芥菜型油菜黄黑种皮色泽特征的分析化学研究  

Analytical chemistry study on pigmentation characters of yellow and black seed coats in B.juncea

作　　者：曾盔[1] 刘忠松[2] 严明理[2] 曾笑[1] 

机构地区：[1]湖南农业大学理学院,湖南长沙410128 [2]湖南农业大学农学院,湖南长沙410128

出　　处：《中国油料作物学报》2006年第4期480-483,共4页Chinese Journal of Oil Crop Sciences

基　　金：国家自然科学基金项目(30471098);教育部重点科技项目(204101);湖南省高校科研项目(03A017与04C297)

摘　　要：以经多代自交选育的芥菜型油菜自交系黄黑籽种皮为材料,采用改进的方法测定了其中可能影响种皮色泽的化学成分的相对含量。结果表明,黑/黄种皮花色素、黑色素和木质素含量之比依次为3.26/1、3.73/1、3.02/1,该3种成分均是种皮色泽差异的特征成分;芥菜型黄种皮多酚含量约是甘蓝型的8倍,表明种皮多酚含量相当高是芥菜型黄籽油菜的显著特征。黑/黄种皮多酚含量之比为1.16/1,但黑皮样对香草醛变红色而黄种皮没有变色,表明黑/黄种皮多酚的分子结构存在差异。The yellow and the black seed coats of the inbred lines of varieties in Brassica juncea were used and the methods for determing the components probably relating to pigmentation were improved. The ratio of anthocyanidins, melanin and lignin in the black to the yellow coats were 3.26/1,3.73/1,3.02/1 respectively. It was indicated that the three compounds were characteristic components in pigmentation. The ratio of the contents of the polyphenols in the black to the yellow coats was 1.16/1. The black coat sample showed to be in red vanillin. Thus a high content of polyphenols was the distinct feature of yellow testa in Brassica juncea. The differences of the molecular structure of the polyphenols between the black and the yellow coats might be the essential factor for testa color in Brassica juncea.

关 键 词：芥菜型油菜 种皮色泽 多酚 花色素 黑色素 木质素 

分 类 号：S565.401[农业科学—作物学] O636.1[理学—高分子化学]