Abstract: Taking 4-year-old ‘Northland’ blueberry as material, this paper studied on the changing rule of soluble sugars and flavonoids during leaf color transformation in autumn and the related relationship, especially the compositions and contents of the 3 kinds flavonoid metabolism pathway and products; expounded the characteristics of soluble sugars and flavonoids in different blueberry leaves during color change procedure in autumn, and analyzed these 2 materials and their relation with temperature. The results showed that the content of proanthocyanidins in green leaves was higher, while the content of anthocyanins in red leaves was relatively higher. With the change of leaf color, the total amount of anthocyanins and main anthocyanin contents were increased successively with larger increasing range in the later stage. While, the total amount of proanthocyanidins was decreased with big changing range at the initial stage. The flavonol content increased continuously but with a smaller range. The change rule of soluble proanthocyanidins was different from that of insoluble proanthocyanidins. The soluble procyanidins increased in middle stage, while the insoluble procyanidins always decreased. The soluble sugar content increased with the change of leaf color, in which sucrose took the highest proportion. The changes of fructose and glucose were inconsistent with those of sucrose, but their total contents were all increased. The relationship between total soluble sugar change and temperature was significantly negative, while that between total fructose, flavonoids and anthocyanin were significantly positive, and that between sucrose and procyanidine was significantly negative. Comprehensive analysis showed that there were differences between contents of flavonoids and soluble sugar in blueberry leaves of different states during color change stage. The content of proanthoyanidins in green leaves was higher, while the contents of soluble sugar and anthocyanin were higher in red leaves. Lower temperature was conducive to the accumulation of soluble sucrose synthesis. The accumulation of flavonoids, especially anthocyanin, was accompanied by the decomposition and consumption of soluble sugars. Above results would be helpful to excavate more function of leaf in health care and R&D of products, and provide a theoretical basis for further studies on the relationship between flavonoids and soluble sugar.

Key words: blueberry, temperature, leaf color, flavonoids, soluble sugar

摘要： 以4年生‘北陆’蓝莓(V. corymbosum L. × V. angustifolium Aiton)为试材，对秋季叶色变化期间可溶性糖和类黄酮物质的变化规律及其相关关系，尤其是3种类黄酮代谢途径终产物的组成和含量进行了研究，阐明了秋季蓝莓叶色变化过程中不同状态叶片的可溶性糖和类黄酮物质特性，分析了这两类物质及其与温度之间的关系。结果表明：绿色叶片中原花青素含量较高，红色叶片中花青苷含量相对较高；随着叶色变化，花青苷总量和主要的花青苷组分持续升高，且越到后期增幅越大；原花青素总量总体下降，且初期变化幅度大，黄酮醇持续升高，但增幅较小；可溶性原花青素与不可溶性原花青素变化规律不一致，可溶性原花青素中期有所升高，不可溶性原花青素始终降低；可溶性糖含量随叶色变化总体升高，其中蔗糖所占比例最高，主导糖的变化规律，果糖和葡萄糖与蔗糖变化规律不一致，但均总体升高；温度与可溶性糖总量变化显著负相关；果糖与类黄酮总量和花青苷显著正相关，蔗糖与原花青素显著负相关。综合分析认为，蓝莓叶色变化过程中不同状态叶片中类黄酮和可溶性糖物质有所差异，绿色叶片中原花青素含量较高，红色叶片中可溶性糖和花青苷含量较高；随叶色变化，花青苷和黄酮醇含量升高，而原花青素含量降低；低温有利于可溶性糖的合成积累；类黄酮物质，尤其是花青苷的积累伴随着可溶性糖的分解和消耗。该结果有助于更好地挖掘叶片多功能保健作用和产品研发价值，并为类黄酮物质与可溶性糖之间关系的研究垫定一定的理论基础。

关键词: 蓝莓, 温度, 叶色, 类黄酮, 可溶性糖