25个大麦地方品种籽粒总黄酮和花色苷的含量差异

The Content Difference of Total Flavonoids and Anthocynin from the Grains of 25 Local Barley Varieties

解析不同地方大麦品种籽粒中总黄酮和花色苷的含量差异,有利于筛选总黄酮和花色苷含量较高的大麦种质。本文采用甲醇溶液浸提法提取25个颜色不同的地方大麦品种籽粒总黄酮和花色苷,并以紫外分光光度法检测其质量分数,利用SPSS 19.0软件分析不同大麦籽粒中总黄酮和花色苷的质量分数差异。结果表明:25种籽粒颜色不同的地方大麦籽粒花色苷和总黄酮的质量分数及其比值均存在明显差异,总黄酮平均质量分数为312.37μg/g,变幅为(151.58±0.69)^(629.57±1.26)μg/g,花色苷的平均质量分数为51.05μg/g,变幅为(0.00±0.00)^(291.16±0.11)μg/g,花色苷与总黄酮的质量分数比平均值为15.32%,变幅为(0.00±0.00)%^(46.25)%。花色苷不是25个大麦品种籽粒的主要总黄酮成分,但其质量分数与大麦籽粒紫色和紫黑存在正向关联,可通过紫色和紫黑色籽粒颜色辅助筛选花色苷质量分数较高的大麦种质。在25个大麦品种中,ZJ174籽粒中花色苷、总黄酮的质量分数、花色苷与总黄酮的质量分数比值均较高,可用于提取2种化合物和保健食品开发。

The analysis result on the content difference of total flavonoids and anthocyanin from the grains of local barley varieties can be useful for selection of the barley varieties with high content of to- tal flavonoids and anthocyanin. In the present study, a methanol solution immersion extraction was employed to extracted total flavonoids and anthocyanins from 25 local barley variety grains with different color, ultraviolet spectrophotometry was used to determinate the content of total flavonoids and anthocy- nin, and then the difference among total flavonoids and anthocyanin content of 25 local barley variety grains was analyzed by SPSS 19.0 software. The result showed that the total flavonoids content, antho- cyanin content and the percentage of anthocyanin content to total flavonoids content of 25 local barley variety grains are different significantly, their mean values were 312. 37 μg/g, 51.05 μg/g, 15.32% respectively, and ranged from （151.58 ±0.69） to （629.57 ± 1.26）μg/g, （0.00 ±0.00） to （291.16±0. 11）μg/g, （0. 00 ± 0. 00）% to 46.25% respectively. Anthocyanin is not the main component of total flavonoids for 25 local barley variety grains, but their content is positively correlated with purple and atropurpureus of barley grain. The barley grain color, purple and atropurpureus can be used as auxiliary selection markers in selection of barley varieties with high content of anthocynin. A- mong 25 local barley varieties, the barley variety, ZJ174, with high content of total flavonoids and an- thocyanin, and high percentage of anthocyanin content to total flavonoids content, can be used in extraction of anthoeyanin and total flavonoids, development of health food.