葡萄果皮色泽从青色到黄色，再到红色、紫色乃至黑色，表现出了丰富的遗传多样性。花色苷的组分和含量是葡萄果皮红色形成的物种基础。采用HPLC和HPLC-MS/MS的方法对188个葡萄品种果皮花色苷进行了定性和定量分析。热图和主成分分析发现不同品种的花色苷组成和含量表现出了丰富的多态性和特异性，花色苷组分含量可以作为葡萄品种鉴定的辅助指标。葡萄品种花色苷总含量与组分个数总体上呈正相关关系，即花色苷的含量越高，组分种类也越多；含量越低，组分种类也越少。芍药素-3-葡萄糖苷、矢车菊素-3-葡萄糖苷、锦葵素-3-葡萄糖苷、飞燕草素-3-葡萄糖苷和矮牵牛素3-葡萄糖苷是葡萄中出现频率和含量较高的几种花色苷组分，非酰基化修饰组分的含量高于酰基化修饰组分的含量，锦葵素的酰基化修饰组分含量要高于其他种类花色素。最高含量花色苷组分共发现7种，其中芍药素-3-葡萄糖苷占比最高，其次是矢车菊素-3-葡萄糖苷和锦葵素-3-葡萄糖苷。花色苷总含量与酰基化组分总含量表现出正相关，但也发现一些不发生酰基化或酰基化程度特别低的品种。本研究提供了188个葡萄品种果皮花色苷组分和含量的翔实数据，为研究葡萄色泽形成机制提供了重要的理论基础和数据支持。

数据摘要：

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.

Data summary: