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題 名 | 不同品系紫田薯薯塊及其癒合組織花青素之研究=The Study of Anthocyanins from Tubers and Calli of Different Lines of Dioscorea alata L. var. purpurea M. Pouch |
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作 者 | 曾慶元; 劉新裕; 蔡正宗; 溫銘□; | 書刊名 | 東海學報 |
卷 期 | 41(農學院) 民89.10 |
頁 次 | 頁63-71 |
分類號 | 434.3 |
關鍵詞 | 品系; 紫田薯; 癒合組織; 分析; 花青素; Line; Dioscorea alata L. var. purpurea M. Pouch; Calli; Analysis; Anthocyanins; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究探討不同品系紫田薯(Dioscorea alata L. var. purpurea M. Pouch)薯 塊及其所誘發之癒合組織所含色素之安定性及品質。結果顯示在各品系紫田薯薯塊及癒合組 織所含之花青素,在不同 pH 值下之可見光吸收光譜類似。隨 pH 的提升,吸收峰由一個改 變至兩個。花青素顏色變化為:黃紅色→淡紅色→紅紫色→紫色→藍紫色。薯塊花青素加熱 60 分鐘後,殘留率可達 91 %,癒合組織花青素殘留率達 80 %。 而各品系薯塊與癒合組 織花青素均具有良好的紫外光安定度,殘留率均有 85 %。 |
英文摘要 | The stability and quality of the pigments in the tuber explants and the initiated calli were investigated. The absorption spectrums of anthocyanins at various pH from different lines of Dioscorea alata L. var. purpurea M. Pouch were similar to one another. With the increase of pH, the number of absorption peaks increased from one to two. The change of color of anthocyanins was from yellow-red to red to red-violet to violet and to blue-violet. After the tuber anthocyanin was heated under 95 ℃ for 60 minutes, its retention was 91%. For the anthocyanins from the calli the retention was 80%. The anthocyanins from tuber and calli showed good UV stability with the retention of 85%. |
本系統中英文摘要資訊取自各篇刊載內容。