黑果枸杞不同组织花青苷组分及相对含量研究  

Components and relative content of anthocyanin in different tissues of Lycium ruthenicum Murr.

作　　者：陈生蓉 史国民 叶广继[3] 郭佳磊 何涛[1] CHEN Shengrong;SHI Guomin;YE Guangji;GUO Jialei;HE Tao(State Key Laboratory of Plateau Ecology and Agriculture,Qinghai University,Xining 810016,China;College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China;Qinghai Academy of Agriculture and Forest Science,Xining 810016,China;Northwest Institute of Plateau Biology,Chinese Academy of Sciences,Xining 810001,China)

机构地区：[1]省部共建三江源生态与高原农牧业国家重点实验室(青海大学),青海西宁810016 [2]青海大学农牧学院,青海西宁810016 [3]青海省农林科学院,青海西宁810016 [4]中国科学院西北高原生物研究所,青海西宁810001

出　　处：《食品与发酵工业》2023年第23期201-207,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31960222)。

摘　　要：通过研究黑果枸杞不同生长时期组织中花青苷的组分及相对含量的变化,为花青苷的合成调控和形成机制研究提供基础数据。采用液质联用技术,研究了野生黑果枸杞展叶期、花期和果期的茎、叶、花、果中花青苷组分和相对含量。结果表明,茎、叶、花和果中共检测到19种花青苷,茎、叶、花、青果和紫果中的主要花青苷组分是飞燕草素-3-O-对香豆酸-葡萄糖苷,黑果中的主要花青苷组分是矮牵牛素-3-O-反式对香豆酸-芸香糖苷-5-葡萄糖苷。3个生长时期茎和叶的花青苷组分没有变化,果中花青苷组分从青果中的8种增加到黑果的13种。茎、叶、花、果中都含有丰富的花青苷,其中相对含量较高的花青苷组分主要有5种,这5种组分在各组织中占比各不相同。茎中的花青苷总含量在不同时期基本保持稳定;叶中的花青苷总含量先增加后减少;果中的花青苷总含量随着果的成熟显著增加。研究证明在不同生长时期黑果枸杞组织中花青苷组分的积累存在组织特异性和时间差异。茎、叶、花中花青苷含量丰富,具有潜在的利用价值。To provide basic data for the synthesis regulation and study of the formation mechanism of anthocyanin,this paper investigated the changes in the components and relative content of anthocyanin in different growth stages of the wild Lycium ruthenicum Murr.The components and relative content of anthocyanin in stems,leaves,flowers,and fruits of the leaf-spreading stage,flowering stage,and fruiting stage were studied by the ultra-performance liquid chromatography-quadrupole time of flight mass spectrometry and high-resolution mass spectrometry.Results showed that 19 anthocyanin components were found in stems,leaves,flowers,and fruits.The main component of anthocyanin in the stems,leaves,flowers,green fruits,and purple fruits was delphinidin-3-O-(p-coumaroyl)-glucoside,and petunidin-3-O-rutinoside(trans-p-coumaroyl)-5-O-glucoside in the black fruits.The components of anthocyanin in stems and leaves remained unchanged during the 3 growth stages,while the components of anthocyanin in fruits increased from 8 to 13 with the maturity of fruits.The stems,leaves,flowers,and fruits of L.ruthenicum Murr.were rich in anthocyanin.There were mainly 5 anthocyanin components with relatively high content in these tissues and the proportions of these five main components varied among tissues.The total anthocyanin content in the stems remained unchanged at different stages,and it increased at the second stage and then decreased at the last stage in the leaves,while it increased significantly in fruit with the maturity of the fruits.This study showed that there were tissue-specific and temporal differences in the accumulation of anthocyanin components in the L.ruthenicum Murr.at different growth stages.The stems,leaves,and flowers of the L.ruthenicum Murr.are also rich in anthocyanin and have potential application value.

关 键 词：黑果枸杞 花青苷组分 花青苷含量 液质联用 组织特异性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]