頁籤選單縮合
題名 | 荔枝果肉粉紅色變之研究 |
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作者姓名(中文) | 吳明昌; 方祖達; | 書刊名 | 國立臺灣大學農學院研究報告 |
卷期 | 33:4 1993.12[民82.12] |
頁次 | 頁275-289 |
分類號 | 463.9 |
關鍵詞 | 荔枝; 粉紅色變; 無色花青素; Litchi; Pink discoloration; Leucocyanidin; |
語文 | 中文(Chinese) |
中文摘要 | 由本實驗所合成之leucocyanidin經加熱轉化而得之cyanidir與荔枝果肉紅 變物質之鹽酸分解化合物中cyanidin相同,引起荔枝果肉粉紅色望之主要物質係 含cyanidin之花青素。果皮愈紅愈近完熟之荔枝,所含粉紅色變之前驅物愈高, 品種間以黑葉種含量最高,玉荷苞、桂味及糯米磁次之。 自荔枝果肉分離出與花青素合成有關之兩種酵素,flavanone-3-hydroxylase與 dihydroquercetin-4-reductase酵素活性隨荔枝成熟度而增加。配合植物體內之花育素 之合成理論,本試驗結果推論荔枝粉紅色素物質之演變如下:類黃酮先轉化為含 eriodictyol之化合物,再經flavanone-3-hydroxylase作用為含dihydroquercetin之化合 物,按著經dihydroquercetin-4-reductase作用為含leucocyantdin之化合物,此化合物 加熱後則呈現含Cyanidin之紅色化合物。 |
英文摘要 | Cyanidin isolated from the litchi flesh was identical to thesynthetized leucocyanidin which was heated in an acidic solution.The pigment caused in pink discoloration of litchi flesh is acyanidin-containing compound. The more mature the fruit is, thehigher the content of the pigment precursor is formed. Flavanone-3-hydi-oxylase and dihydroquercetin-4-reductase wereisolated from litchi flesh, they indicated to play roles in biosynhesisof leucoanthocyanin. The activities of these enzymes are higher inmatured fruits than the unmature ones. The possible pathway for thedevelopment of pink discoloration of litchi flesh is postulated asfollowings: In matured fruit flesh, the flavonone was converted intoeriodictyol-containing compound and then hydrolyzed by flavanone3-hydroxylase to dihydroquercetin-containing compound bydihydroquercetin-4-reductase. When litchi flesh was heated duringprocessing, the leucocyanidin-containing compound was converted tocyanidin-containing compound. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。