Differentiation of raspberry varieties according to anthocyanin composition
Differentiation of raspberry varieties according to anthocyanin composition
复制标题
DOI：
10.1007/s002170050371
复制
发表时间：
1999-01-01
期刊：
影响因子：
--
通讯作者：
Cano, MP
中科院分区：
文献类型：
--
作者：
de Ancos, B;Gonzalez, E;Cano, MP
四种西班牙覆盆子(Rubus idaeus L.)为了定性和定量地测定花色苷和维生素C的组成，对秋之喜、传统、Rubi和Ceva等品种进行了研究，因为它们作为具有抗氧化活性的饲料化合物具有重要意义，而且与色泽品质的关系也是如此。用高效液相色谱和CC-MS法对树莓花色苷组成进行了测定，结果表明树莓花色苷组成具有品种的特征。晚熟品种Rubi花色苷含量较高(96.08 mg/100gF.W.)和Ceva(122.88 mg/100gF.W.)。3个品种表现为花青素-3-苦参皂苷(63.86-21.91 mg/100gF.W.)和氰基-3-葡萄糖苷(25.12-14.00 mg/100gF.W.)作为主要的色素，秋季幸福中的花青素衍生物的相对含量相似，主要含量为花青素-3-芦丁糖苷(10.53 mg/100gF.W.)。用高效液相色谱法测定维生素C的含量。Rubi品种的维生素C含量最高(31.14 mg/100gF.W.)。用高效液相色谱法测定了与果实色泽品质相关的有机酸。所有树莓品种的非挥发性有机酸含量均以柠檬酸为主(90%)，其中Rubi品种的总非挥发性有机酸含量最高(2003 mg/100gF.W.)。测定了红树莓的Hunter颜色CIE值，表明Rubi是最红的树莓品种。
Four Spanish raspberry (Rubus idaeus L.) cultivars, Autumn Bliss, Heritage, Rubi, and Ceva, were studied in order to determine, qualitatively and quantitatively, both anthocyanins and vitamin C composition, owing to their significance as dietary compounds with antioxidant activity and also to the relation with color quality. Raspberry anthocyanin composition, determined by HPLC and CC-MS, was characteristic to each cultivar. The higher anthocyanin content expressed as cyanidin-3-glucoside was found in the late cultivars, Rubi (96.08 mg/100 g f.w.) and Ceva (122.88 mg/100 g f.w.). Three cultivars showed cyanidin-3-sophoroside (63.86-21.91 mg/100 g f.w.) and cyanidin-3-glucoside (25.12-14.00 mg/100 g f.w.) as the major pigments, while Autumn Bliss had a similar relative amount of cyanidin derivatives, cyanidin-3-rutinoside being the pigment in major concentration (10.53 mg/100 g f.w.). The vitamin C contents were determined by HPLC. The Rubi cultivar showed the highest amount of vitamin C (31.14 mg/100 g f.w.). The organic acids were determined by HPLC as fruit constituents related to color quality. Citric acid was the main non-volatile organic acid (90%) in all raspberry cultivars and the Rubi cultivar showed the highest total non-volatile organic acids content (2003 mg/100 g f.w.). Hunter color CIE values were also determined, showing that Rubi was the reddest raspberry cultivar.