农业大数据学报2025，Vol.7Issue(2)：238-245,8.DOI:10.19788/j.issn.2096-6369.100020
188个鲜食葡萄品种果皮中花色苷组分数据集
Dataset of Anthocyanin Component Contents in the Skins of 188 Grape Varieties
摘要
Abstract
The color of grape skins shows a rich genetic diversity,ranging from green to yellow,then to red,purple,and even black.The components and content of anthocyanins are the species basis for the formation of red color in grape skins.Qualitative and quantitative analyses of anthocyanins in the skins of 188 grape varieties were carried out using HPLC and HPLC-MS/MS methods.Heatmap and principal component analysis revealed a rich polymorphism and specificity in the composition and content of anthocyanins among different varieties,suggesting that the content of anthocyanin components could serve as an auxiliary indicator for grape variety identification.There is generally a positive correlation between the total content of anthocyanins and the number of components in grape varieties,i.e.,the higher the anthocyanin content,the more component types,and vice versa.Peonidin-3-glucoside,cyanidin-3-glucoside,malvidin-3-glucoside,pelargonidin-3-glucoside,and petunidin-3-glucoside are among the anthocyanin components that appear with higher frequency and content in grapes,with the content of non-acylated modification components being higher than that of acylated ones,and the acylated modification components of malvidin having a higher content than other types of anthocyanins.Seven anthocyanin components with the highest content were discovered,among which peonidin-3-glucoside had the highest proportion,followed by cyanidin-3-glucoside and malvidin-3-glucoside.There is a positive correlation between the total anthocyanin content and the total content of acylated components,although some varieties were found to have no acylation or a particularly low degree of acylation.This study provides detailed data on the anthocyanin components and content in the skins of 188 grape varieties,offering an important theoretical foundation and data support for the study of the mechanisms behind grape color formation.关键词
葡萄/花色苷/高效液相/遗传多样性Key words
grape/anthocyanin/high performance liquid chromatography/genetic diversity引用本文复制引用
武亚敬,刘俊,王海波,冀晓昊,于祎飞,时梦,王宝亮,王孝娣,刘凤之,李明亮,王贺..188个鲜食葡萄品种果皮中花色苷组分数据集[J].农业大数据学报,2025,7(2):238-245,8.基金项目
国家重点研发计划(2023YFD1200100) （2023YFD1200100）
国家农业科技园区专项(2021C-01) （2021C-01）
山东省重点研发计划(2022TZXD0010) （2022TZXD0010）
中国农业科学院创新工程项目(CAAS-ASTIP-2021-RIP-02) （CAAS-ASTIP-2021-RIP-02）
怀来葡萄与葡萄酒产业科技特派团. （）
