1 Shaoguan University，Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region，Shaoguan Mustard Engineering Technology Research and Development Center，Shaoguan 512005，Guangdong，China；2 Renhua Danxia Modern Seed Industry Research Institute，Shaoguan 512023，Guangdong，China
Abstract：In this study，8 green leaf mustard varieties and 11 purple leaf mustard varieties as test materials to measure and analyze the color difference values，pigments，total phenols，flavonoids，soluble sugars，and VC content between purple leaf mustard and green leaf mustard germplasm，and correlation analysis was also conducted to explore the correlation between the pigment content and qualities of different leaf-colored mustard germplasm．The results showed that the a-value of purple leaf mustard varieties was significantly higher than that of green leaf mustard varieties，while the L-value，b-value and chlorophyll a/b were significantly lower than those of green leaf mustard varieties．The content of anthocyanin was significantly higher than that of green leaf mustard，being 17.09 times of that of green leaf mustard．The content of total phenols，flavonoids and VC in purple leaf mustard varieties were generally higher than those of green leaf mustard varieties．While，there were no significant differences in the contents of chlorophyll a，chlorophyll b，total chlorophyll，carotenoids，and soluble sugars．To sum up，the content of anthocyanin，total phenols，flavonoids and VC are higher in purple leaf mustard，indicating the better comprehensive quality．It can be
promoted as a high anthocyanin functional vegetable with health benefits．
冯慧敏，朱云娜，谢景，周润嫦，李海渤. 紫色与绿色芥菜种质间色素差异及其相关品质评价[J]. 中国蔬菜, 2023, 1(9): 86-97.
FENG Huimin，ZHU Yunna，XIE Jing，ZHOU Runchang,LI Haibo. Evaluation of Pigments and Related Qualities between Purple and Green Mustard Germplasm . China Vegetables, 2023, 1(9): 86-97.
