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Studies on Pigment Components of Grape Skin

By 李慧津, 楊耀祥, Hui-Chin Lee and Yau-Shiang Yang

Abstract

本研究利用色層分析與光譜分析法對'蜜紅'與'巨峰'葡萄果皮色素組成進行調查 ,以瞭解成熟著色過程中花青素積蓄的情形及組成成份的變化 ,藉此探討兩者的花青素生合成之途徑差異。結果得知 ,紅色種'蜜紅葡萄其花青素組成比例為矢車菊色素(cyaniding, Cy):芍藥色素(Peonidin, Pn)(9:1),主要色素為 Cy 3,5-diglucoside 、Cy 3-glucoside以及Cy p-coumaroylglucoside。而Cy 3-glucoside的出現為著色開始的重要關鍵成分。黑色種'巨峰'的花青素配醣基之種類則以錦葵色素(malvidin,Mv)為主要色素 ,Pn 為次要色素 ,其比例為6:3,另含有微量的Cy。'巨峰葡萄主要色素組成為Cy 3,5-diglucoside、Mv 3-glucoside、Pn 3-glucoside、Pn 3,5-diglucoside、Mv 3,5-diglucoside 、Mv p-coumaroylglucoside。'蜜紅'與'巨峰'兩品種的主要類黃素組成據HPLC分析滯留時間之判讀推定為相同 ,分別為quercetin 3-glucuronide ,quercetin 3-glucoside ,quercetin 3-rutinoside,isorhamnetin 3-glucoside ,kaempferol 3-galactoside ,與kaempferol 3-glucoside 。In order to understand the scheme and composition in the accumulation of anthocyanin for mature coloration process as well as to explore the different biosynthetic pathway of composition of anthocyanin between the grape skin of 'Honey Red ' and 'Kyoho', this study investigated the composition of pigment of 'Honey Red ' and 'Kyoho' by using the analysis of chromatography and spectrography. The results showed the proportion of cyaniding(Cy), to peonidin(Pn), is 9 to 1 in 'Honey Red '. The major pigments were Cy 3,5-diglucoside, Cy 3-glucoside, and Cy ρ-coumaroylglucoside. The appearance of Cy 3-glucoside is the key component for starting coloration. The major pigment of anthocyanidin in 'Kyoho' is malvidin, (Mv) following by Pn and Cy, and the proportion of Mv to Pn is 6 to 3. The major pigment in 'Kyoho' were Cy 3,5-diglucoside, Mv 3-glucoside, Pn 3-glucoside, Pn 3,5- diglucoside, Mv 3,5- diglucoside, Mv ρ-coumaroylglucoside. The major components of flavonoid between 'Honey Red ' and 'Kyoho' were the same based on the retention time in HPLC analysis. They were quercetin 3-glucuronide, quercetin 3-glucoside, quercetin 3-rutinoside, isorhamnetin 3-glucoside, kaempferol 3-galactoside, and kaempferol 3-glucoside

Topics: Grape berry, Anthocyanin, Flavonoid, HPLC, 葡萄果實, 花青素, 類黃素, 高效能液相層析
Year: 2014
OAI identifier: oai:ir.lib.nchu.edu.tw:11455/81744
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