Anthocyanin Accumulation, Antioxidant Ability and Stability, and a Transcriptional Analysis of Anthocyanin Biosynthesis in Purple Heading Chinese Cabbage (Brassica rapa L. ssp. pekinensis).
作者： Qiong He , Zhanfeng Zhang , Lugang Zhang
关键词: Biology 、 Antioxidant 、 Transcriptional analysis 、 Anthocyanin biosynthesis 、 Anthocyanin 、 Food science 、 Botany 、 Brassica rapa 、 Silique 、 Epidermis (botany) 、 Gene expression
摘要: Heading Chinese cabbage (Brassica rapa L. ssp. pekinensis) is a significant dietary vegetable for its edible heading leaves in Asia countries. The new purple anthocyanin-rich pure line (11S91) was successfully bred, and the anthocyanins were mainly distributed 2–3 cell layers beneath leaf epidermis, whereas siliques stems accumulated only layer of anthocyanins. 11S91 more stable at pHs below 3.0 temperatures 45 °C. total antioxidant ability highly positive correlated with anthocyanin content 11S91. Thirty-two separated identified, 70% them glycosylated acylated cyanidins. four major present cyanidin-3-sophoroside(p-coumaroyl)-5-glucoside(malonyl), cyanidin-3-sophoroside(ferulyl)-5-glucoside(malonyl), cyanidin-3-sophoroside(sinapyl-p-coumaroyl)-5-glucoside(malonyl), cyanidin-3-sophoroside-(sinapyl-ferulyl)-5-glucoside(malonyl). According to expression biosynthetic genes...
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