皮中花青苷的成分与含量,分析花青苷成分积累量的时序性差异与果色的相关性。结果显示,‘籽银桂’果皮转色由叶绿素a降解和花青苷积累引起,且与矢车菊素的积累模式呈正相关。同时,果皮显色受芍药花色素-3-O-芸香糖苷和天竺葵素-3-O-芸香糖苷的影响。矢车菊素-3-O-芸香糖苷、矢车菊素-3-O-阿拉伯糖苷、矢车菊素-3-O-葡萄糖苷和矢车菊素-3-O-对香豆酰葡萄糖苷是与‘籽银桂’果皮紫黑色色素沉积显著相关的花青苷。The pericarp of the common seed-bearing Osmanthus fragrans‘Zi Yingui’fruit was used as experimental material,and the chlorophyll,carotenoid,and anthocyanin contents in three different color stages were determined,respectively.The composition and content of anthocyanins were detected by ultra-performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS),and the correlation between the temporal differences in the accumulation of anthocyanin components and fruit color was analyzed.Results showed that the pericarp discoloration of‘Zi Yingui’fruit was caused by the degradation of chlorophyll a and accumulation of anthocyanin,which was positively correlated with the accumulation pattern of cyanidin.Pericarp coloration was affected by peo-3-O-rutinoside and pel-3-O-rutinoside.Cya-3-O-arabinoside,cya-3-O-glucoside,cya-3-O-(coumaryl)-glucoside,and cya-3-O-rutinoside were significantly associated with purple-black pigmentation in the pericarp of‘Zi Yingui’fruit.

关 键 词：‘籽银桂’ 植物色素 花青苷 高效液相色谱串联质谱法 果皮着色 

分 类 号：S685.13[农业科学—观赏园艺]