不同芜菁品种韧皮部花青苷的对比分析

本研究以新疆紫色芜菁与绿色芜菁(Brassica rapa var. rapa)为研究对象,结合超高效液相色谱(UPLC)和串联质(MS/MS)技术,对不同皮色芜菁果肉、果皮中花青苷进行分析鉴定。紫色芜菁与绿色芜菁中含有14种相同的花青苷,不同芜菁品种不同部位,花青苷含量不一致,表皮中含有的花青苷种类较多,果肉中含有的花青苷种类较少。不同皮色的芜菁品种在果肉中均含松香花青素O-己糖苷与松香苷3-O-葡萄糖苷。不同品种芜菁表皮中含有差异显著花青苷代谢物数目为8个,果肉中含有差异显著花青苷代谢物数目为5个;紫色芜菁果肉与绿色芜菁表皮花青素代谢物的相关系数为0.989 7;紫色芜菁表皮与绿色芜菁表皮花青素代谢物的相关系数为0.927 3。本研究完成花青苷代谢物的鉴定分析,明确紫色芜菁块根中花青素的分布,揭示新疆芜菁中花青苷类物质的组成差异与积累特性,这为揭示新疆芜菁中花青苷的合成与积累的分子机制和培育富含花青苷的芜菁新品种提供一定的理论基础。     

夏黑葡萄花色苷定性检测及组成成分分析

为研究夏黑葡萄花色苷的组成成分特点,本试验以夏黑葡萄皮为检测试材,以甲酸水溶液提取花色苷,利用高效液相色谱+飞行时间质谱和液质联用仪(UPLC-Q-TOF-MS)对夏黑葡萄未知花色苷的种类与含量进行测定。结果表明,夏黑葡萄成熟期果皮中检测到10种不同结构的花色苷,其糖苷主要以葡糖苷为主,但也存在鼠李糖苷、二葡糖苷。10种花色苷中有3种以锦葵色素为糖苷配基,有2种以芍药素为糖苷配基,有2种以飞燕草色素配基。其中锦葵色素-3-葡萄糖苷在总的花色苷含量中比例最大,为29%,其次是锦葵色素-3-(6-香豆基)-5-葡萄糖苷,所含比例为26%,芍药素-3-葡萄糖苷-5-葡萄糖苷第3位,为17%,飞燕草色素-３-葡糖苷第4位,为10%,锦葵素-3-葡萄糖苷-5-葡萄糖苷第5位,为9%。可见,夏黑葡萄含有花色苷资源相当丰富,自然界中常见的6种基本花色苷,夏黑葡萄占有3种。     

二月兰花瓣花色苷组成分析

为了研究二月兰花色苷成分组成特点,本试验以3份二月兰为试材,利用特征颜色反应确定二月兰花瓣的色素类型,并通过高效液相色谱-质谱联用技术(HPLC-Q-TOF-MS)分析花色苷种类及其含量。研究结果表明,3份二月兰花瓣中均不含类胡萝卜素,除白色花瓣以外,其余均含花色苷。蓝紫色花瓣的花色苷含量最高,粉色次之。在二月兰花瓣中共检测到了7种花色苷成分,通过与已有文献比对,推定其成分为矢车菊素3-芸香糖苷、锦葵素3,5-二葡萄糖苷、矢车菊素3-香豆酰葡萄糖苷-5-葡萄糖苷、矢车菊素3-p-香豆酰二葡萄糖苷-5-葡萄糖苷、矢车菊素3-阿魏酰槐糖苷-5-丙二酰葡萄糖苷、矢车菊素3-香豆酰槐糖苷-5-丙二酰葡萄糖苷、矢车菊素3-(6′-丙二酰葡糖苷-2′-(6′′-香豆酰-2′′-羟基苯甲酰葡糖苷))-5-丙二酰葡糖苷。粉色花瓣中仅含矢车菊素的花色苷衍生物,而蓝紫色花瓣中则含矢车菊素和锦葵素的花色苷衍生物。本研究为二月兰花色苷成分的进一步分离和鉴定工作提供了参考,同时也为二月兰花色的分子育种提供理论依据。     

不同发育期石榴果实果汁中花青苷含量及品质指标的变化

以10个石榴品种为试材,研究其不同发育期果实果汁中花青苷含量及品质指标的变化,结果表明：随着天数和果汁颜色的增加,石榴汁中花青苷含量、百粒重、可溶性固形物含量和出汁率均在10月5日时达到最高;大青皮酸果汁中花青苷含量最高,三白最低,不同石榴品种中的花青苷含量差异性均显著;不同石榴果实百粒重之间均成极显著差异,大马牙甜百粒重和出汁率均最高,与其它品种差异性显著;大青皮酸果实中可溶性固形物含量最高(17.1%),与其它品种均成显著性差异。     

富士苹果果实中突触小泡蛋白基因(MdVAMP)的克隆及其表达

花青素是植物中最广泛存在的次生代谢物之一,是不同颜色花和果实色泽的关键色素。花青苷通常在细胞质中合成,于液泡中积累。虽然花青苷的生物合成途径已被深入研究,但它们从细胞质到液泡的转运以及显示红色的机制仍然不清楚。本试验通过RACE技术成功克隆出富士苹果及其芽变中MdVAMP cDNA序列的总长度。该基因cDNA序列全长994 bp,具有660 bp的开放阅读框(ORF),编码219个氨基酸。同源性分析表明,MdVAMP基因与沙梨同源性最高。定量PCR结果表明,MdVAMP基因在‘长富2’苹果及芽变果实摘袋后表达趋势与其花青苷含量变化相一致,芽变果实中MdVAMP基因表达量和花青苷含量均显著高于‘长富2’苹果。进一步在不同富士品种中研究发现,MdVAMP基因表达水平与花青苷含量密切相关。亚细胞定位结果显示MdVAMP主要定位于细胞质。该研究表明,MdVAMP基因可能参与了花青苷的转运和积累,这为进一步研究苹果果皮着色和花青苷转运提供了一定的科学基础。     

寒地苹果地方品种果实多酚组分及其构成差异

利用超高效液相色谱(UPLC)技术对12份黑龙江苹果地方品种果实果皮和果肉多酚组成和含量进行测定,研究不同品种多酚组成和含量特性的差异,并进行主因子分析和聚类分析.结果 表明:在12份地方品种中检测到5类20种多酚类物质,果皮主要酚类物质为表儿茶素和儿茶素,果肉主要酚类物质为绿原酸、儿茶素和原花青素.不同品种间多酚组成和含量存在显著差异,变异系数最小的为槲皮素3-葡萄糖苷(37.48％),变异系数最大的为芦丁(267.18％).通过主成分分析发现果皮和果肉当中原花青素含量均较高.以多酚组分含量为依据分别进行聚类,发现果肉对多酚聚类的结果与田间表型鉴定结果和亲缘关系更相符.研究结果为黑龙江地方品种酚类物质加工利用及选育品种提供数据支持和理论依据.     

蓝莓果实花色苷成分组成鉴定及分析

为研究不同品种蓝莓花色苷的组成特点,以40个品种蓝莓为试材,利用高效液相色谱法(HPLC)测定蓝莓果实中花色苷种类的数量及其相对含量。试验中共检测到14种花色苷,平均含量为841.40μg/g,但不同品种蓝莓花色苷种类和含量差异较大,蔓蓝莓果实花色苷种类丰富,含量高,果实品质优良;矮丛蓝莓较为普通;高丛蓝莓花色苷种类少且花色苷含量低,果实品质较差。"M7-1"品种蓝莓花色苷含量最高,花色苷种类最丰富,表明可以通过育种和筛选技术获得花色苷含量高且种类丰富的优质蓝莓品系。     

大青皮甜石榴果皮香味组分的GC/MS分析

利用带捕集肼的静态顶空和气相色谱-质谱联用技术检测了大青皮甜石榴鲜果皮的香气组分,结果表明：在石榴皮中检测出39种香气组分,石榴香气组分中以醛类和醇类为主,在石榴皮中占各自总峰面积的89.88%、4.70%;含量最高的香气成分为2-已烯醛,占总峰面积的64.15%。石榴果皮香气组分差异主要表现在C6醛和醇含量的差异上。     

高效液相色谱法快速测定黑花生种皮中花色苷含量

黑花生花色苷具有很好的应用前景,为建立一个快速检测花生花色苷的方法,以黑花生和普通花生的种皮为材料,利用高效液相色谱测定了黑花生和普通花生种皮中花色苷的含量和主要成分。研究表明,黑花生种皮中花色苷的总含量为1.16 mg/g鲜重。在高效液相测定过程中,其主要成分在保留时间10.283 min和11.217 min 处有2个高吸收峰,它们的含量占总花色苷含量的98.3%。根据已有的研究结果,推断二者分别为矢车菊素-3-槐二糖、矢车菊素-3-接骨木二糖,其含量分别比普通花生高810倍和580倍。     

不同土壤pH对多叶羽扇豆花色影响研究

以5种不同土壤pH的蓝色多叶羽扇豆（Lupinus polyphyllus ‘Nanus Russell Gallery Blue’）为材料,对其花色、花色素组成及含量的变化进行了研究。花色测定采用英国皇家园艺学会比色卡（RHSCC）和分光色差计,色素定性及定量分析采用高效液相色谱-二极管阵列检测技术（HPLC-PAD）和分光光度计进行测定。结果发现：随着土壤pH的降低,花朵翼瓣亮度L*值、色相a*值、彩度C*值逐渐降低,色相b*值逐渐升高,总花青苷、叶绿素含量升高;旗瓣中总花青苷也逐渐升高,其他各检测结果无明显相关性。推断土壤酸碱性影响蓝色多叶羽扇豆花瓣中花青苷的含量,从而影响花色的深浅。     

Changes in hydrophilic and lipophilic antioxidant activity and related bioactive compounds during postharvest storage of yellow and purple plum cultivars

Eight plum cultivars (four dark-purple and four yellow) were harvested at the commercial ripening stage, and changes of fruit quality properties were evaluated during cold storage and subsequent shelf-life, with special emphasis on bioactive compounds (phenolics, anthocyanins and carotenoids) and antioxidant activity (TAA). From the eight plum cultivars, four showed the typical climacteric ripening pattern (‘Blackamber’, ‘Larry Ann’, ‘Golden Globe’ and ‘Songold’) while four behaved as suppressed-climacteric types (‘Golden Japan’ ‘Angeleno’, Black Diamond’ and ‘TC Sun’), the latter being described for the first time. At harvest, large variations in phytochemicals and antioxidant activity were found among cultivars in peel and pulp tissues, although phytochemical concentration and antioxidant activity were higher in the peel than in the flesh (2–40-fold depending on the bioactive compound). During storage, increases in total phenolics for all cultivars (peel and pulp), in total anthocyanin content in the peel of the dark-purple plums, and total carotenoids in the peel and pulp of the yellow cultivars were observed. This behaviour of the bioactive compounds was reflected in TAA changes, since hydrophilic-TAA (H-TAA) was correlated with both phenolics and anthocyanins, while lipophilic-TAA (L-TAA) was correlated with carotenoids. L-TAA comprised about 30–50% of the TAA in plum tissues. Carotenoids and phenolics (and among them the anthocyanins) could be the main lipophilic and hydrophilic compounds contributing to L-TAA and H-TAA, respectively. No significant loss of bioactive compounds and TAA occurred during prolonged plum storage. Moreover, for a better evaluation of the antioxidant potential of plums, the contribution to carotenoids should not be overlooked.     

冷破碎苹果皮渣和肉渣中脂溶性成分的提取及分析

以乙醚为提取溶剂,三甲基硅烷化为衍生化方法,使用气质联用(GC-MS)技术探究冷破碎苹果皮渣和肉渣中脂溶性成分的组成。结果表明,索氏提取冷破碎苹果皮渣和肉渣脂溶性成分得率分别为10.21%和6.87%;苹果皮渣和肉渣乙醚提取物组成种类和含量均有差异,皮渣中脂溶性成分种类多于肉渣,分别鉴定出44种和37种脂溶性成分;皮渣中酯类化合物相对含量最高,为49.32%;肉渣中的主要成分是酸类化合物,相对含量达53.92%;烷烃类化合物的种类和相对含量在皮渣和肉渣中差异较小。     

近红外光谱无损检测石榴中花色苷含量研究

以全国不同地区的97个石榴为样本,研究近红外光谱无损检测石榴中花色苷的含量,探讨了不同数据处理和回归方法对建模效果的影响。结果表明,对原始光谱进行一阶微分、标准多元离散校正法处理后,采用偏最小二乘法建立的石榴花色苷含量预测模型,预测偏差为0.148,预测标准差(SEP)为1.47,相关系数为0.829,模型预测良好,说明近红外光谱无损检测石榴的品质是可行的。     

秋季红香椿芽冷藏期间花青素含量变化及基因表达分析

以秋季红香椿芽为试材,测定其冷藏期间的花青素和叶绿素含量,同时利用转录组数据对红香椿芽中花青素合成基因进行鉴定,并利用实时荧光定量PCR对红香椿芽花青素合成相关基因的相对表达量进行分析,旨在研究秋季红香椿芽在冷藏期间花青素的变化机理。结果表明：利用转录组共鉴定出9个与红香椿芽花青素相关的基因(TsPAL、TsC4H、TsCHS、TsCHI、TsF3H、TsF35’H’、TsDFR、TsANS和Ts3GT);秋季红香椿芽叶片花青素和叶绿素含量均高于叶柄,且随着冷藏期的延长,红香椿芽花青素含量下降,叶绿素含量在3 d时均升高;除TsPAL和TsC4H基因外,其他与红香椿芽花青素合成相关基因的相对表达量在冷藏期间整体呈下降趋势;相关性分析显示,叶柄中TsPAL、TsC4H和TsCHS基因的相对表达量与花青素含量呈负相关,其余基因的相对表达量与花青素含量呈正相关。     

Changes in bioactive compounds and response to postharvest storage conditions in purple eggplants as affected by fruit developmental stage

Fruit maturity stage at harvest influences the response to postharvest storage conditions and bioactive compounds content. In this work fruit from two purple eggplant cultivars (Monarca and Perla Negra) were harvested at 12, 15, 18, 20 and 23 d after fruit set (designated as stages I through V) and changes in size, dry weight, calyx area, cell wall material (AIR, alcohol insoluble residue), firmness, respiration, and antioxidants (peel anthocyanins and pulp carotenoids, ascorbic acid, phenolics and chlorogenic acid) were determined. In a second set of experiments the postharvest performance of fruit harvested at stages I (“baby” eggplants), III and IV (traditional harvest stages) during storage at 0 or 10 °C was assessed. Fruit growth continued until late ripening in contrast to calyx expansion and peel anthocyanin accumulation, which were relatively earlier events. Fruit dry weight decreased between stages I and III, remaining constant afterwards. “Baby” eggplants had higher antioxidant capacity, chlorogenic acid (ChA), carotenoids and ascorbic acid contents than late-harvested fruit. ChA predominated in pulp placental tissues at stage I, spreading throughout the fruit core at as ripening progressed. No marked differences in dry mass, antioxidant capacity or responses to postharvest storage regimes were found between fruit harvested at stages III and IV. Late pickings increased yields and led to less dense fruit, which had lower respiration rates. Within this harvest window, storage at 10 °C maximized quality maintenance. In contrast “baby” eggplants stored better at 0 °C. Understanding the developmental changes in bioactive compounds and postharvest performance may help in the maximization of fruit antioxidant properties as well as in the selection of the optimal handling conditions for each ontogenic stage.     

套袋对大棚‘翠冠’梨果实品质及K、Ca、Mg含量的影响

在大棚栽培条件下,以‘翠冠’梨为试材,以不套袋果实为对照（CK）,研究普通双层袋（处理Ⅰ）、小林双层袋（处理Ⅱ）和小林单层袋（处理Ⅲ）3种不同果袋套袋对果实品质以及果实不同部位（果皮、果肉、果核）中K、Ca、Mg含量的影响。结果表明：套袋显著提高果面亮度（L*）,其中处理Ⅰ和处理Ⅱ促进了‘翠冠’梨果实锈斑的形成,锈斑指数分别比CK提高15.2和3.6个百分点,显著降低了果皮叶绿素和类胡萝卜素含量;处理Ⅲ的锈斑指数、果皮叶绿素和类胡萝卜素含量与CK无显著差异。套袋降低了果实单果重和可溶性固形物含量,其中处理Ⅰ和处理Ⅱ的果实单果重分别比CK减少8.3%和7.9%,处理Ⅱ和处理Ⅲ的可溶性固形物含量分别比CK降低0.54和0.74个百分点,且差异显著;而对果形指数、总糖、总酸、糖酸比等品质指标无显著影响。套袋降低了果皮和果肉中Ca的含量。因此,在大棚栽培条件下‘翠冠’梨应采用无袋栽培,或选用高透光性的小林单层袋（NK-1）进行套袋栽培。     

Chilling injury in mango fruit peel: Cultivar differences are related to the activity of phenylalanine ammonia lyase

In mango (Mangifera indica) cv. Nam Dok Mai fruit, stored at 4 °C, peel browning occurred within 9 d, while no browning was found in cv. Choke Anan fruit stored at 4 °C for 30 d. During 6 d of shelf life at 27-28 °C, following various periods of low temperature storage, the peel browning in cv. Nam Dok Mai (if not yet maximal) became worse, whereas little browning was observed in cv. Choke Anan fruit. The pulp of the fruit of both cultivars did not show browning during the 4 °C storage, but the pulp of cv. Nam Dok Mai exhibited some browning during shelf life if the fruit had been stored at 4 °C for more than 18 d. Peel and pulp color were not correlated with total free phenolics. A high correlation coefficient was observed between peel browning and PAL activity in the peel, while a very low correlation was found with peel catechol oxidase activity. The browning in the pulp was not correlated with the measured enzyme activities. The data therefore show a relation between PAL activity in the peel and low temperature-induced peel browning.     

响应面法优化石榴汁酶解澄清工艺的研究

采用三元二次中心组合响应面法研究了石榴汁酶解澄清工艺中果胶酶用量、酶解温度和酶解时间对石榴澄清汁透光率和花色苷含量的影响,建立了相应的数学模型,确定了最佳酶解条件.结果表明,对石榴汁透光率影响作用大小的顺序为:果胶酶用量>酶解温度>酶解时间;最优酶解工艺条件为:pectinex BE XXL果胶酶加酶量0.98 mL/...     

石榴皮和石榴籽组分的差异性分析

以安徽省怀远县的石榴产品玉石籽的石榴皮和石榴籽为原料,研究其组分的差异性。结果表明,石榴籽中粗蛋白含量是石榴皮中的5倍,粗纤维含量是石榴皮的近10倍。石榴皮中可溶性糖含量高达37.8%,高出石榴籽近57%,游离氨基酸含量比石榴籽高35.83mg/100g,黄酮和生物碱等功能成分含量也均高于石榴籽。石榴籽主要含有常规成分,而石榴皮主要含有一些功能性成分。