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园艺学报 ›› 2014, Vol. 41 ›› Issue (7): 1451-1460.

• 研究报告 • 上一篇    下一篇

芸薹属5种紫红色蔬菜花青素苷含量及组分分析

张淑江1,马 越2,*,徐学玲2,钱 伟1,章时蕃1,李 菲1,张 慧1,
孙日飞1,**   

  1. 1 中国农业科学院蔬菜花卉研究所,北京 100081;2 北京市农林科学院蔬菜研究中心,北京 100097
  • 出版日期:2014-07-25 发布日期:2014-07-25
  • 基金资助:
    国家‘973’计划项目(2012CB113900);‘十二五’农村领域国家科技计划项目(2012AA100100);国家现代农业产业技术体系建设专项资金项目(CARS-25-A-01);农业部园艺作物生物学与种质创制重点实验室项目

Components and Amounts of Anthocyanins in Several Brassica Vegetables

ZHANG Shu-jiang1,MA Yue2,*,XU Xue-ling2,QIAN Wei1,ZHANG Shi-fan1,LI Fei1,ZHANG Hui1,
and SUN Ri-fei1,**   

  1. 1Institute of Vegetables and Flowers,Chinese Academy of Agricultural Sciences,Beijing 100081,China;2Vegetable
    Research Center,Beijing Academy of Agricultural and Forestry Sciences,Beijing 100097,China
  • Online:2014-07-25 Published:2014-07-25

摘要: 采用高效液相色谱—质谱法对芸薹属中红叶芥菜、紫红色大白菜、红菜薹、紫色白菜和紫
结球甘蓝新鲜叶片所含花青素苷含量和组成进行鉴定。结果表明,这些蔬菜中花青素苷主要组分为矢车
菊素苷,兼有少量的飞燕草素苷和矮牵牛素苷。红叶芥菜、紫红色大白菜、紫色白菜和红菜薹中均含有
矢车菊–3–p–香豆酰–丙二酰–葡萄糖苷–5–葡萄糖苷、矢车菊–3–阿魏酰–丙二酰–槐糖苷–5–
葡萄糖苷和矢车菊–3–芥子酰–阿魏酰–槐糖苷–5–丙二酰–葡萄糖苷,分别达到总量的46.51%、
56.04%、46.38%和68.96%。紫结球甘蓝主要花青素苷成分为矢车菊–3–芥子酰–槐糖苷–5–葡萄糖苷,
矢车菊–3–槐糖苷–5–葡萄糖苷和矢车菊–3–p–香豆酰–槐糖苷–5–葡萄糖苷,分别达到总量的
41.87%、20.58%和16.02%。花青素苷含量最高的是红叶芥菜,为719.04 μg · g-1 FW;其次是紫红色大白
菜,为604.03 μg · g-1 FW;第三是紫结球甘蓝,为264.96 μg · g-1 FW;最低的是红菜薹和紫色白菜,分别
为219.07 和130.02 μg · g-1 FW。紫红色大白菜中检测到2 种特有的矢车菊素苷和1 种矮牵牛素苷。

关键词: 芸薹属, 花青素苷, HPLC-MS, 紫红色大白菜

Abstract: Anthocyanins cause red or purple color in Brassica vegetables. The HPLC-MS method was used to analyze components and amounts of anthocyanins in purple heading Chinese cabbage(Brassica rapa L. ssp. pekinensis),purple pakchoi and caixin(Brassica rapa L. ssp. pekinensis),red cabbage(Brassica oleracea L. var. capitata),and red leaf mustard(Brassica juncea Coss.). Totally 20 anthocyanins were separated and identified in these Brassicas. They were major cyaniding,minor delphinidin and petunidin. The main anthocyanins in red leaf mustard,purple heading Chinese,pakchoi and caixin were acylated cyanidin 3-sophoroside-5-glucosides,acylated cyanidin 3,5-diglucosides and cyaniding-3- sinapoylferuloylsophoroside-5-malonylglucoside,accounting for 46.51%,56.04%,46.38% and 68.96% of total anthocyanins. The main anthocyanins in red cabbage were cyanidin 3-sinapoylsophoroside-5-glucoside,cyanidin 3-sophoroside-5-glucoside,cyanidin 3-p-coumaroylsophoroside-5-glucoside,accounting for 41.87%,20.58% and 16.02% of total anthocyanins. The total amounts of anthocyanins were 719.04 μg ? g-1 FW in red leaf mustard,604.03 μg ? g-1 FW in purple heading Chinese cabbage,264.96 μg ? g-1 FW in red cabbage,219.07 μg ? g-1 FW in purple caixin and 130.02 μg ? g-1 FW in purple pakchoi,respectively. Two specific acylated cyanidin 3-sophoroside-5-glucosides and one specific petundin-3,5-diglucoside were identified in purple heading Chinese cabbage.

Key words: Brassica, anthocyanin, HPLC-MS, purple Chinese cabbage

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