To provide basic data for the synthesis regulation and study of the formation mechanism of anthocyanin, this paper investigated the changes in the components and relative content of anthocyanin in different growth stages of the wild Lycium ruthenicum Murr. The components and relative content of anthocyanin in stems, leaves, flowers, and fruits of the leaf-spreading stage, flowering stage, and fruiting stage were studied by the ultra-performance liquid chromatography-quadrupole time of flight mass spectrometry and high-resolution mass spectrometry. Results showed that 19 anthocyanin components were found in stems, leaves, flowers, and fruits. The main component of anthocyanin in the stems, leaves, flowers, green fruits, and purple fruits was delphinidin-3-O-(p-coumaroyl)-glucoside, and petunidin-3-O-rutinoside (trans-p-coumaroyl)-5-O-glucoside in the black fruits. The components of anthocyanin in stems and leaves remained unchanged during the 3 growth stages, while the components of anthocyanin in fruits increased from 8 to 13 with the maturity of fruits. The stems, leaves, flowers, and fruits of L. ruthenicum Murr. were rich in anthocyanin. There were mainly 5 anthocyanin components with relatively high content in these tissues and the proportions of these five main components varied among tissues. The total anthocyanin content in the stems remained unchanged at different stages, and it increased at the second stage and then decreased at the last stage in the leaves, while it increased significantly in fruit with the maturity of the fruits. This study showed that there were tissue-specific and temporal differences in the accumulation of anthocyanin components in the L. ruthenicum Murr. at different growth stages. The stems, leaves, and flowers of the L. ruthenicum Murr. are also rich in anthocyanin and have potential application value.
[1] LIU P, LI W R, HU Z Z, et al.Isolation, purification, identification, and stability of anthocyanins from Lycium ruthenicum Murr[J].LWT, 2020, 126:109334.
[2] SHARMA R, RAGHUVANSHI R, KUMAR R, et al.Current findings and future prospective of high-value trans Himalayan medicinal plant Lycium ruthenicum Murr:a systematic review[J].Clinical Phytoscience, 2022, 8(1):3.
[3] CHEN S S, ZENG Z, HU N, et al.Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr.fruit using response surface methodology[J].Food Chemistry, 2018, 242:1-8.
[4] CHAVES-SILVA S, DOS SANTOS A L, CHALFUN-JÚNIOR A, et al.Understanding the genetic regulation of anthocyanin biosynthesis in plants-tools for breeding purple varieties of fruits and vegetables[J].Phytochemistry, 2018, 153:11-27.
[5] JING P, BOMSER J A, SCHWARTZ S J, et al.Structure-function relationships of anthocyanins from various anthocyanin-rich extracts on the inhibition of colon cancer cell growth[J].Journal of Agricultural and Food Chemistry, 2008, 56(20):9391-9398.
[6] WANG C, ZHANG M N, WU L M, et al.Qualitative and quantitative analysis of phenolic compounds in blueberries and protective effects on hydrogen peroxide-induced cell injury[J].Journal of Separation Science, 2021, 44(14):2837-2855.
[7] XIAO X A, REN W, ZHANG N, et al.Comparative study of the chemical constituents and bioactivities of the extracts from fruits, leaves and root barks of Lycium barbarum[J].Molecules, 2019, 24(8):1585.
[8] CAPPELLINI F, MARINELLI A, TOCCACELI M, et al.Anthocyanins:From mechanisms of regulation in plants to health benefits in foods[J].Frontiers in Plant Science, 2021, 12:748049.
[9] JIN H L, LIU Y F, GUO Z M, et al.High-performance liquid chromatography separation of cis-trans anthocyanin isomers from wild Lycium ruthenicum Murr.employing a mixed-mode reversed-phase/strong anion-exchange stationary phase[J].Journal of Agricultural and Food Chemistry, 2015, 63(2):500-508.
[10] WANG Z C, YAN Y Z, NISAR T, et al.Comparison and multivariate statistical analysis of anthocyanin composition in Lycium ruthenicum Murray from different regions to trace geographical origins:The case of China[J].Food Chemistry, 2018, 246:233-241.
[11] ZHANG G, CHEN S S, ZHOU W, et al.Rapid qualitative and quantitative analyses of eighteen phenolic compounds from Lycium ruthenicum Murray by UPLC-Q-Orbitrap MS and their antioxidant activity[J].Food Chemistry, 2018, 269:150-156.
[12] LIU Z G, DONG B, LIU C, et al.Variation of anthocyanin content in fruits of wild and cultivated Lycium ruthenicum[J].Industrial Crops and Products, 2020, 146:112208.
[13] JIN H L, ZHAO J Q, ZHOU W J, et al.Preparative separation of a challenging anthocyanin from Lycium ruthenicum Murr.by two-dimensional reversed-phase liquid chromatography/hydrophilic interaction chromatography[J].RSC Advances, 2015, 5(76):62134-62141.
[14] LI T T, FAN Y F, QIN H, et al.Transcriptome and flavonoids metabolomic analysis identifies regulatory networks and hub genes in black and white fruits of Lycium ruthenicum Murray[J].Frontiers in Plant Science, 2020, 11:1256.
[15] PAAUW M, KOES R, QUATTROCCHIO F M.Alteration of flavonoid pigmentation patterns during domestication of food crops[J].Journal of Experimental Botany, 2019, 70(15):3719-3735.
[16] ZHENG J, DING C X, WANG L S, et al.Anthocyanins composition and antioxidant activity of wild Lycium ruthenicum Murr.from Qinghai-Tibet Plateau[J].Food Chemistry, 2011, 126(3):859-865.
[17] KUMAR R, SHARMA R, THAKUR M S, et al.Comparative study of phytochemicals, antioxidant activities and chromatographic profiling of different parts of Lycium ruthenicum Murr of Trans-Himalayan region[J].Phytomedicine Plus, 2022, 2(4):100339.
[18] SHEN M L, LIU K, LIANG Y F, et al.Extraction optimization and purification of anthocyanins from Lycium ruthenicum Murr.and evaluation of tyrosinase inhibitory activity of the anthocyanins[J].Journal of Food Science, 2020, 85(3):696-706.
[19] WANG H Q, LI J N, TAO W W, et al.Lycium ruthenicum studies:Molecular biology, phytochemistry and pharmacology[J].Food Chemistry, 2018, 240:759-766.
[20] ZONG Y, ZHU X B, LIU Z G, et al.Functional MYB transcription factor encoding gene AN2 is associated with anthocyanin biosynthesis in Lycium ruthenicum Murray[J].BMC Plant Biology, 2019, 19(1):169.
[21] MA Y J, DUAN H R, ZHANG F, et al.Transcriptomic analysis of Lycium ruthenicum Murr.during fruit ripening provides insight into structural and regulatory genes in the anthocyanin biosynthetic pathway[J].PLoS One, 2018, 13(12):e0208627.
[22] 杭园园, 李悦, 束彤, 等.黑果枸杞花青素制备及其抗氧化活性研究[J].食品科技, 2018, 43(5):237-242.
HANG Y Y, LI Y, SHU T, et al.Extraction and antioxidative ability of Lycium ruthenicum Murr anthocyanins[J].Food Science and Technology, 2018, 43(5):237-242.
[23] 杭园园, 李悦, 王朝警, 等.黑果枸杞花青素类型、含量及结构分析研究[J].食品研究与开发, 2018, 39(13):143-148.
HANG Y Y, LI Y, WANG Z J, et al.Analyze of types, contents and structure from Lycium ruthenicum Murr.anthocyanidins[J].Food Research and Development, 2018, 39(13):143-148.
[24] JIN H L, LIU Y F, YANG F, et al.Characterization of anthocyanins in wild Lycium ruthenicum Murray by HPLC-DAD/QTOF-MS/MS[J].Analytical Methods, 2015, 7(12):4947-4956.
[25] ZHAO C L, CHEN Z J, BAI X S, et al.Structure-activity relationships of anthocyanidin glycosylation[J].Molecular Diversity, 2014, 18(3):687-700.
