Changes in anthocyanin components of blueberry during ripening process
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摘要: 通过分析研究不同成熟度蓝莓果实的总花色苷含量及其花色苷组分的动态变化规律,以期为蓝莓采收和加工提供参考。采用p H示差法测得不同成熟度蓝莓的总花色苷含量,高效液相色谱质谱联用（HPLC-MS/MS）确定单个花色苷结构,用HPLC定量分析单个花色苷含量。结果表明:随着蓝莓果成熟度的增加,花色苷合成速率不断加快,花色苷含量逐渐积累,紫黑期含量达到最大值2827 mg/kg;蓝莓成熟过程中共有15种花色苷,分别为飞燕草色素、矢车菊色素、矮牵牛花色素、芍药色素、锦葵色素这5种花色苷元所连接的半乳糖、葡萄糖和阿拉伯糖3种糖残基;在蓝莓发育过程中,飞燕草素类、矮牵牛花素类、芍药素类、锦葵素类均呈显著增长趋势,而矢车菊素类增长至成熟后期开始明显减少。Abstract: The changes in total anthocyanins and anthocyanin components of blueberry during the ripening process were studied to provide experimental basis and reference for blueberry harvest. Total anthocyanins content in different maturity blueberry were measured by p H differential method,the structure of individual anthocyanins were determined by HPLC-MS / MS and quantitatively analysed by high performance liquid chromatography( HPLC).The results showed that anthocyanin synthesis was accelerated with the increase of blueberry maturity,and anthocyanin content was gradually accumulated and reached a peak value of 2827 mg / kg at purple black stage.There were 15 kinds of anthocyanins during the ripening process of blueberry,delphinidin,cyaniding,petunidin,malvidin and peonidin pigment and their linked galactose,glucose and arabinose,respectively.During the ripening process of blueberry,delphinidin,petunidin,peonidin and malvidin class were increased,but cyanidin class were decreased in mature later stage.
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Keywords:
- blueberry /
- anthocyanin /
- structure /
- maturity
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