Abstract:In order to identify differences in anthocyanin composition and content in new varieties Mincaishu 1, Mincaishu 2, Mincaishu 3 and Mincaishu 4, and to establish a foundation for the cultivation of novel cultivars and the advancement and implementation of anthocyanins. The qualitative analysis of tuber anthocyanin components was conducted utilizing the advanced technique of high performance liquid chromatography coupled with mass spectrometry technology. The results showed that the four color variations comprised a total of fourteen distinct anthocyanin constituents, Among them, Mincaishu No. 1 contains six these components, Mincaishu No. 2 contains nine of them, and Mincaishu No. 3 contains ten of them, The three main components of purple-fleshed potatoes' anthocyanins are delphinidin 3-p-coumaroylrutionoside-5-glucoside and peonidin 3-p-feruloylrutinoside-5-glucoside. Mincaishu No. 4 contains five of anthocyanin components，which anthocyanin were Cyanidin 3-rutinoside and Pelargonidin 3-p-coumaroylrutinoside-5-glucoside, There are significant differences between the anthocyanin components of purple-fleshed potato and the chlorophyll components of red-fleshed potato. The anthocyanin content in four varieties of colored potatoes is measured at 139.77 mg/100g FW、95.48 mg/100g FW、78.08 mg/100g FW and 67.25 mg/100g FW respectively, and the varieties exhibit notable distinctions. The four colored potato components simultaneously encompass all six fundamental anthocyanin glycosides and exhibit relatively stable anthocyanin structures, which serves as a valuable source material for essential natural pigments and as the foundational element for hybrid breeding.
