菠萝蜜不同颜色果肉中类黄酮物质分析

Comparative Analysis of Flavonoids in Different Flesh Color Jackfruit

为分析不同色泽菠萝蜜果肉中类黄酮物质的差异,以红色和黄色菠萝蜜果肉为材料,基于超高效液相色谱串联三重四级杆质谱平台,定性和定量分析类黄酮物质。结果表明:菠萝蜜果肉中共鉴定出82种类黄酮物质,包括27种黄酮、24种黄酮醇、12种黄烷酮、11种黄酮碳糖苷以及8种其他类型类黄酮物质;定性定量分析的整体结果表明,红色果肉中类黄酮物质的种类和总含量要明显优于黄色果肉;红色果肉和黄色果肉之间差异组分的统计结果表明,在红色果肉中优势积累的类黄酮物质有19个,仅3个黄酮碳糖苷在黄色果肉中优势积累。研究结果揭示了红色果肉中类黄酮总含量和种类的优势,为菠萝蜜品种选育提供了数据和材料参考。

Flavonoids are important pigments and active substances in plants. Here, the composition and content of flavonoids in jackfruit were investigated based on the ultra performance liquid chromatography-electrospray ionization–tandem mass spectrometry system. 82 flavonoids with differential accumulation were identified, including 27 flavones, 24 flavonol, 12 flavanone, 11 flavone C-glycosides and eight others. The overall quantitative and qualitative analysis showed that the composition and content of flavonoids in red fruit were significantly super to that of yellow fruit. The comparative analysis between red and yellow fruit showed that there were 19 flavonoids predominantly accumulated in the red fruit, and only 3 flavanones accumulated in yellow fruit, the differential accumulated flavonoids in red flesh was also super to that of yellow flesh.