论文部分内容阅读
梅花是中国的候选国花之一。属于花色苷的梅花’南京红’花色色素用含1％浓盐酸(v／v)的甲醇提取,并呈现纯净的紫红色。体外试验表明:该色素在pH0-3范围内颜色稳定,因不同光质、热、氧化剂、还原剂、螯合剂而呈现无色、墨绿色或黄绿色,因不同金属离子、离子的不同浓度而呈现程度不同的红色、紫色、黑黄色、红中带黑或微蓝绿色,葡萄糖和低浓度苯甲酸钠几乎不影响其色泽,蔗糖使颜色变淡,柠檬酸却使其颜色变深。该文可为梅花红色花色的机理探索、梅花花色苷的分子结构鉴定、梅花红色花色色素的开发利用提供参考和前提。
Plum blossom is one of China’s candidate national flowers. Anthocyanins belonging to the anthocyanin ’Nanjing red’ anthocyanidin with 1% concentrated hydrochloric acid (v / v) methanol extraction, and showed a pure purple. In vitro experiments show that the pigment is stable in pH0-3 range, colorless, dark green or yellow-green due to different light quality, heat, oxidant, reducing agent and chelating agent. Due to different concentrations of metal ions and ions, Different degrees of red, purple, black and yellow, red with black or slightly blue-green, glucose and low concentrations of sodium benzoate almost does not affect its color, sucrose to make the color fades, citric acid to make it darker. This article may provide a reference and precondition for the exploration of the mechanism of plum red flower color, the molecular structure identification of plum flower anthocyanin and the development and utilization of plum red flower color pigment.