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以‘赛娃’草莓为试材,研究了果实中花色苷和类黄酮类物质的形成机制。在‘赛娃’果实中共检测到12种花色苷和7种黄酮醇类物质。幼果期(盛花后15～25d)果实内没有花色苷的积累,但黄酮醇类物质大量积累;随着果实成熟,花色苷含量逐渐增加,黄酮醇类物质含量降低;遮光导致花色苷和黄酮醇类物质的积累降低了70%～90%,尤其是花青素糖苷和槲皮素糖苷的含量降低了90%以上,表明遮光抑制草莓花色苷和黄酮醇类物质的积累,且对花青素、槲皮素合成的抑制明显高于对花葵素和山奈酚合成的抑制。草莓果实类黄酮类物质代谢在发育前期主要为双氢槲皮素方向合成,果实成熟期主要为花葵素方向合成。
Using ’Sai Wa’ strawberry as test material, the formation mechanism of anthocyanins and flavonoids in fruits was studied. A total of 12 anthocyanins and 7 flavonols were detected in the ’Sawa’ fruit. There was no accumulation of anthocyanins in fruits during the young fruit stage (15 ~ 25 days after flowering), but a great deal of flavonols were accumulated. With the ripening of fruits, the contents of anthocyanins increased and the contents of flavonols decreased. Alcohol accumulation decreased by 70% ~ 90%, especially the content of anthocyanin glycosides and quercetin glycosides decreased by more than 90%, indicating that shading inhibited the accumulation of strawberry anthocyanins and flavonols, Inhibition of quercetin synthesis was significantly higher than that of pelargonidin and kaempferol. Strawberry fruit flavonoids metabolism mainly in the early development of dihydro-quercetin direction of synthesis, fruit maturity is mainly the direction of the synthesis of guaiacol.