期刊
FOOD CHEMISTRY
卷 333, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127439
关键词
Anthocyanin; Structure; Modification; Liquid chromatography; Mass
资金
- National Key Research and Development Program of China [2016YFD0100506]
- Central Publicinterest Scientific Institution Basal Research Fund [Y2020PT29]
- Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences
Anthocyanin is derived from a flavylium cation structure, and it promotes health in humans and functions in plants as protection against environmental stress. The rapid analysis of anthocyanin structure and content is a critical challenge for improving fruit quality. In this study, the tomato cultivar Indigo Rose, which is a popular purple cultivated tomato used for breeding, was taken as an example for anthocyanin analysis. A rapid analysis method was developed to minimize anthocyanin loss from the fresh fruit. Four new anthocyanins were discovered in the tomato, and the structures of a total of 12 anthocyanins were determined. Among these, petunidin-3-(trans-p-coumaroyl)-rutinoside-5-glucoside and malvidin-3-(trans-p-coumaroyl)-rutinoside-5-glucoside were the main anthocyanins in Indigo Rose. The structural modifications of these anthocyanins were mainly glycosylation and acylation, and there were also hydroxylation and methylation. Our findings provide new insight into the biosynthesis pathway in tomato fruit.
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