Anthocyanin composition in fig (Ficus carica L.)
Anthocyanin composition in fig (Ficus carica L.)
复制标题
DOI：
10.1016/j.jfca.2007.09.002
复制
发表时间：
2008-03-01
影响因子：
4.3
通讯作者：
Escribano-Bailon, Teresa
中科院分区：
文献类型：
--
作者：
Duenas, Montserrat;Perez-Alonso, Jose Joaquin;Escribano-Bailon, Teresa
对五个不同品种（Colar、Cuello de Dama（绿色）、Cuello de Dama（深紫色）、Granilla 和 Bursa Siyahi）的无花果果实（Ficus carica L.）的花青素成分进行了分析。检测到15种花青素色素，其中大部分含有花青素（Cy）作为苷元；还发现了一些天竺葵素（Pg）衍生物。芸香糖和葡萄糖作为替代糖存在，并用丙二酸酰化。纸浆中还检测到少量的芍药苷 3-芸香糖（Pn 3-芸香苷）。无花果色素成分中其他值得注意的方面是检测到花青素衍生色素，即 5-羧基吡喃花青素-3-芸香苷、花青素 3-芸香糖二聚体和含有 C-C 连接花青素（Cy 和 Pg）和黄烷醇（儿茶素和表儿茶素）残留物的五种缩合色素。果皮中总花青素含量为32～97μg·g(-1)，果肉中花青素总含量为1.5～15μg·g(-1)。果实两部分中的主要花青素是Cy 3-芸香苷（果皮中48-81%，果肉中68-79%），通常其次是Cy 3-葡萄糖苷（果皮中5-18%，果肉10-15%）。丙二酰衍生物在皮中（1.2-6.5%）比在果肉中（1.0-2.6%）更丰富。 (C) 2007 Elsevier Inc. 保留所有权利。
The anthocyanin composition was analysed in fig fruit (Ficus carica L.) from five different varieties (Colar, Cuello de Dama (green), Cuello de Dama (dark purple), Granilla and Bursa Siyahi). Fifteen anthocyanin pigments were detected, most of them containing cyanidin (Cy) as aglycone; some pelargonidin (Pg) derivatives were also found. Rutinose and glucose were present as substituting sugars, as well as acylation with malonic acid. Minor levels of peonidin 3-rutinose (Pn 3-rutinoside) in the pulp were also detected. Other noticeable aspects in the pigment composition of the fig were the detection of anthocyanidin-derived pigments, namely 5-carboxypyranocyanidin-3-rutinoside, a cyanidin 3-rutinose dimer and five condensed pigments containing C-C linked anthocyanins (Cy and Pg) and flavanol (catechin and epicatechin) residues. Total anthocyanin content in the skin ranged between 32 and 97 mu g g(-1) and between 1.5 and 15 mu g g(-1) in the pulp. The main anthocyanin in both parts of the fruit was Cy 3-rutinoside (48-81% in skin and 68-79% in pulp) usually followed by Cy 3-glucoside (5-18% in skin and 10-15% in pulp). Malonyl derivatives were more abundant in the skin (1.2-6.5%) than in the pulp (1.0-2.6%). (C) 2007 Elsevier Inc. All rights reserved.