花色素苷
花色素苷（英语：Anthocyanin，简称花色苷）是花色素的糖苷衍生物的统称，是一类常见的水溶性植物色素。视乎pH值，花色素苷显红、紫或蓝色。花色素苷广泛分布在陆生植物，尤其是越橘属和悬钩子属植物，在蓝莓、红莓、樱桃、茄子、葡萄等食物含量丰富。花色素苷本身也是种经核准的食品添加剂。花色素苷有助植物对抗由非生物因素导致的活性氧类压力，并为某些植物提供保护色。
化学结构[编辑]
花色素苷是一组苯并吡喃化合物（花青素）的糖苷衍生物统称：花青素通常在植物中与糖类以糖苷键（R3位置）结合的形式存在。在R2位置的苯基可以有不同的取代基。正价的花色素苷的抗衡离子（Counterion）一般是氯离子；对pH敏感，可用作酸碱指示剂。
| 花青素 | 基本结构 | R3' | R4' | R5' | R3 | R5 | R6 | R7 |
|---|---|---|---|---|---|---|---|---|
| 橙凤仙素 | 
|
−H | −OH | −H | −OH | −OH | −OH | −OH |
| 矢车菊素 | −OH | −OH | −H | −OH | −OH | −H | −OH | |
| 翠雀花素 | −OH | −OH | −OH | −OH | −OH | −H | −OH | |
| 欧花丹素 | −OCH3 | −OH | −OH | −OH | −OCH3 | −H | −OH | |
| 木犀草定 | −OH | −OH | −H | −H | −OH | −H | −OH | |
| 天竺葵素 | −H | −OH | −H | −OH | −OH | −H | −OH | |
| 锦葵花素 | −OCH3 | −OH | −OCH3 | −OH | −OH | −H | −OH | |
| 芍药花素 | −OCH3 | −OH | −H | −OH | −OH | −H | −OH | |
| 矮牵牛素 | −OH | −OH | −OCH3 | −OH | −OH | −H | −OH | |
| 玫红报春素 | −OCH3 | −OH | −H | −OH | −OH | −H | −OCH3 |
富含花色素苷的植物[编辑]
色泽[编辑]
被花色素苷染色的花朵可以吸引大量的授粉动物。花色素苷也可令果实颜色鲜艳，吸引草食性动物前来进食，从而促进种子散播。在能够进行光合作用的组织，例如幼嫩的凯梅斯橡木，显红紫色的花色素苷的吸收光谱和绿色的叶绿素似乎是互补的。这或者能保护叶片免受一些嗜绿色的食草动物的侵害[1]。
生理作用[编辑]
花色素苷有助植物对抗由非生物因素导致的活性氧类压力，例如被过量紫外光暴晒[2]和极端温度[3][4]。番茄植物便是利用花色素苷对抗寒冷压力，从而减少叶部细胞的凋亡[3]。
可能的食用价值[编辑]
花色素苷是植物的次级代谢产物和经核准的食品添加剂，欧盟编号E163，能在欧盟、澳洲及新西兰合法使用[5][6]。
尽管花色素苷具备体外的抗氧化特性[7]，这种抗氧化能力在进食后不会存留。鲍林研究院及欧洲食品安全管理局称，食用花色素苷或其他植物色素在经历消化过程以后没有明显或直接的抗氧化价值[8][9][10]。和受控试管状况不同，花色素苷在体内经过广泛代谢，原型只占5%不到，其余的都是经化学修饰、被身体顺速排走的代谢物[11]。血液的抗氧化余量在服用富含花色素苷的食物后上升或许是植物色素经代谢后生成尿酸所导致的[11]。
花色素苷的分布[编辑]
花色素苷存在于细胞液泡内，尤其是花和果的细胞；在叶、茎和根部细胞也偶有发现。在含花色素苷的组织里，花色素苷多数集中在外层的细胞，例如上皮和外周叶肉细胞。花色素苷在大自然最常存在的形式为矢车菊素、翠雀花素、锦葵色素、芍药色素、天竺葵素和矮牵牛素的糖苷。在碳固定过程中生成的碳氢化合物，有大约2%最终转化成植物色素（例如花色素苷）。不是所有的陆生植物都含有花色素苷。在石竹目植物（包括仙人掌，甜菜和苋菜），花色素苷被甜菜根素所取代。有趣的是，花色素苷和甜菜根素从来都不会在同一种植物身上共存[12][13]。
由于它们与别不同的外观和厨艺价值，农业上有时会刻意育种花青素苷含量高的植物，例如血橙和甜椒[14]。
花朵[编辑]
花青素苷广泛存在于不同植物的花朵里，例如某些蓝色花头的绿绒蒿品种[15]。
食物[编辑]
| 食物来源 | 花色素苷含量（毫克每100克食物） |
|---|---|
| 阿萨伊浆果 | 320 |
| 黑加仑 | 190–270 |
| 野樱莓 | 1,480[16] |
| 茄子 | 750 |
| 血橙 | ~200 |
| 马里昂黑莓 | 317[17] |
| 黑莓 | 589[18] |
| 野生黑莓 | 365 |
| 红莓 | 558[19] |
| 车厘子 | 122[20] |
| 皇后石榴莓 | 277[21] |
| 醋栗 | 80–420 |
| 紫色玉米（Z. mays L.） | 1,642[22] |
| 紫色玉米叶 | 是玉米核的十倍[23] |
| 康科德葡萄 | 326[24] |
| 诺顿葡萄 | 888[24] |
越橘属植物，例如蓝莓、红莓和欧洲越橘，及悬钩子属的植物、樱桃、茄子、黑米、康科德葡萄，麝香葡萄，红甘蓝和紫罗兰花均富含花青素苷。粉红色果肉的桃及粉红色珍珠苹果亦含花青素[25][26]。香蕉、芦笋、豌豆、茴香、梨和马铃薯也含有花色素苷，但含量较低。在某些品种的绿色醋栗中可能完全不含花青素[16]。
目前已知花色素苷含量最高的食物为黑豆种皮，含量约为2克/每100克[27]、紫色玉米的芯和壳、野樱莓的皮和果肉（见表）。由于不同的样品产地、制备方法及提取过程，表内各项数字不能直接作比较[28][29]。
传统天然的农业技术和植物杂交催生了各种本来不含花青素苷的植物物种，例如蓝色或肉红色的马铃薯、紫色或红色的椰菜花、椰菜、西兰花、胡萝卜和玉米。
透过基因渗入，园艺番茄从基因改造物种获得了智利和科隆群岛紫色野生种的基因型，但最终的杂交产物不含基因改造成分。这个品种被称为“淀蓝玫瑰”并于2012年面世[30]。和普通番茄相比，高花色素苷的番茄保存期翻倍，还能压抑收割后霉菌繁殖带来的灰霉病[31]。
有些基因改造番茄添加了金鱼草属植物的转录因子，能够结出高花色素苷含量的果子[32]。此外，在刚刚成熟的天然橄榄里，也可找到花色素苷的踪迹[33][34]。花色素苷是导致某些橄榄显红色或紫色的部分原因[33]。
食用植物的叶[编辑]
色彩斑斓的植物，例如紫色玉米，蓝莓或越橘，其叶部的花青素苷含量，是其可食用芯或果实的十倍[23][35]。透过对发育中的果树树叶进行光谱分析，可以得知其花色素苷的含量、果实的成熟度、质量以至收成期[36]。
参见[编辑]
参考文献[编辑]
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