曹琳娇 李晓杰 焦棒棒 梁毅 马长生

摘 要：蔬菜在人们日常饮食中占据重要地位，可为人体提供维生素、礦物质等多种营养物质。颜色是蔬菜育种中重要的感官指标，而蔬菜颜色的形成受不同类型花青苷的影响。花青苷在植物生长发育、延缓机体衰老、预防心脏病等方面都发挥重要作用。研究表明，花青苷的生物合成受结构基因和调节基因的共同调控，分子水平上对蔬菜花青苷遗传机制的研究也在不断加深。笔者综述了与蔬菜花青苷生物合成途径中相关结构基因及其转录调控基因的研究现状，并对蔬菜花青苷的研究前景进行了展望。

关键词：蔬菜;花青苷;结构基因;转录调控

Advances in biosynthesis and transcriptional regulation of anthocyanin in vegetables

CAO Linjiao1， LI Xiaojie2， JIAO Bangbang1， LIANG Yi2， MA Changsheng1

（1. College of Horticulture， Henan Agricultural University， Zhengzhou 450002， Henan， China; 2. Beijing Vegetable Research Center， Beijing Academy of Agriculture and Forestry， Beijing 100097， China）

Abstract： Vegetables occupy an important position in people's daily diet， and its can provide a variety of nutrition material such as vitamins， minerals for human body. Color is an important sensory index in vegetable breeding， and the formation of vegetable color is influenced by different types of anthocyanins. Anthocyanin plays an important role in plant growth and development， delaying aging， preventing heart disease and other aspects of human health. Studies have shown that the biosynthesis of anthocyanin is co-regulated by structural genes and regulatory genes， and the research on the genetic mechanism of anthocyanin in vegetables at the molecular level is deepening. In this paper， the research status of structural genes and transcriptional regulation genes related to vegetable anthocyanin biosynthesis pathway is reviewed， and the research prospect of vegetable anthocyanin is prospected.

Key words： Vegetable; Anthocyanin ;Structural genes; Transcriptional regulatory

蔬菜是一年或多年生草本或木本植物，含有幼嫩多汁的食用器官。从植物学分类上看，我国普遍栽培的蔬菜分为十字花科、伞形科、茄科等20多个科，包括白菜、胡萝卜、番茄等物种。蔬菜中含有大量的花青素、类胡萝卜素、番茄红素、维生素C等营养元素，具有较高的食用价值，还有增加饱腹感、促进消化等作用，是人体吸收膳食纤维、矿物质等营养物质的主要来源。其中，深色蔬菜（深绿色、红色、橘红色、紫红色等）更具营养优势。这些深色蔬菜由于高度富含花青素而越来越受到消费者的青睐，蔬菜颜色也成为选育和食用蔬菜最重要的品质之一。

花青素是植物次生代谢产物，属于类黄酮物质，主要积累在叶片、果实和花瓣表皮细胞的液泡内，赋予植物蓝、紫、红等颜色。……