黑后葡萄花青素之研究

A Study on the Anthocyanin in Black Queen Grape

黑后葡萄之花青素（Anthocyanin）以含有0.1%鹽酸之甲醇溶液抽取，經陽離子交換樹脂Dowex 50W×4純化，藉濾紙色層分析不同溶媒系統測得各花青素之Pf值、配糖體及光電比色法等推定其所含花青素為Peonidin-3-glucoside, Malvidin-3, 5 G-p-Caffeic acid, Malvidin-3, 5 G-p-Coumaric acid, Peonidin-3, 5 G-p-Coumaric aicd，其中Malvidin-3, 5 G-p-Coumaric acid含量最多（45~59%）且較穩定，在加工及貯藏過程中，變化極小。在目前諸有色加工品種中，黑后為最適合做果汁之品種。鮮果在5℃中可耐貯藏至四星期。

The anthocyanin pigments in Black Queen grapes were extracted with 0.1% HCl in methanol, purified by Dowe 50×4 cation exchange resin in the hydrogen from (100-200 mesh). Identification of the pigments was based on the Pf value of various solvent systems, sugar moiety and absorption spectra in visible region. Shown to be present in the grapes are Peonidin-3-glucoside, Malvidin-3,5-G-p-caffeic acid. Malvidin-3,5-G-p-Coumaric acid, Peonidin-3,5-G-pCoumaric acid. Malvidin-3,5-G-p-Coumaric acid was present in largest amount (45-59%) and most stable. The optimum storage condition of the fresh berries resulted-5℃. Black Queen grape is proposed to be used for juice production, bacause of its anthocyanin content and quality.