芥菜型油菜黄黑种皮色泽特征的分析化学研究*

主要以经多代自交选育的芥菜型油菜自交系黄黑籽种皮为材料，对于其中可能影响种皮色泽的化学成分，探讨与改进了测定方法，测定了相对含量。结果是：黑/黄种皮花色素、黑色素和木质素含量之比依次为3.26/1，3.73/1，3.02/1，说明该3种成分均是表征种皮色泽差异的内在特征成分；而黑/黄种皮多酚含量之比为1.16/1，但黑皮样对香草醛显红色，说明种皮多酚含量相当高是芥菜型黄籽油菜的显著特征，黑/黄种皮多酚的分子结构差异可能是形成芥菜型油菜种皮色泽差异的根本内因。

Analytical chemistry study on pigmentation characters of yellow and black seed coats in B. juncea

The yellow and the black seed coats of the inbred lines of varieties in Brassica juncea were used and the methods for determing the components probably relating to pigmentation were improved.The ratio of anthocyanidins,melanin and lignin in the black to the yellow coats were 3.26/1,3.73/1,3.02/1 respectively.It was indicated that the three compounds were characteristic components in pigmentation.The ratio of the contents of the polyphenols in the black to the yellow coats was 1.16/1.The black coat sample showed to be in red vanillin.Thus a high content of polyphenols was the distinct feature of yellow testa in Brassica juncea.The differences of the molecular structure of the polyphenols between the black and the yellow coats might be the essential factor for testa color in Brassica juncea.