| Tomato(Solanum lycopersicum L.)belongs to the Solanaceae crops,is one of the most extensive area grown vegetable crops in the world.Purple cherry tomato is a tomato in a fresh type,with its special appearance,unique flavor and nutritional and medicinal value in the market accounted for a place,along with the improvement of people’s living standard and has attracted more and more attention.This study to purple cherry tomato as experimental material,of fruit anthocyanin extraction and anthocyanin synthesis related enzyme activity conditions and stability factors are studied.Main research results are as follows:1.Through single factor and orthogonal design test,on the impact of purple tomato anthocyanin extraction effect of methanol concentration,extraction time and extraction temperature were analyzed,get the optimum extracting conditions of fruit anthocyanin of purple tomato is methanol concentration was 80%(v/v),extraction temperature is 40 ℃,extraction time was 2 hours.The test results for the fast and efficient determination of content of anthocyanins in purple tomato fruit to provide technical support.2.The use of anthocyanin of purple tomato fruit extract,to influence the stability of anthocyanins from the external conditions(light,temperature,pH and metal ions)are analyzed.Results show that,in the absence of light,the relative content of anthocyanin is more stable;the fruit anthocyanin relative content and temperature showed negative correlation,namely with the increase of temperature,the anthocyanin content was decreased;interval appears in the pH and anthocyanin content,the peak appeared in pH=3.Mg2+,Ca2+,Al3+,Na+ and Mn2+ on anthocyanin extraction to promote,and Zn2+ and Cu2+reduced anthocyanin extraction amount,the results of the study to lay the foundation for enhancing the extraction efficiency of tomato fruit anthocyanin.3.In each of six varieties of Cherry Tomato in purple(ZY)and red cherry tomato(PY)as the test materials,comparison of different varieties of tomato fruit soluble solids,titratable acid,soluble sugar,Vc and lycopene pigment content and other quality indicators differences.The results show that,in ZY fruit soluble solids,titratable acid,soluble sugar,sugar acid ratio and tomato red element content was lower than that of PY,and Vc content is slightly higher than that of PY,that purple cherry tomato in taste than ordinary cherry tomato.4.Pur:ple cherry tomato(ZY)and red cherry tomato(PY)as materials,comparative study of two species of fruit anthocyanin synthesis key enzyme activity changes.The results show that in fruit of phenylalanine ammonia lyase(PAL),chalcone synthase(CHS),chalcone isomerase(CHI),flavonoid 3-hydroxylase(F3H)and anthocyanidin synthase(ANS),the activity of ZY were higher than those of PY,respectively higher than the 43.10%、88.97%,89.42%,203.38%,235.71%.The results laid a theoretical foundation for revealing the mechanism of anthocyanin synthesis in purple cherry tomato fruit. |
