CAJ | 학술논문

分析了薇菜浸提液对pH值的颜色反应及可见光谱特性、原花色素特征反应和缩合多酚的TCL，以期初步确定薇菜红变的底物．结果表明薇菜红变的底物是原花色素和花青素共同作用的结果，但还未能准确判定薇菜中原花色素的具体类型及结构．
분석료미채침제액대pH치적안색반응급가견광보특성、원화색소특정반응화축합다분적TCL，이기초보학정미채홍변적저물．결과표명미채홍변적저물시원화색소화화청소공동작용적결과，단환미능준학판정미채중원화색소적구체류형급결구．
In this article, the reddening substrate of Osmunda japonica Thunb was identified by using the methods of color reaction and visible spectrum of extract in different pH, proanthocyanidins characteristic response and TLC of condensed polyphenols. The results show that the reddening substrate of Osmunda japonica Thunb is the result of joint action of the proanthocyanidins and anthocyanin, but the specific type and structure of Osmunda japonica Thunb's proanthocyanidins have not been defined accurately.