为了研究不同颜色鲜食玉米花青素合成关键酶动态特征及花青素积累速率,本研究以万糯2000、彩糯1号、黑甜糯188、黄粘玉米这4种不同颜色的鲜食玉米为材料,研究其花青素合成关键酶活性、花青素含量及其相关性。结果显示,花青素合成关键酶活性变化存在差异,PAL、CHS、DFR、ANS活性大多呈“单峰”曲线变化,UFGT活性呈“V”型变化,且不同颜色玉米在各关键酶活性上差异显著；鲜食玉米花青素含量与CHS、DFR、ANS、UFGT活性呈极显著正相关,各关键酶之间也存在显著相关性。4种玉米花青素含量及组分不同,共检测出矢车菊素、芍药色素及锦葵色素三种组分,白色和黄色玉米仅含矢车菊素,彩色和黑色玉米含三种组分,黑色玉米花青素总含量最高,灌浆过程中4种玉米花青素含量均逐渐增加,黑色玉米增长幅度最大。该结果有助于进一步研究花青素的合成机制。

In order to investigate the effects of different colors on the key enzymes involved in anthocyanin synthesis and the accumulation rate of anthocyanins in fresh corn, this study used four different colors of fresh corn, namely Wannuo 2000, Cainuo 1, Heitiannuo 188, and Huangsticky corn, to study their activities of key enzymes involved in anthocyanin synthesis, anthocyanin content, and their correlation. The results showed that there were differences in the activity changes of key enzymes involved in anthocyanin synthesis. PAL, CHS, DFR, and ANS activities mostly showed a "unimodal" curve, while UFGT activity showed a "V" - shaped change. Different colored corn varieties showed significant differences in the activity of each key enzyme; The anthocyanin content in fresh corn is significantly positively correlated with the activities of CHS, DFR, ANS, and UFGT, and there is also a significant correlation between key enzymes. Four types of corn anthocyanins with different contents and components were detected, including cyanidin, peony pigment, and mallow pigment. White and yellow corn only contained cyanidin, while colored and black corn contained the three components. Black corn had the highest total anthocyanin content, and the content of all four types of corn anthocyanins gradually increased during the filling process, with black corn showing the largest growth rate. This result contributes to further research on the synthesis mechanism of anthocyanins.

河北省现代农业产业技术体系:寒旱区春玉米抗逆高产栽培岗位专家(HBCT2023020202)；河北省创新能力提升计划项目:甜糯玉米生产技术集成与示范(20526401D)；张家口市科技局项目(2311025C)