理化因子导致梅花‘南京红’花色色素的颜色变化

摘要

Mei(Prunus mume Sieb.et Zucc.)flower is one of the candidates of the national flower of China.Belonging to anthocyanin ,the flower color pigment of P.mume Sieb.et Zucc.‘Nanjing Hong’(Nanjing red) can be extracted with methanol containing 1% concentrated HCI(v/v)and the pigment in the extraction solution expresses purely mauve.Experiments in vitro reveal that the pigment is stable at pH0～3.The pigment appears colorless,blackish green or yellowish green because it is sensitive to light ,heat,oxidant and chelation agent.It also expresses various ted ,pruple,blackish yellow,blackish red ofr faint bluish green because of different metal ions or different concentrations of the ions. Glucose and low concentrated sodium be neoate almost have no effects on the cloration.Sucrose can weaken the color, but citric acid can strengthe it .This paper could be a reference or a premise for the exploration on the flower color mechanism ,the identification of the molecular structures f the anthocyanins and the exploitation and utilization of the flower color pigments of red Mei flowers.%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.