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葡萄果皮颜色的变化取决于花色苷组成和含量的不同。利用高效液相色谱-质谱联用(HPLC-MS)检测不同发育期‘桂葡6号’葡萄(Vitis sp.)果皮中花色苷的组成及含量,实时荧光定量PCR检测花色苷合成相关结构基因和转录因子表达水平,并与欧亚种‘赤霞珠’做对比。结果表明,‘桂葡6号’葡萄果皮中检测到27种不同种类的花色苷,且不同种类的花色苷含量随发育期的变化规律存在差异;‘桂葡6号’果皮中花色苷总量/浓度随果实成熟逐渐升高,采收期‘桂葡6号’葡萄果皮中花色苷总量/浓度显著高于‘赤霞珠’,这与Vv DFR和Vv LDOX的表达水平较高有关;‘桂葡6号’花色苷组成与欧亚种‘赤霞珠’差异明显,其果皮中的花色苷多以花色素双糖苷为主,其中含量最高的是甲基花青素-3,5-O-双葡萄糖苷;不同修饰方式的花色苷比例随发育期变化且受品种影响;‘桂葡6号’果皮中花青素类(3′-羟基取代)花色苷比例高于‘赤霞珠’,这与其较高的Vv F3′H表达量有关;‘桂葡6号’甲基化花色苷比例高于‘赤霞珠’,而酰基化花色苷比例比‘赤霞珠’低。
The color of grape peel changes depending on the composition and content of anthocyanins. The composition and content of anthocyanins in the peel of ’Vitis sp.’ Grape at different developmental stages were detected by HPLC-MS. The related structural genes of anthocyanin synthesis were detected by real-time fluorescence quantitative PCR And transcription factor expression levels, and compared with the Eurasian species ’Cabernet Sauvignon’. The results showed that 27 different kinds of anthocyanins were detected in the grape skin of ’Guigui 6’, and the variation of anthocyanin content of different species with developmental stages was different. The total anthocyanin content in ’Guigui 6’ / Concentration increased gradually with the ripening of fruit. The total anthocyanin concentration in the grape peel of ’Guigui 6’ during harvest was significantly higher than that of ’Cabernet Sauvignon’, which was related to the higher expression levels of Vv DFR and Vv LDOX. The composition of anthocyanins of ’Guigui No.6’ was significantly different from that of the Eurasian species ’Cabernet Sauvignon’. The anthocyanins in the pericarp were mostly anthocyanidin, the highest contents were methyl anthocyanin-3,5 -O-bis-glucoside; the proportion of anthocyanins with different modification ways changed with the developmental stages and the varieties affected; the proportion of anthocyanins in ’Guigui 6’ peel was higher than that of ’ Which was related to the higher expression of Vv F3’H. The proportion of methylated anthocyanin in Guigui 6 was higher than that in Cabernet Sauvignon, but the proportion of acylated anthocyanins was lower than that in Cabernet Sauvignon.