苹果着色期花青苷和糖组分含量变化及关联性-河南农业科学.pdfVIP

※基础研究 食品科学 2013, Vol.34, No.17 47 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* (西北农林科技大学园艺学院，陕西 杨凌 7 12100) 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) 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 (College of Horticulture, Northwest AF University, Yangling 7 12100, China) 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 significantl