彩色马铃薯新品系花青素组分和含量的液质联用分析

doi:10.11686/cyxb2017051

草业学报 ›› 2017, Vol. 26 ›› Issue (10): 99-107.DOI: 10.11686/cyxb2017051

彩色马铃薯新品系花青素组分和含量的液质联用分析

姜超¹, 于肖夏¹, 于卓^{1, *}, 高喆², 张明飞¹, 杨东升¹, 石悦¹

1.内蒙古农业大学农学院,内蒙古呼和浩特 010000;
2.内蒙古大学生命科学学院,内蒙古呼和浩特 010000

收稿日期:2017-02-17 出版日期:2017-10-20 发布日期:2017-10-20
通讯作者: yuzhuo58@sina.com
作者简介:姜超(1989-),女,辽宁阜新人,在读博士。E-mail:jiangchao8905@sina.com
基金资助:
内蒙古科技计划重点项目(2016ZD),内蒙古自然科学基金博士基金(2014BS0324)和内蒙古自然科学基金重大项目(2013ZD03)资助

HPLC-MS analysis of anthocyanin components and content in new strains of colored potato

JIANG Chao¹, YU Xiao-Xia¹, YU Zhuo^{1, *}, GAO Zhe², ZHANG Ming-Fei¹, YANG Dong-Sheng¹, SHI Yue¹

1.Agronomy College, Inner Mongolia Agricultural University, Huhhot 010000, China;
2.Life Science College, Inner Mongolia University, Huhhot 010000, China

Received:2017-02-17 Online:2017-10-20 Published:2017-10-20

摘要/Abstract

摘要： 为明确彩色马铃薯新品系蒙彩-01和蒙彩-02的块茎花青素组分和含量的差异,对其新品种育成及花青素开发应用提供依据,以彩色马铃薯品种红美作对照,利用高效液相色谱与质谱联用技术,进行了块茎花青素组分的定性和定量分析。结果表明:1) 对照品种红美的块茎花青素总含量为169.88 mg/100 g FW,共含4种花青素组分,即天竺葵素-3-芸香糖苷、矢车菊素-3-香豆酰-葡萄糖苷、天竺葵素-3-阿魏酰-芸香糖基-5-葡萄糖苷和天竺葵素-3-香豆酰-芸香糖基-5-葡萄糖苷,其中天竺葵素-3-香豆酰-芸香糖基-5-葡萄糖苷和矢车菊素-3-香豆酰-葡萄糖苷含量较高,分别占总花青素含量的48.95%和39.97%。2) 新品系蒙彩-01的块茎花青素总含量为1051.65 mg/100 g FW,共含4种花青素组分,即矮牵牛素-3-香豆酰-芸香糖苷、矮牵牛素-3-香豆酰-芸香糖基-5-葡萄糖苷、矮牵牛素-3-阿魏酰-芸香糖基-5-葡萄糖苷和锦葵素-3-香豆酰-芸香糖基-5-葡萄糖苷。其中,矮牵牛素-3-香豆酰-芸香糖基-5-葡萄糖苷占总含量的79.14%,为主要组分。3) 新品系蒙彩-02的块茎花青素总含量为159.41 mg/100 g FW,共含5种花青素组分,分别为矮牵牛素-3-香豆酰-芸香糖苷、矮牵牛素-3-香豆酰-芸香糖基--5-葡萄糖苷、矮牵牛素-3-阿魏酰-芸香糖基-5-葡萄糖苷、芍药素-3-咖啡酰-芸香糖基-5-葡萄糖苷和芍药素-3-香豆酰-芸香糖基-5-葡萄糖苷,其中矮牵牛素-3-香豆酰-芸香糖基-5-葡萄糖苷含量最高(54.08%),芍药素-3-咖啡酰-芸香糖基-5-葡萄糖苷次之(24.06%)。综上,2个彩色马铃薯新品系块茎花青素组分和含量与对照品种红美有明显差别。

Abstract: To identify differences in anthocyanin composition and content in new varieties Mengcai-01 and Mengcai-02, and a control Hongmei and provide a foundation for colored potato breeding and the development and application of potato anthocyanin, qualitative and quantitative analysis of anthocyanin in each variety using high performance liquid chromatography-tandem mass spectrometry (HPLC-MS). The control variety Hongmei had a total anthocyanin content of 169.88 mg/100 g FW, and contained four anthocyanin components; pelargonidin-3-rutinoside, cyanidin-3-coumaryl-glucoside, pelargonidin-3-(4'''-feruloylrutinoside)-5-glucoside and pelargonidin-3-(4'''-p-coumarylrutinoside)-5-glucoside, of which pelargonidin-3-(4'''-p-coumarylrutinoside)-5-glucoside and cyanidin-3-coumary-glucoside were the main components, accounting for 48.95% and 39.97% of the total anthocyanin content, respectively. The new variety, Mengcai-01, had a total anthocyanin content of 1051.65 mg/100 g FW, and contained four anthocyanin components; petunidin-3-(4'''-p-coumarylrutinoside), petunidin-3-(4'''-p-coumarylrutinoside)-5-glucoside, petunidin-3-(4'''-feruloylrutinoside)-5-glucoside and malvidin-3-(4'''-p-coumar ylrutinoside-5-glucoside) of which petunidin-3-(4'''-p-coumarylrutinoside)-5-glucoside was the main component accounting for 79.14% of the total anthocyanin content. Mengcai-02 had a total anthocyanin content of 159.41 mg/100 g FW and contained five anthocyanin components; petunidin-3-(4'''-p-coumarylrutinoside), petunidin-3-(4'''-p-coumarylrutinoside)-5-glucoside, petunidin-3-(4'''-feruloylrutinoside)-5-glucoside, peonidin-3-(4'''-p-caffeylrutinoside)-5-glucoside and peonidin-3-(4'''-p-coumarylrutinoside)-5-glucoside, of which petunidin-3-(4'''-p-coumarylrutinoside)-5-glucoside was the most important followed by peonidin-3-(4'''-p-caffeylrutinoside)-5-glucoside was the second, accounting for 54.08% and 24.06% of the total anthocyanin content, respectively. In conclusion, there were clear differences of anthocyanin components between the two new colored potato strains and the control variety Hongmei.

姜超, 于肖夏, 于卓, 高喆, 张明飞, 杨东升, 石悦. 彩色马铃薯新品系花青素组分和含量的液质联用分析[J]. 草业学报, 2017, 26(10): 99-107.

JIANG Chao, YU Xiao-Xia, YU Zhuo, GAO Zhe, ZHANG Ming-Fei, YANG Dong-Sheng, SHI Yue. HPLC-MS analysis of anthocyanin components and content in new strains of colored potato[J]. Acta Prataculturae Sinica, 2017, 26(10): 99-107.

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彩色马铃薯新品系花青素组分和含量的液质联用分析

HPLC-MS analysis of anthocyanin components and content in new strains of colored potato

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