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运用比色法(UV)和高效液相色谱法(HPLC)测定68份桃品种果肉花色苷含量,比较2种测定结果的一致性,分析桃果肉花色苷的遗传多样性,初步提出红肉桃的判定标准。结果表明,2种方法测定白肉品种花色苷含量接近,可根据实际情况进行选择分析方法,而黄肉品种应尽可能选用高效液相色谱法(HPLC)。HPLC定性定量检测结果表明,48份材料检测出矢车菊-3-葡萄糖苷,是桃果肉中主要的花色苷种类,乌黑鸡肉桃,大果黑桃果肉中同时检测到矢车菊-3-芸香糖苷。根据高效液相色谱法测得花色苷含量将桃划分为5个等级,含量20 mg/100 g定为红肉桃的划分临界点。本研究中共鉴定出5份红肉桃品种,感官判定且风味为甜的红肉桃不符合上述判定标准,需要进一步研究完善。
The anthocyanin contents in 68 peach cultivars were determined by colorimetry (UV) and high performance liquid chromatography (HPLC), and the consistency of the results was compared. The genetic diversity of peach anthocyanins was analyzed. The red peach Judgment criteria. The results showed that anthocyanin content of white meat was close to that of the two methods, and the method of selection and analysis could be selected according to the actual situation. However, high performance liquid chromatography (HPLC) should be used when possible. HPLC qualitative and quantitative detection results showed that 48 materials detected cornflower -3-glucoside, peach pulp is the main anthocyanin species, black peach peach, large fruit peach fruit simultaneously detected cyanidin -3-- Rutin glycosides. Anthocyanin content determined by HPLC The peach was divided into five grades, with a content of 20 mg / 100 g as the dividing point of the red peach. In this study, a total of 5 red peach varieties were identified. The red peach judged sensoryly and sweet in flavor did not meet the above criteria and needed to be further studied.