| 334 | 9 | 65 |
| 下载次数 | 被引频次 | 阅读次数 |
采用不同类型多糖、有机酸及氨基酸作为辅色剂,研究其单一组分以及复配对紫色辣椒叶片色素的辅色效果。结果表明,当分别筛选单一类型的辅色剂时,蔗糖为最佳多糖类辅色剂,而果糖在长时间时(12 h)会使吸光度下降最大;丁二酸为最佳有机酸类辅色剂,抗坏血酸会在长时间时(12 h)导致吸光度下降最大;甲硫氨酸为氨基酸类最佳辅色剂,以脯氨酸会在长时间时(12 h)导致吸光度下降最大。以上述最佳单一辅色剂进行复配,在不添加蔗糖的情况下,当丁二酸和甲硫氨酸的浓度都为0.01 g/m L时,预测的Ymax为0.42,验证结果的符合率达到96.42%。
Abstract：Polysacchar ide,organic acid and amino acid were selected as copigments for studying its effect of single or compound copigmentation on leaf pigment of purple pepper. The results showed that,as for the single type of copigment,sucrose was the best among all kinds of polysaccharide,while absorbance was largely declined by fructose treatment for 12 h;succinic acid was the optimum copigment among all kinds of organic acid,and absorbance was sharply declined by ascorbic acid treatment for 12 h;methionine was the best copigment of all kinds of amino acid,with proline resulting the largest decline in absorbance for 12 h;and when using for compound,the component with 0 g/m L of sucrose,0.01 g/m L succinic acid and methionine could reach the Ymax prediction of 0.42,and the verifying result of coincidence rate was 96.42%.
Alvarez I.,Aleixandre J.L.,García M.J.,Lizama V.,and Aleixandre-TudóJ.L.,2009,Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation,Eur.Food Res.Technol.,228(4):501-510
Dai B.,2013,Agronomic traits and pigment research of purple pepper(Capsicum frutescens L.),Thesis for M.S.,Soochow University,Supervisor:Lu X.P.,pp.8(戴斌,2013,紫色辣椒的农艺性状及色素研究,硕士学位论文,苏州大学,导师:陆小平,pp.8)
Deng J.H.,Tan X.H.,Wang F.,Pan X.H.,and Gong M.M.,2009,Effects of metal ions and copigments on the stability of Vitis skin pigment,Shipin Yanjiu Yu Kaifa(Food Research and Developent),30(11):48-53(邓洁红,谭兴和,王锋,潘小红,巩梅梅,2009,金属离子及辅色剂对刺葡萄皮色素稳定性的影响,食品研究与开发,30(11):48-53)
Han Y.B.,2007,Extraction,composition analysis,stability and antioxidant activity of anthocyanins from purple sweet potato,Dissertation for Ph.D.,Nanjing Agricultural University,Supervisor:Jiang H.H.,and Gu Z.X.,pp.114(韩永斌,2007,紫甘薯花色苷提取工艺与组分分析及其稳定性和抗氧化性研究,博士学位论文,南京农业大学,导师:江汉湖,顾振新,pp.114)
Hu N.B.,2008,Establishment of regeneration system on purple pepper and the analysis of relationship among some cultivars,Thesis for M.S.,Anhui Agricultural University,Supervisor:Yuan Y.,pp.15(胡能兵,2008,紫色辣椒再生体系的建立及种质亲缘关系分析,硕士学位论文,安徽农业大学,导师:袁艺,pp.15)
Hu N.B.,Sui Y.H.,Zhang Z.X.,and Lin Y.,2012,Obserbation of pigment in purple pepper and extraction system optimization of leaf purple pigment,Xibei Zhiwu Xuebao(Acta Botanica Boreali-Occidentalia Sinica),32(12):2450-2456(胡能兵,隋益虎,张子学,林毅,2012,紫色辣椒色素性状观察及其叶片色素提取体系优化,西北植物学报,32(12):2450-2456)
Li Y.Q.,Yang S.H.,Gao B.,and Fu X.P.,2011,Co-pigmentation effect and color stability of flavonoids on red dayberry(Myrica rubra sieb.et Zucc)anthocyanins,Shipin Kexue(Food Science),32(13):37-39(李永强,杨士花,高斌,付晓萍,2011,黄酮对杨梅花色苷的辅色作用,食品科学,32(13):37-39)
Sui Y.H.,2011,Genetic analysis,relevant gene cloning of purple trait and interspecific hybrids creating in Capsicum,Dissertation for Ph.D.,Nanjing Agricultural University,Supervisor:Chen J.F.,pp.46-76(隋益虎,2011,辣椒紫色性状遗传分析、相关基因克隆和种间杂种创制,博士学位论文,南京农业大学,导师:陈劲枫,pp.46-76)
Sui Y.H.,Qian C.T.,Chen J.F.,Shi J.L.,Hu N.B.,and Cao Y.J.,2011,Fruit setting rate and major photosynthetic characteristics of purple chili peppers during summer conditions,Yuanyi Xuebao(Acta Horticulturae Sinica),38(1):77-86(隋益虎,钱春桃,陈劲枫,史建磊,胡能兵,曹玉杰,2011,紫色辣椒夏季坐果率及其主要光合特性分析,园艺学报,38(1):77-86)
Sui Y.H.,Zhang Z.X.,Xing S.Z.,Lu X.M.,and Guo Z.M.,2005,Effect of temperature on some physiologic indexes and germination of purple chili line YN 99007,Zhongzi(Seed),24(1):19-23(隋益虎,张子学,邢素芝,陆晓民,郭正明,2005,温度对紫色辣椒新品系YN 99007萌发及某些生理指标的影响,种子,24(1):19-23)
Tang C.H.,ed.,2005,Bioactive substances in plant,Chemical Industry Press,Beijing,China,pp.218-249(唐传核,编著,2005,植物生物活性物质,化学工业出版社,中国,北京,pp.218-249)
Wang F.,2007,Study on the black peanut skin pigment,Dissertation for Ph.D.,Hunan Agricultural University,Supervisor:Tan X.H.,pp.32-41(王锋,2007,黑花生衣色素的研究,博士学位论文,湖南农业大学,导师:谭兴和,pp.32-41)
Wang M.,Li X.D.,Liu S.,Zhu S.H.,and Jiang H.,2014,Copigmentation effect of organic acids on purple sweet potato anthocyanins,Shipin Kexue(Food Science),35(23):119-124(王萌,李小定,刘硕,朱少华,姜红,2014,有机酸对紫甘薯花色苷的辅色作用,食品科学,35(23):119-124)
Yabuya T.,Nakamura M.,Iwashina T.,Yamaguchi M.,and Takehara T.,1997,Anthocyanin-flavone copigmentation in bluish purple flowers of Japanese garden iris(Iris ensata Thunb.),Euphytica,98(3):163-167
Zhu B.W.,Jin Y.S.,and Zhang Y.,2003,Study on method for improving stability of natural Vaccinium vitisidaea linn pigment,Shipin Kexue(Food Science),24(5):81-84(朱蓓薇,金英实,张彧,2003,提高越桔天然色素稳定性方法的研究,食品科学,24(5):81-84)
基本信息:
DOI：10.13417/j.gab.035.000715
中图分类号:S641.3
引用信息:
[1]胡能兵,隋益虎,何克勤,等.多糖、有机酸、氨基酸及其复配对紫色辣椒叶片色素辅色效果研究[J].基因组学与应用生物学,2016,35(03):715-720.DOI:10.13417/j.gab.035.000715.
基金信息:
安徽省教育厅重点项目(KJ2014A057);; 安徽科技学院自然科学项目(ZRC2013374)和安徽科技学院第十二批大学生创新基金项目共同资助
2016-03-25
2016-03-25