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研究生:薛振暉
研究生(外文):Zhen-Hui Xue
論文名稱:蓮霧果皮色素組成及外加ABA對花青素之影響
論文名稱(外文):The content of pigments and the effect on anthocyanins by applied ABA in wax apple(Syzygium samaragense) peel
指導教授:呂 廷 森
指導教授(外文):Ting-Sen Lu
學位類別:碩士
校院名稱:國立屏東科技大學
系所名稱:農園生產系
學門:農業科學學門
學類:一般農業學類
論文種類:學術論文
論文出版年:2005
畢業學年度:93
語文別:中文
論文頁數:62
中文關鍵詞:花青素蓮霧離層酸
外文關鍵詞:abscisic acidanthocyaninwax apple
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蓮霧(Syzygium samaragense)屬於桃金孃科果樹,為臺灣重要的經濟果樹。本實驗使用比色計調查分析26種蓮霧品系的果色,呈現白色至紅色範圍,明度在17.85至40.06之間,色相角度從4.71至112.22。市售南洋種經高效能液相層析儀(HPLC)定性分析,得知果皮中含有4種主要花青素,以矢車菊(Cy)及芍藥色素(Pn)為主。在成熟的南洋種果皮上,利用分光光度計檢測花青素、胡蘿蔔及葉綠素含量,發現果皮僅含微量葉綠素而不含有類胡蘿蔔素,所以果皮上的顏色主要是由花青素所呈現。南洋種果實於轉色前後分別以離層酸(ABA)處理,結果發現,隨濃度增加均使花青素含量增加,而轉色後處理隨濃度增加使Cy/Pn比率減小,轉色前處理造成Cy/Pn比率增大,此可能是ABA處理抑制花青素甲基化酶活性所造成,果皮上花青素含量與Cy/Pn比率皆可影響果色之色相變化。
Wax apple (Syzyginm samaragense) belonged to the mytraceae family. It has been one of the important economy fruits in Taiwan. This study utilized colorimeter, investigating the skin color of 26 wax apples. The skin color ranged from white to red. Brightness value ranged from 17.85 to 40.06. Hue ranged from 4.71 to 112.22. The RP-HPLC analysis revealed that four main anthocyanins in fruit skin and they were mainly cyaniding (Cy) and peonidin (Pn). We used spectroscopic to measure the contents of anthocyanins, carotenoids, and chlorophylls in the skin of ripe wax apple. This analysis showed that there was a small amount of chlorophylls but no carotenoids in fruit skin. We concluded that skin color was formed by anthocyanin. Used ABA treatment before and after coloration, the result showed that the content of anthocyanin increased as the ABA concentration increased. On the other hand, after coloration treatment, the Cy/Pn value declined as ABA concentration increased. The increase of Cy/Pn value before coloration treatment might be because ABA treatment suppressed methyltransferase activity of anthocyanin. Both anthocyanin content and Cy/Pn had an effect on skin color.
目錄

摘要…………………………………………………………………………....Ⅰ
Abstract…………………………………………………………………….…Ⅱ
誌謝……………………………………………………………………………Ⅲ
目錄……………………………………………………………………………Ⅳ
圖表目錄………………………………………………………………………Ⅶ
壹、前言……………………………………………………………….……….1
貳、前人研究………………………………………………………….……….2
一、花青素……….………………………………………………….……….4
二、花青素生合成….……………………………………………….……….6
(一) 莽草酸路徑………………………………………………………….6
(二) 類苯基丙烷醇路徑………………………………………………….7
(三) 類黃酮路徑………………………………………………………….8
三、花青素生合成的酵素….………………………………………………12
(一) 花青素配基合成酶……………………………………...…………12
(二) 糖化酶………………………………...……………………………13
(三) 甲基化酶………………………………...…………………………14
(四) 醯化酶……...………………………………………………………15
四、桃金孃科果實上的色素...…….……………………………………….18
五、ABA在作物上的應用..….……………………………………………20
參、材料與方法…………………….………………………………………...23
一、蓮霧品系果色之測定….…………………….………………………..23
(一) 試驗材料…………………...………………………………………23
(二) 比色計測定……………...…………………………………………23
二、蓮霧果皮花青素配醣基定析分析……………….……………………28
(一) 試驗材料……...……………………………………………………28
(二) TLC配醣基標準品……..………………………………………….28
(三) 試驗方法…...………………………………………………………28
三、蓮霧品系花青素組成之RP-HPLC定性分析……………………….29
(一) 試驗材料……………….…………………………………………..29
(二) 試驗方法…………………..……………………………………….29
四、蓮霧果色與色素組成之關係….…...………………………………….30
(一) 試驗材料……...……………………………………………………30
(二) 試驗方法…………………...………………………………………30
五、蓮霧果色與花青素組成之關係....…………………………………….31
(一) 試驗材料………...…………………………………………………31
(二) 試驗方法…………...………………………………………………32
六、ABA對蓮霧果皮花青素組成與果色的影響...…..…………………...32
(一)試驗材料…………………………………………………………….33
(二)試驗方法…………………………………………………………….33
肆、結果與討論…………..…………………………………………………..35
一、蓮霧品系果色之測定…………...……………………………………..35
二、蓮霧果皮花青素配醣基定性分析….…………………………………37
三、蓮霧品系花青素組成之RP-HPLC定性分析……………………….39
四、蓮霧果色與色素組成之關係………………………………………….43
五、蓮霧果色與花青素組成之關係….……………………………………46
六、ABA對蓮霧果皮花青素組成與果色的影響……….………………..49
伍、結論……………………………………..………………………………..53
參考文獻………………………………………………………………………54
作者簡介………………………………………………………………………62
圖表目錄

圖 1.不同花青素的化學結構式..……………………………………………...5
圖 2.莽草酸生合成路徑……………...…………………...…………………...9
圖 3.類苯基丙烷醇與類黃酮生合成路徑………...…………………………10
圖 4.花青素生合成路徑……………….…………...…………………..…….11
圖 5.實驗用的26個蓮霧品系………………..………………………………22
圖 6.市售南洋種之RP-HPLC層析圖…………...……………………….…40
表 1.桃金孃科果實上所發表的花青素………….…………………………..19
表 2.蓮霧各品系比色計測色之結果……………..………………………….29
表 3.蓮霧果皮花青素Rf值………………….………………………………38
表 4.蓮霧各品系花青素組成分析表……………………..………………….41
表 5.各級蓮霧明度、色相角度、彩度及花青素、類黃酮、葉綠素含量…44




量…………………………………………………………..36
表 6.蓮霧果色六個等級明度、色相角度、彩度及花青素組成………..….48
表 7.ABA對蓮霧果皮轉色前與轉色後明度、色相角度、彩度及花青素



組成的影響………………………………………………………………52
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