柑橘类果实汁胞的红色现象及其呈色色素

柑橘类果实中不乏汁胞为红色类型者,如红肉葡萄柚(Citrus paradisii Macf.)的粉红色是番茄红素所致,血橙(C.sinensis L.)的血红色来源于花青素,此外,还有红色的红江橙(C.sinensis L.)、橙红色的元红(C.reticulata Blan-co)和紫红色的五布红心柚(C.grandis L.)等,它们因色泽鲜艳而具备特殊的市场潜力,但呈色色素尚未见报道。在符合审美观的同时,红色汁胞品种还具有特殊的营养价值,如类黄酮、类胡萝卜素等色素富集可软化血管、抗癌、抗氧化及消除体内自由基等。综合有关文献,首次将国内外主要红色汁胞柑橘品种依宽皮柑橘、甜橙、柚、葡萄柚及杂柑等分类进行综述,分析可能的呈色色素,阐明导致红色性状产生的两类色素—花青素。

观赏羽衣甘蓝叶片的主要呈色色素成分

【目的】探明羽衣甘蓝品种间主要花青苷色素含量的差异,以期为其新品种的选育及其在花坛和花境上应用提供科学依据。【方法】以白名古屋、泷井白名古屋、红名古屋、羽衣甘蓝、粉羽一号、白珊瑚和红鸥7个观赏羽衣甘蓝品种为试材,采用高效液相色谱法测定其飞燕草色素、矢车菊色素、矮牵牛色素、天竺葵色素、芍药色素和锦葵色素6种主要花青苷色素的含量。【结果】羽衣甘蓝、白珊瑚和白名古屋等7个羽衣甘蓝品种观赏期叶片的飞燕草色素、矢车菊色素、矮牵牛色素、天竺葵色素、芍药色素和锦葵色素分别为0.189-0.639 mg/g FW、0.127-0.183 mg/g FW、0.147-2.302 mg/g FW、0.123-0.269 mg/g FW、0.151-0.326 mg/g FW和0.116-0.249 mg/g FW,分别以红鸥、白珊瑚、红鸥、白名古屋、红名古屋和红鸥的含量最高,羽衣甘蓝、红名古屋、羽衣甘蓝、红名古屋、粉羽一号和白名古屋的含量最低。【结论】羽衣甘蓝观赏期叶片的飞燕草色素、矢车菊色素、矮牵牛色素、天竺葵色素、芍药色素和锦葵色素分别以红鸥、白珊瑚、红鸥、白名古屋、红名古屋和红鸥最高,羽衣甘蓝、红名古屋、羽衣甘蓝、红名古屋、粉羽一号和白名古屋最低。

Structure-activity Relationships of the Coloration and Stability of Anthocyanidins

Taking the six common anthocyanidins in nature, i.e. cyanidin, delphinidin, malvidin, pelargonidin, peonidin and petunidin, as examples, this paper summarized the main achievements about the structure-activity relationships of the coloration and stability of anthocyanidins. The coloration and stability of anthocyanidins are funda- mentally determined by the chemical and spatial structures of the anthocyanidins. The electron-deficient state, hydroxylation and methylation patterns, especially the ones on the B-ring, and coplanarity of the three rings of anthocyanidins are inde- pendently or synergetically, positively and/or negatively, influence the coloration and stability of the anthocyanidins. Thereinto, the in vivo colorations of anthocyanins are also related to the organ-selective and crystal- or anthocyanic vacuolar inclusion- related existence of the anthocyanidins. This review could provide a reference for the researches of the structure-optimizing and function-exploiting of anthocyanidins and also for the selection of the crops and cultivars containing specific anthocyani- din profiles.