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J. Agric. Food Chem.,：**成分大大提高的“紫玉米”
來源 Aging Cell
J. Agric. Food Chem.,：**成分大大提高的“紫玉米”
據(jù)報道，所含**成分是現(xiàn)在玉米10倍的紫色玉米在韓國開發(fā)成功。江原大學(xué)教授李海翊23日表示：“成功開發(fā)出了被廣泛認(rèn)知為**物質(zhì)的天然食用色素——“花青素”(Anthocyanin)含量是現(xiàn)有玉米10倍以上的品種?！?br>花青素是黑莓等草莓類中含量很高的色素，它通過抗氧化作用可以減緩癌細(xì)胞的成長，并被認(rèn)為在**、**和提高視力等方面也有效果。
李海翊教授表示：“這次開發(fā)的玉米在包裹著玉米粒的葉子部分，每100克就含有17克左右的花青素，從整體上呈現(xiàn)紫色。色素含量是原來開發(fā)的玉米的10倍以上?！?br>上月，英國JohnInne研究所也開發(fā)出了花青素含量很高的紫色西紅柿，并被評價為“一項提供了僅通過攝入食物就可以減少慢性**可能性的研究”。但李海翊教授表示：“當(dāng)時開發(fā)的西紅柿是以人為的方式將其他植物的基因植入的基因改造作物(GMO)，但這次開發(fā)的玉米是以傳統(tǒng)培育方法取得的成果，因此在這一點上兩者還是有區(qū)別的?！?br>此次研究成果被發(fā)表在美國化學(xué)會于本月13日發(fā)行的《農(nóng)業(yè)與食品化學(xué)雜志》網(wǎng)絡(luò)版上。（創(chuàng)賽新聞中心canspecsci.com）

創(chuàng)賽推薦原始出處：
J. Agric. Food Chem., Article ASAPDOI: 10.1021/jf802201c
Corn Husk as a Potential Source of Anthocyanins
Chun-Ying Li, Hee-Woong Kim, SeRa Won, Hwang-Kee Min, Ki-Jin Park,Jong-Yeol Park, Mun-Seob Ahn and Hae-Ik Rhee
Department of Biotechnology and Institute of Bioscience andBiotechnology, Kangwon National University, Chuncheon 200-701, andGangwondo Agricultural Research and Extension Services, Chuncheon200-150, South Korea
Anthocyanin pigments are extracted from various plants and used fordiverse purposes. The overall goal of this study was to develophigh-anthocyanin corn to enhance the economic efficiency ofanthocyanin production. We determined and compared the anthocyanincontents from the different parts of purple corn in variousbreeding lines. Our results revealed that purple corn produced theanthocyanin pigment throughout the plant, especially high in thehusk and cob regions, although anthocyanin levels variedsignificantly among different plant parts. We analyzed the 295selected lines from the 2006 breeding population, and it showedthat anthocyanin levels of husks ranged from 17.3% to 18.9% of dryweight, roughly 10 times more than the standard current purple cornkernel content, 1.78%. LC?MS/MS analysis demonstrated that the maincomponents of purple corn husk anthocyanin were cyanidinderivatives, and the most prevalent constituents werecyanidin-3-glucoside, cyanidin-3-succinylglucoside andpelargonidin-3-(6′′-malonylglucoside). The results suggested thathigh-anthocyanin corn will boost the purple corn pigment productionfar more than its current level.
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