Method for rapidly carrying out variety analysis and content determination on anthocyanin in tomato fruits

An anthocyanin and tomato technology, which can be used in measurement devices, analytical materials, instruments, etc., can solve problems such as sample degradation, and achieve the effects of small sample volume, simple pretreatment process, and high extraction rate.

Active Publication Date: 2020-08-21
INST OF VEGETABLE & FLOWERS CHINESE ACAD OF AGRI SCI
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  • Abstract
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  • Application Information

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Problems solved by technology

In addition, adding acid to the extraction solvent will increase the stability of anthocyanins, but inorga

Method used

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  • Method for rapidly carrying out variety analysis and content determination on anthocyanin in tomato fruits
  • Method for rapidly carrying out variety analysis and content determination on anthocyanin in tomato fruits
  • Method for rapidly carrying out variety analysis and content determination on anthocyanin in tomato fruits

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Experimental program
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Embodiment 1

[0077] Embodiment 1, adopt liquid-liquid extraction-ultra high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (LLE-UPLC-QTOF) to analyze the type and content of anthocyanins in tomato fruit

[0078] 1) Wash the indigo tomato fruit, and separate the peel and pulp. The photo of the red ripe indigo tomato fruit is as follows: figure 2 As shown, it shows the fruit on the plant (a), the top view of the fruit (b), the bottom view of the fruit (c), the peel off (d) and the cross-section (e).

[0079] After the peel and pulp are frozen in liquid nitrogen, they are ground.

[0080] Weigh 0.4g each of the peel and pulp in a 15ml brown glass centrifuge tube.

[0081] Add 4ml of methanol / formic acid (9:1, v / v) solution containing 15 μg of paeoniflorin 3-glucoside (that is, peonidin-3-glucoside chloride or paeonidin-3-O-glucoside chloride), formic acid can increase The stability of anthocyanins, while not making it hydrolyzed. The equivalent of the intern...

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Abstract

The invention discloses a method for rapidly carrying out variety analysis and content determination on anthocyanin in tomato fruits. Methanol/formic acid (9: 1, v/v) is used as a solvent; after an internal standard is added, anthocyanin in tomato fruits is subjected to liquid-liquid extraction, extraction is conducted for 12 h at a temperature of 4 DEG C, and supernate is taken through centrifugation; after membrane passing is conducted, mass spectrum information and spectral information of anthocyanin are collected at the same time, the anthocyanin in the tomato fruits is quantified, and structural analysis is conducted. According to the detection method, the pretreatment process is simple, the detection result is accurate, and tedious pretreatment purification steps are not needed. Themethod can be used for qualitatively and quantitatively analyzing anthocyanin in tomato fruits.

Description

technical field [0001] The invention relates to a method for quickly performing type analysis and content determination of anthocyanins in tomato fruits. Background technique [0002] Due to the ability to absorb oxygen free radicals, anthocyanins are a class of substances that are beneficial to human health and also have medicinal value. In plants, anthocyanins can improve the ability of plants to resist adversity. Therefore, the identification, purification and structural analysis of anthocyanins have become a research hotspot. The structural nucleus of anthocyanins is 2-phenylbenzopyran cation, mainly including cyanindin, pelargonidin, delphinidin, peonidin, dwarf There are several categories of petunidin and malvidin. The structural analysis of anthocyanins is very important, but it is difficult to analyze because of its high structural similarity. [0003] Anthocyanins are synthesized through flavonoid metabolic pathways, such as figure 1 shown. Phenylalanine synt...

Claims

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Application Information

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IPC IPC(8): G01N30/88
CPCG01N30/88G01N2030/8809G01N2030/884
Inventor 王海敬崔霞邱正坤周震
Owner INST OF VEGETABLE & FLOWERS CHINESE ACAD OF AGRI SCI
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