紫色蔬菜成色分子机制研究进展  

Research advances on the molecular biological mechanism of purple vegetables colorization

作　　者：林力浩 徐晨曦[1] 王小丽[1] 葛晨辉[1] 戴绍军[1] 王全华[1] 蔡晓锋[1] 

机构地区：[1]上海师范大学生命与环境科学学院植物种质资源开发协同创新中心,上海200234

出　　处：《上海师范大学学报（自然科学版）》2015年第6期663-671,共9页Journal of Shanghai Normal University(Natural Sciences)

基　　金：上海市协同创新中心项目(ZF1205);上海高校青年教师培养资助计划(ZZssd15011)

摘　　要：花青素是一种天然水溶性色素,具有抗氧化、预防和治疗多种疾病等生物学功能.紫色蔬菜中蕴含丰富的花青素,其科研价值、经济价值和社会效益日益凸显.文中总结了紫色蔬菜成色相关基因和育种的研究进展,并绘制出紫色蔬菜花青素合成调控模型简图,为进一步研究花青素的生物合成与积累代谢调控以及特色蔬菜遗传改良提供了参考.Anthocyanins are water-soluble pigments,and they play vital roles in many biological functions such as oxidation resistance,preventing and curing many diseases. The purple vegetables accumulate abundant anthocyanins. Its value of scientific research and economic and social benefits of the purple vegetables have become more obvious. In this review,we focused on recent advances regarding the colour related genes and breeding,and proposed a regulation model of anthocyanins biosynthesis in purple vegetables. It will be provide theoretic foundation to further research on anthocyanins biosynthesis and acaumulation,metabolic regulation and control,and genetic improvement of special vegetables.

关 键 词：紫色蔬菜 花青素 基因 调控 育种 

分 类 号：J653[艺术—音乐]