Identification and analysis of anthocyanin components in fruit color variation in Schisandra chinensis

BACKGROUND Fruit color is an important index and parameter for measuring fruit quality. As an important pigment, anthocyanin is a determinant which appears in all sorts of colors of fruits in nature. RESULTS Color parameters were measured using a spectrometer and used as a basis to divide the materi...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2016-07, Vol.96 (9), p.3213-3219
Main Authors: Liao, Jingjing, Zang, Jian, Yuan, Fei, Liu, Shuang, Zhang, Yibo, Li, Haiyan, Piao, Zhongyun, Li, Hongbo
Format: Article
Language:English
Subjects:
anthocyanin
Anthocyanins
Anthocyanins - analysis
Anthocyanins - chemistry
Anthocyanins - isolation & purification
Chromatography, High Pressure Liquid - methods
Color
color parameters
Flavonoids
Food quality
Food science
Foods
Foundations
Fruit - chemistry
Fruits
Glucosides - analysis
HPLC-ESI-MS
Impact analysis
Liquids
multiple regression
Multiple regression analysis
Phytochemicals
Pigments
Plant Extracts - analysis
Plant Extracts - chemistry
Plant Extracts - isolation & purification
Schisandra
Schisandra - chemistry
Schisandra chinensis
Spectrometry, Mass, Electrospray Ionization - methods
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Summary:BACKGROUND Fruit color is an important index and parameter for measuring fruit quality. As an important pigment, anthocyanin is a determinant which appears in all sorts of colors of fruits in nature. RESULTS Color parameters were measured using a spectrometer and used as a basis to divide the materials into three groups: reddish‐orange, orange and yellow. A validated high‐performance liquid chromatographic–electrospray ionization–mass spectrometric method was used for the analysis of anthocyanin in Schisandra chinensis and for determining major anthocyanin components in S. chinensis fruits, i.e. cyanidin xylosyl‐glucoside (CyXylGlu), cyanidin glucosyl‐rutinoside (CyGluRutin), cyanidin rutinoside (CyRutin) and cyanidin xylosyl‐rutinoside (CyXylRutin). The anthocyanin contents vary obviously in different colored fruits in S. chinensis. The impact of anthocyanin on coloration of fruits was investigated by multiple regression analysis between color parameters and anthocyanin components, which indicated that CyRutin is the primary cause of fruit color variation in S. chinensis. CONCLUSION The content and type of anthocyanin determine fruit coloration in S. chinensis, laying the early foundations for systematically interpreting the mechanism of fruit coloration in S. chinensis. © 2015 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.7503