花椰菜白色花球变紫代谢物的测定及主成分分析

Determination of metabolites and principal component analysis ofpurplish curd in white cauliflower

花椰菜生产中低温、高温、水分或盐分胁迫等常常导致白色花球变紫,严重时甚至完全失去商品价值,给生产造成巨大损失,迄今为止花椰菜白色花球变紫的代谢产物尚不清楚。为了深入解析花椰菜白色花球变紫机制,利用液相色谱串联质谱(LC-MS/MS)方法测定了花椰菜花球变紫前后代谢物。共检测出10种花青素成分,白色花球样本间花青素含量差异不显著,但不同程度变紫花球中花青素含量差异显著,白色与紫色样本之间花青素含量也存在显著差异。主成分分析和因子分析表明,芍药素O-己糖苷、矢车菊素半乳糖苷和芍药素-3-O-葡萄糖甙氯化物与花球变紫的相关性较强。由此推测花椰菜白色花球变紫很可能与矢车菊合成途径密切相关。

The white cauliflower curds often become purple due to low temperature,high temperature,water or salt stress,which decrease their commercial value seriously and cause huge losses for the field production.The metabolites of purplish curds in white cauliflower are not clear yet.Therefore,LC-MS/MS method was used to determine the metabolites of the purplish curds in white cauliflower.Ten anthocyanins were detected in the experiment,there was no significant difference in anthocyanin content among different white curds,but significant difference among different purplish curds,and there was also significant difference in anthocyanin content between white sample and purplish curds.Principal component analysis and factor analysis showed that paeoniflorin o-hexoside,cyanidin galactoside and paeoniflorin-3-O-glucoside chloride had a great correlation with the purplish curds in white cauliflower.The result indicated that the purplish curds in white cauliflower was closely related to the synthetic pathway of cyanidin.This study provided a reference for further research on the mechanism of purplish cauliflower.