紫色辣椒“黑珍珠”的色素分析  

Detection and Analysis the Pigments in Leaves and Fruits of "Black Pearl" Purple Pepper

作　　者：戴斌[1] 刘欢[1] 李莹[1] 吴汉[1] 张智宁[1] 陆小平[1] 

机构地区：[1]苏州大学金螳螂建筑与城市环境学院,江苏苏州215123

出　　处：《湖北农业科学》2011年第11期2275-2277,共3页Hubei Agricultural Sciences

基　　金：苏州大学2010年大学生课外学术科研基金项目(KY2010387B)

摘　　要：采用纸层析、薄层层析法和切片观察分析测定了紫色辣椒(Capsicum frutescens var.L.)"黑珍珠"叶片和果实中光合色素及其在表皮中的分布情况,分析了花色素的种类及叶片和果实的呈色原因。结果表明,紫色叶片和紫果中的色素主要为花色素,且至少含有两种不同成分;而成熟的红果中的色素主要为类胡萝卜素,种类多达10余种;叶片和果实中的主要色素随生长期不同而改变,幼叶中为叶绿素,成熟叶中为花色素,而果实则是幼期为叶绿素,中期为花色素,后期为类胡萝卜素。试验为紫椒中色素的进一步开发利用提供了基础。In the thesis,paper chromatography,thin layer chromatography and slice were used to,analyze the types,coloration mechanism and their distribution in the epidermis of photosynthetic pigments and anthocyanins in leaves and fruits of purple pepper ＂Black Pearl＂.The results revealed that there were at least two kinds of different anthocyanins in the leaves and fruits of purple pepper.While in the mature red fruits,more than ten kinds of carotenoids were the main pigments.The main pigment of leaves and fruits changed with the growing period： chlorophyll was the primary pigment in young leaves,while anthocyanin was the primary pigments in mature leaves.In fruits,chlorophyll,anthocyanin and carotene was the primary pigment respectively from young fruit period to mature fruit period.It laid a foundation for further development and utilization of the pigment in purple pepper.

关 键 词：紫色辣椒 色素 纸层析 薄层层析 

分 类 号：S641.3[农业科学—蔬菜学]