Jingjing Liao1, Jian Zang2, Fei Yuan1, Shuang Liu1, Yibo Zhang1, Haiyan Li1, Zhongyun Piao1, Hongbo Li1. 1. College of Horticulture, Shenyang Agricultural University, Shenyang, Liaoning, People's Republic of China. 2. Analytical Instrumentation Center, Shenyang Agricultural University, Shenyang, Liaoning, People's Republic of China.
Abstract
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.
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.