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以‘晚蜜’桃为试材,果实于盛花后75d套袋、盛花后144d除袋,以未套袋果作对照,应用HPLC-MS技术对果皮中酚酸类和类黄酮类物质进行了定性定量分析。在成熟果中分离、检测到了3种酚酸类物质,8种黄酮醇类物质,5种黄烷-3-醇类物质和2种花色苷类物质。伴随果实成熟,酚酸类和黄烷-3-醇类物质的含量逐渐下降;黄酮醇类物质在果实发育早期含量较高,而后逐渐降低,果实着色初期其含量骤然上升,到成熟后期又急剧下降;未套袋果在盛花后144d已有花色苷积累,套袋果除袋后果皮迅速合成花色苷。成熟期套袋果和未套袋果中的酚酸和黄烷-3-醇类物质的含量没有差异,但套袋果中花色苷类和黄酮醇类物质的含量显著高于未套袋果,其中套袋果的花色苷含量为未套袋果的1.74倍。试验表明,酚酸类和黄烷-3-醇类物质对光较敏感,套袋显著抑制了这两类物质的合成,但未影响成熟果中的含量,套袋处理增加了成熟果中花色苷和黄酮醇的积累。桃果皮中的花色苷类物质代谢在果实发育早期向花色苷以外的各分支代谢方向进行,果实着色初期同时积累黄酮醇和花色苷,到成熟后期主要为花色苷的合成。
Using ’late honey’ as test material, the fruit was bagged 75 days after full bloom, and bagged 144 days after full bloom, with no bagged fruit as control. Phenolic acids and flavonoids were detected by HPLC-MS Qualitative and quantitative analysis. Three kinds of phenolic acids, eight flavonols, five flavan-3-alcohols and two anthocyanins were isolated from mature fruits. With the maturation of fruits, the content of phenolic acids and flavan-3-alcohols decreased gradually. The content of flavonols in early fruit development was high and then decreased gradually. The content of flavonols increased sharply in the early stage of fruit coloring, Decreased; non-bagged fruits 144d after flowering have been anthocyanins accumulation, bags of fruit bag after bagging rapid synthesis of anthocyanins. The contents of phenolic acids and flavan-3-alcohols in ripe bagged fruit and un-bagged fruit were not different, but the contents of anthocyanins and flavonols in bagged fruit were significantly higher than those in un-bagged fruit , In which the anthocyanin content of bagged fruit was 1.74 times that of un-bagged fruit. Tests showed that phenolic acids and flavan-3-alcohols were more sensitive to light, bagging significantly inhibited the synthesis of these two substances, but did not affect the content of mature fruit, bagging increased the color of ripe fruit Glycosides and flavonol accumulation. Peach peel in the anthocyanin metabolism in early fruit development to anthocyanins other branches in the metabolic direction, the initial accumulation of flavonoids in fruit and anthocyanins at the same time, to the late mature anthocyanin synthesis.