【作者】 戴斌；

【导师】 陆小平；

【作者基本信息】 苏州大学 ， 园林植物与观赏园艺， 2013， 硕士

【摘要】 紫色辣椒（Capsicum frutescens L.）属于茄科辣椒属一年生或多年生草本植物，其子叶、真叶、茎枝、花器、幼果及青熟果因富含花色素而呈现紫色；果实顶部朝上，果型有樱桃型、圆锥型以及指型，株型各异，植株耐热、耐旱、抗病。既可用于盆栽、花台的环境美化，又可用于食品辅料和天然色素的提取材料。本文研究了紫色辣椒植株中花色素苷的分布、组分及稳定性，同时对花色素苷含量对光条件的生理响应、以及花色素苷与植株抗寒性的关系进行了分析，主要结果如下：（1）叶片中的花色素主要分布于栅栏组织和下表皮气孔的两个肾形保卫细胞中。（2）叶片的花色素苷粗提液中有2种呈显紫红色的花色素组分，根据各组分的物理特性，推测为矢车菊色素-3-O-糖苷和矢车菊色素-3,5-O-二糖苷，前者含有两个或两个以上乙酰化基团，而后者只有一个乙酰化基团。（3）最佳提取工艺为，料液比1:2000（g/mL）、提取溶剂1%盐酸-甲醇溶液，室温提取、时间4h。（4）pH对花色素苷的稳定性影响较大，在pH≤3条件下花色素苷具有较好的稳定性；花色素苷具有一定的耐热性，但在80℃以上的高温条件下极易降解；此外，花色素苷对光照较为敏感，太阳光对其稳定性影响最大，日光灯次之；Pb²⁺和Fe³⁺对花色素苷的稳定性影响较大，许多一价金属离子和大部分二价金属离子(Mg²⁺、Ca²⁺、Mn²⁺、Zn²⁺、Ba²⁺、Fe²⁺、Cu²⁺)及Al³⁺不仅可以提高花色素苷的稳定性，而且还具有增色作用；过氧化氢和抗坏血酸对花色素苷的稳定性具有破坏作用，对低浓度的亚硫酸钠具有一定的耐还原性；氯化钠、蔗糖、葡萄糖和柠檬酸对花色素苷稳定性无影响，同时柠檬酸还有增色作用。（5）紫色辣椒叶片花色素苷含量与光照强度呈正相关，全光照可以促进叶片花色素苷的累积，有利于叶片呈色。（6）紫色辣椒和绿色辣椒的半致死温度相近，分别为-1.37℃和-1.35℃，但紫色辣椒植株叶片的丙二醛、脯氨酸、超氧化物歧化酶、过氧化物酶及过氧化氢酶等生理指标对低温胁迫的反应均要优于绿色辣椒，揭示叶片中花色素苷可以提高植株的抗寒性。更多还原

【Abstract】 Purple pepper （Capsicum frutescens L.） belongs to the Solanaceae Capsicum annul orperennial herb, which is a variety of pepper. Its cotyledon, true leaf, stem, flower, tenderfruit and green ripe fruit all take on purple, for containing rich anthocyanin. The top of itsfruit faces up, it can be cherry-shaped, cone-shaped or finger-shaped, and each has adifferent shape. Its plant can resist heat, drought and disease. It can be used as a pottedplant, the landscaping of flower bed, food accessories or natural pigment extractedmaterial.This research analyzed the distribution, the composition, and the stability ofanthocyanin in purple pepper plants, the physiological response of the content ofanthocyanin in leaves to the low light condition and the relation between anthocyanin andplant’s cold-resistance. The main results are as follows:（1） We found that anthocyanin in leaves mainly distributed in the palisade tissue andin the two kidney-shaped guard cells of the lower epidermis stomata.（2） We got two anthocyanidin components which take on purplish red. According tothe physical characteristics of each component, the result can be cyaniding-3-O-glycosidicor cyaniding-3,5-O-biosidic. The former contains two or more acetylation groups while thelatter only has one.（3） The optimal extraction process: the ratio of material to liquid1:2000, extractionsolvent1%hydrochloric acid-methanol, extracted at room temperature, four hours.（4） pH has a greater effect on the stability of anthocyanin. When pH≤3, theanthocyanin has a better stability. It has a certain heat-resistance, but under the condition of80℃or high, it is easy to degrade. In addition, it is sensitive to light. Sunlight has thegreatest effect on its stability, and the next is daylight lamp. Pb²⁺and Fe³⁺have a greatereffect on the stability of anthocyanin, many monovalent metal ions and most divalent metalions (Mg²⁺, Ca²⁺, Mn²⁺, Zn²⁺, Ba²⁺, Fe²⁺, Cu²⁺) as well as Al³⁺not only improve thestability of anthocyanin, but also have hyperchromic effects. Hydrogen peroxide andascorbic acid do obvious damage to the stability of anthocyanin and have a certain resistance to reducibility on low concentration sodium sulfite. Sodium chloride, sucrose,glucose and citric acid have no effect on the stability of anthocyanin; meanwhile citric acidhas a hyperchromin effect on it.（5） The content of anthocyanin in purple pepper leaves and the illumination intensityare positively correlated with each other. Full exposure can promote the accumulation ofanthocyanin in leaves and it is also good for the emergence of the color of leaves.（6） The lethal temperature of purple pepper is-1.37℃while that of green pepper is-1.35℃, they are similar. But the response of the physiological indexes in test plant leaves,such as MDA, Pro, SOD, POD, CAT, to the low temperature stress is superior to that ofcompared plant. Revealing the anthocyanin in leaves can improve plant’s cold resistance.更多还原