莴苣花青素研究进展  

Research Progress on Anthocyanins in Lettuce

作　　者：邱正明[1,3] 严承欢 黄燕 刘志雄[1,3] 朱凤娟 吴金平[1,3] 郭凤领 QIU Zheng-ming;YAN Cheng-huan;HUANG Yan;LIU Zhi-xiong;ZHU Feng-juan;WU Jin-ping;GUO Feng-ling(Institute of Economic Crops,Hubei Academy of Agricultural Sciences,Wuhan 430064,Hubei,China;College of Horticulture and Forestry Sciences,Huazhong Agricultural University,Wuhan 430070,Hubei,China;Hubei Key Laboratory of Vegetable Germplasm Enhancement and Genetic Improvement,Wuhan 430064,Hubei,China)

机构地区：[1]湖北省农业科学院经济作物研究所,湖北武汉430064 [2]华中农业大学园艺林学学院,湖北武汉430070 [3]蔬菜种质创新与遗传改良湖北省重点实验室,湖北武汉430064

出　　处：《中国蔬菜》2019年第12期25-30,共6页China Vegetables

基　　金：国家大宗蔬菜产业技术体系项目(CARS-23-B-09);国家自然科学基金项目(31902058);湖北省农业科学院青年基金项目(2020NKYJJ04)

摘　　要：花青素为水溶性类黄酮化合物,具有保护植物免受紫外伤害、清除活性氧组分、抵抗逆境以及改变植物色泽等多种生物学功能,同时具有抗衰老、防肥胖以及预防心血管疾病等保健功效。少数莴苣品种表型为紫色,富含花青素。本文论述了莴苣花青素的生物合成与调控途径,以及影响莴苣花青素积累的因素,旨在为开发富含花青素的莴苣功能性食品提供参考依据。Anthocyanins are water-soluble pigment belonging to flavonoids compounds,and having multiple biological functions,including protecting plant from UV damage,eliminating reactive oxygen species,resisting stress and changing plant color and lustre,etc.At the same time,they have health efficacy as anti-aging,preventing obesity and cardiovascular diseases,etc.A few lettuce varieties are purple in phenotype,rich in anthocyanins.This paper described the biosynthesis and regulatory pathway of anthocyanins in lettuce,and factors affecting anthocyanins accumulation in lettuce,aiming at providing referrence information for developing lettuce functional foods rich in anthocyanins contents.

关 键 词：莴苣 花青素 生物合成 调控 功能性食品 综述 

分 类 号：TS2[轻工技术与工程—食品科学与工程]