食品科学

• 基础研究 • 上一篇    下一篇

苹果着色期花青苷和糖组分含量变化及关联性

刘玉莲,车 飞,郭延平,梁 俊,赵政阳*   

  1. 西北农林科技大学园艺学院,陕西 杨凌 712100
  • 出版日期:2013-09-15 发布日期:2013-09-27
  • 通讯作者: 赵政阳
  • 基金资助:

    国家现代农业产业技术体系建设专项(CARS-28);陕西省科技统筹创新工程计划项目(2011KTZB02-02-01)

Correlation between Changes in Soluble Sugars and Anthocyanins Contents during Fruit Coloration

LIU Yu-lian,CHE Fei,GUO Yan-ping,LIANG Jun,ZHAO Zheng-yang*   

  1. College of Horticulture, Northwest A&F University, Yangling 712100, China
  • Online:2013-09-15 Published:2013-09-27
  • Contact: ZHAO Zheng-yang

摘要:

以红色苹果品种‘粉红女士’、‘红星’和绿色品种‘澳洲青苹’及黄色品种‘金冠’为试材,利用高效液相色谱(HPLC)测定不同色泽类型套袋果实除袋后着色过程中花青苷和可溶性糖的种类及含量变化,并分析两者间的相关性。结果表明:果实中花青苷种类存在差异,红色品种着色后果皮中含有矢车菊素-3-半乳糖苷(cy-3-gal)、矢车菊素-3-阿拉伯糖(cy-3-ara)和矢车菊素-3-葡萄糖苷(cy-3-glu),绿色品种和黄色品种着色后果皮中含有cy-3-gal和cy-3-ara。果实中不同种类的花青苷含量差异显著,花青苷cy-3-gal在果皮中含量最高。果实中所含可溶性糖的种类相同,只是含量有所差异。果糖含量最高,蔗糖和葡萄糖次之,UDP-半乳糖和山梨醇含量较低。分析发现,苹果果实着色过程中,花青苷含量变化,尤其是cy-3-gal与蔗糖含量存在极显著的正相关,推测苹果果皮花青苷cy-3-gal代谢可能受蔗糖信号调节。

关键词: 苹果, 可溶性糖, 花青苷, 高效液相色谱法(HPLC)

Abstract:

In this study, fruits from the red apple cultivars ‘Starking’ and ‘Pink Lady’, the green cultivars ‘Granny Smith’,
and the yellow cultivars ‘Golden Delicious’ were analyzed by HPLC for changes in the kinds and amounts of soluble sugars
and anthocyanins after bag removal during coloration and correlation between these two components. The results showed
that the kinds of anthocyanins in apples varied among the different cultivars. Three anthocyanins, cyanidin 3-galactoside,
cyaniding 3-glucoside chloride and cyaniding 3-arabinoside were identified in the skin of the red apple cultivars after the
completion of coloration and two anthocyanins, cyanidin 3-galactoside and cyaniding 3-arabinoside in both green and
yellow cultivars in different amounts. Various anthocyanins were identified in significantly different amounts in the fruit
and cyanidin 3-galactoside was the most abundant in the skin. All the different apple cultivars contained the same soluble
sugars in different amounts, with fructose being the most abundant followed by sucrose, glucose and the smallest amounts
of galactose and sorbitol. Our analysis found that during the process of coloration, the changes in anthocyanin content,
especially cy-3-gal had an extremely significantly positive correlation with sucrose content. This study speculates that
sucrose might be responsible for the regulation of cy-3-gal biosynthesis in apple skin.

Key words: apple, soluble sugar, anthocyanin, high performance liquid chromatography (HPLC)

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