摘要或動機

Lantana is a very common plant in our lives. It grows easily and it has a long florescence and various colors. The colors of particular types of lantana alter as the changing florescence. In this experiment, paper chromatography, high-performance liquid chromatography, SDS-gel electrophoresis, the measurement of petal cellular pH values, and the comparative study of forms of trachoma on the epidermal cells of petals are exerted in order to explore factors that change the colors of the lantanaThe findings are as follows:\r
(1)Lantana’s colors have inseparable relationships with the compositions of anthocyanins and flavonoids, but not with the pH values of petal cells.(2)The anthocyanins of petal cells are cyanidm, with glycosides as well.(3)Beside the differences in the compositions of pigments, the forms of trachoma on the epidermis of the petal, cone-like or caniniform, can also be used to distinguish different types of lantana, because the trachoma can influence the reflections of light from the epidermis of the petals and also affect colors of the flowers.(4)The result of SDS-gel electrophoresis shows that the biochemical pathways of petal cells in all species of lantana are similar, so we assume that there is mutant in the series of synthesizing enzyme when the anthocyanins of petal cells are formed, and thus, there are no anthocyanins appearing in the yellow and white species of lantanaThe results above are helpful for the understanding and discovering of lantana’s biological mechanisms, and can be used to create new types of lantana and to make further study of the metabolism of lantana’s complete anthocyanin’s biochemical pathway馬纓丹(Lantana ssp.)是常見景觀植物，容易栽種、花期長、花色多，且有些品系花色會隨著花期而變化。本實驗利用濾紙色層分析、高效能液相層析、SDS-gel電泳、細胞pH值測定及花瓣表皮細胞之毛茸(trichoma)型態之比較等方法探討馬纓丹花色之不同及變化的原因。結果顯示: (1)馬纓丹的花色及花色變化與花青素(anthocyanins)和類黃素(flavonoids)之組成有密切關係，而與花瓣細胞內pH值無關。(2)花瓣中所含花青素為矢車菊色素(cyanidm)，並且具有配醣基(glycoside)。(3)花瓣表皮細胞之毛茸型態，如圓錐形或犬牙型，會影響光的反射，進而影響花色，所以毛茸型態可做為區分馬櫻丹品系之特徵。(4)SDS-gel電泳的結果顯示，馬櫻丹各品系的花瓣細胞生合成類似，推測花瓣細胞產生花青素的一系列酵素中，已有突變發生，而造成黃色、白色品系無花青素。以上結果有助於了解馬纓丹花色變化之機制，可將其應用於改良出新的馬櫻丹之品系，或更深入研究馬櫻丹花青素完整生成代謝路徑。