花青素是造成植物的花多彩的主要原因，但花青素十分不穩定，且易受外在環境因素如溫度、光線、酸鹼度及氧化物等的影響而分解，因此關於花標本的保色，至今尚未有合宜的方法。本實驗以佳娜紅玫瑰(Grand gala)作為保色的研究對象。實驗中經過多方嘗試後，成功配製成可長久保真、保色的玫瑰花保存液，此保存液可有效將其顏色與外型至少保存半年以上。本實驗也進一步探討在保存液中葉片DNA的保存狀況及花瓣中花青素的含量是否隨保存時間延長而有所變化。利用改良式的酸鹼值差異法(pH differential method)定量花青素，並透過電泳和PCR分析選定的特定基因之保存情形。結果顯示保存液中浸泡的花瓣樣本，其花青素含量隨時間有些許下降，但其基本色澤維持不變，對植物葉片的DNA也無顯著破壞。結果驗證此保存液可作為玫瑰花標本有效長期保存的方式，也有進一步發展為保存其他花朵標本的潛力。

A. Jaeger: Rosenlexikon (1936), Zentralantiquariat der DDR, Leipzig 1970, and G. Weiland, Lubeck 1970
Andersen, O. M., & Jordheim, M. (2006). The anthocyanins. In O. M. Andersen & K. R. Markham (Eds.), Flavonoids (2nd ed.. Chemistry, biochemistry and applications, pp. 452-471). Boca Raton, FL: CRC Press.
Angeles Calatayud , Dolors Roca, Elisa Gorbe, Pedro F. Martinez.(2008).Physiological effects of pruning in rose plants cv. Grand Gala. Scientia Horticulturae 116, 73-79
Asen S, Stewart RN, Norris KH. (1975). Anthocyanin, flavonol copigments, and pH responsible for larkspur flower color. Phytochemistry 14: 2677-2682.
Boselli E, Boulton RB, Thorngate JH, Frega NG. (2004). Chemical and sensory characterization of DOC red wines from Marche (Italy) related to vintage and grape cultivars. J Agric Food Chem 52: 3843-3854.
Boulton, R. (2001). The copigmentation of anthocyanins and its role in the color of red wine: A critical review. American Journal of Enology and Viticulture, 52, 67-87.
Cabrita, L., Fossen, T., & Andersen, O. M. (2000). Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions. Food Chemistry 68(1), 101-107.
Cameira-dos Santos, P. J., Brillouet, J. M., Cheynier, V., & Moutounet, M. (1996). Detection and partial characterisation if new anthocyanin-derived pigments in wine. Journal of the Science of Food and Agriculture, 70(2), 204-208.
Cesar Romero-Sierra, Bath; John C. Webb, Kingston, both of Canada. Flower preservation. United states patent 4272571
Clifford, M. N. (2000). Anthocyanins – nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture, 80(7), 1063-1072.
Conrad Hans Eugster and Edith Marki-Fischer:(1991). The chemistry of rose pigments. Angew. Chem. Int. Ed. Engl. 30, 654-672
Da Costa, C. T., Nelson, B. C., Margolis, S. A., & Horton, D. (1998). Separation of blackcurrant anthocyanins by capillary zone electrophoresis. Journal of Chromatography A, 799(1–2), 321-327.
Darias-Martin J, Martin-Luis B, Carrillo-Lopez M, Lamuela-Raventos R, Diaz-Romero C, Boulton R. (2002). Effect of caffeic acid on the color of red wine. J Agric Food Chem 50: 2062-2067.
Davies, A. J., & Mazza, G. (1993). Copigmentation of simple and acylated anthocyanins with colorless phenolic compounds. Journal of Agricultural and Food Chemistry, 41(5), 716-720.
Delgado-Vargas F, Jimenez AR, Paredes-Lopez O. (2000). Natural pigment: carotenoids, anthocyanins, and betalains-characteristics, biosynthesis, processing and stability. Critical Reviews in Food Science and Nutrition 40:173-289
Dey, P. M., & Harborne, J. B. (1993). 1. Plant phenolics methods in plant biochemistry (2nd printing). London: Academic Press Limited. pp. 326-341.
Fleschhut, J., Kratzer, F., Rechkemmer, G., & Kulling, S. E. (2006). Stability and biotransformation of various dietary anthocyanins in vitro. European Journal of Nutrition, 45(1), 7-18.
Fumi Tatsuzawa,Tomohisa Yukawa, Koichi Shinoda, Norio Saito.(2005). Acylated anthocyanins in the flowers of genus Dendrobium section Phalaenanthe (Orchidaceae). Biochemical Systematics and Ecology 33, 625-629
G. Heinz-Mohr , V. Sommer.(1988). Die Rose: Enifaltung eines Symbols, Diederich, Munchen .
Garcia-Alonso M, Rimbach G, Rivas-Gonzalo JC, De Pascual-Teresa S. 2004. Antioxidant and cellular activities of anthocyanins and their corresponding vitisins A. Studies in platelets, monocytes, and human endothelial cells. J Agric Food Chem 52: 3378-3384.
Giusti, M. M., & Wrolstad, R. E. (2003). Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal, 14(3), 217-225.
Gutierrez IH. (2003). Influence of ethanol content on the extent of copigmentation in a Cencibel young red wine. J Agric Food Chem 51: 4079-4083.
Hale, K. L., McGrath, S. P., Lombi, E., Stack, S. M., Terry, N., Pickering, I. J., et al. (2001). Molybdenum sequestration in Brassica species. A role for anthocyanins. Plant Physiology, 126, 1391-1402.
Heredia, F. J., Francia-Aricha, E. M., Rivas-Gonzalo, J. C., Vicario, I. M., & Santos- Buelga, C. (1998). Chromatic characterization of anthocyanins from red grapes–I. pH effect. Food Chemistry, 63(4), 491-498.
Hillebrand, S., Schwarz, M., & Winterhalter, P. (2004). Characterization of anthocyanins and pyranoanthocyanins from blood orange [Citrus sinensis (L.) Osbeck] juice. Journal of Agricultural and Food Chemistry, 52(24), 7331-7338.
Honteyman. Plant tissue preservation method and solutions. United states patent 6764711 B1
Ito, F., Tanaka, N., Katsuki, A., & Fujii, T. (2002). Why do flavylium salts show so various colors in solution?: Effect of concentration and water on the flavylium’s color changes. Journal of Photochemistry and Photobiology A: Chemistry, 150(1-3), 153-157.
J. R. Massey et al.. Collection and field preparation of specimens. From Chapter 18 in Vascular Plant Systematics by A. E. Radford, W.C. Dickison, J. R. Massey and C. R. Bell, Harper and Row Publisher, 1974.
Jun Ogata, Yoshiahi Kanno, Yoshio Itoh, Hidehito Tsugawa, Masahiko Suzuki.(2005) Anthocyanin biosynthesis in roses. Nature Vol/435 /9 June
Jungmin Lee, Robert W. Durst and Ronald E. Wrolstad.(2005): Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method Collaborative Study. Journal of AOAC international VOL. 88, NO. 5.
Kearsley MW, Rodriguez N. 1981. The stability and use of natural colors in foods: anthocyanin, β-carotene and riboflavin. J Food Technol 16: 421-431.
Kennedy, J. A., & Waterhouse, A. L. (2000). Analysis of pigmented high-molecular mass grape phenolics using ion-pair, normal-phase high-performance liquid chromatography. Journal of Chromatography A, 866(1), 25-34.
Konczak, I., & Zhang, W. (2004). Anthocyanins-more than nature's colours (2004). Journal of Biomedicine and Biotechnology, 2004(5), 239-240.
Kong, J. M., Chia, L. S., Goh, N. K., Chia, T. F., & Brouillard, R. (2003). Analysis and biological activities of anthocyanins. Phytochemistry, 64(5), 923-933.
Lule, S. U., & Xia, W. (2005). Food phenolics, pros and cons: A review. Food Reviews International, 21(4), 367-388.
Markakis P. (1982). Stability of anthocyanins in foods. In: Anthocyanins as Food Colors. Markakis P (ed.), Academic Press Inc., New York, 163-178.
Matsufuji H, Otsuki T, Takeda T, Chino M, Takeda M. (2003). Identification of reaction products of acylated anthocyanins from red radish with peroxyl radicals. J Agric Food Chem 51: 3157-3161.
Mazza, G., & Brouillard, R. (1990). The mechanism of co-pigmentation of anthocyanins in aqueous solutions. Phytochemistry, 29(4), 1097-1102
McFarland in C. E, Meikle(Ed.): Modern Roses 8, Harrisburg, PA, USA 1980
Method and composition for plant preservation without leaf curling. US Patent 5627132
Mikanagi Y, Saito N, Yokoi M, Tatsuzawa F. (2000). Anthocyanins in flowers of genus Rosa, sections Cinnamomeae (=Rosa), Chinenses, Gallicanae and some modern garden roses. Biochem Syst Ecol 28: 887-902
Naveen Kumar, Girish Chand Srivastava, Kiran Dixit.(2008). Flower bud opening and senescence in roses ( Rosa hybrida L.). Plant Growth Regul 55, 81-99
Nebesky EA, Esselen WB, Jr., McConnell JEW, Fellers CR. (1949). Stability of color in fruit juices. Food Research 14: 261-274.
Nichenametla, S. N., Taruscio, T. G., Barney, D. L., & Exon, J. H. (2006). A review of the effects and mechanisms of polyphenolics in cancer. Critical Reviews in Food Science and Nutrition, 46(2), 161-183.
Pazmino-Duran, A. E., Giusti, M. M., Wrolstad, R. E., & Gloria, B. A. (2001). Anthocyanins from oxalis triangularis as potential food colorants. Food Chemistry, 75(2), 211-216.
Plamen Mollov , Kiril Mihalev , Vasil Shikov , Nikolina Yoncheva , Vasil Karagyozov. (2007). Colour stability improvement of strawberry beverage by fortification with polyphenolic copigments naturally occurring in rose petals. P. Mollov et al. / Innovative Food Science and Emerging Technologies 8, 318-321
Preservation of plant material. WO 99/55152
R. Scott-Moncrieff, J.Genet.32 (1936) 117.
Rein, M. (2005). Copigmentation reactions and color stability of berry anthocyanins. Helsinki: University of Helsinki. pp. 10-14.
Robert S. Dubrow, San Carlos, Calif. ; Geoffrey Samuels, New York, N.Y.; Robert J. Molinari, Wayne, Pa. Specimen display article. United states patent 5227205
Robert W. Strausser. Method of freeze-drying flower arrangements. United states patent 4312134.
Romero-sierra et al,. Flower preservation. United States Patent 4272571
Rossetto M, Vanzani P, Zennaro L, Mattivi F, Vrhovsek U, Scarpa M, Rigo A. (2004). Stable free radicals and peroxyl radical trapping capacity in red wines. J Agric Food Chem 52: 6151-6155.
S.H. Lim, C.F. Liew, C.N.Lim, Y.H. Lee and C.J. Goh.(1997). A simple and efficient method of DNA isolation from orchid species and hybrids. Biologia plantarum 4,(2):313-316,
Schwarz, M., Wabnitz, T. C., & Winterhalter, P. (2003). Pathway leading to the formation of anthocyanin–vinylphenol adducts and related pigments in red wines. Journal of Agricultural and Food Chemistry, 51(12), 3682-3687.
Schwarz, M., Wray, V., & Winterhalter, P. (2004). Isolation and identification of novel pyranoanthocyanins from black carrot (Daucus carota L.) juice. Journal of Agricultural and Food Chemistry, 52, 5095-5101.
Starr, M. S., & Francis, F. J. (1973). Effect of metallic ions on color and pigment content of cranberry juice cocktail. Journal of Food Science, 38(6), 1043-1046.
Stintzing, F. C., & Carle, R. (2004). Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends in Food Science and Technology, 15(1), 19-38.
Wei Chen, Karen L.B. Gast, Sheri Smithey.(2000). The effects of different freeze-drying processes on the moisture content, color, and physical strength of roses and carnations. Scientia Horticulturae 84 321-332
Wheldom and Wesley, Codicote, Hitchin.(1984). The bibliography of K. L. Stock: Rose books, Great Britain, characterizes 3279 works.
Wiermann, E. Wollenweber, C. Rehse, Z. Naturf.(1981).Only highly oxygenated and methylated flavonols give rise to yellow colors in flowers and pollen; cf. R. C 36(1981) 204; J. B. Harborne, Phytochemistry 20 1117
Wrolstad, R. E., Durst, R. W., & Lee, J. (2005). Tracking color and pigment changes in anthocyanin products. Trends in Food Science and Technology, 16(9), 423-428
Yoshida, K., Kitahara, S., Ito, D., & Kondo, T. (2006). Ferric ions involved in the flower color development of the Himalayan blue poppy, Meconopsis grandis Phytochemistry, 67(10), 992-998.
Zhu Wenxue, Dong Tieyou, Zhang Zhengyong. Experimental study on treanment of immortal peony flower. Luoyang Institute of Technology, Luoyang, 471039
王向前,生物標本保色防腐劑配置方法,中華人民共和國專利CN 88105221 A
王忠民,石秀花,李瑾瑜,2007,野玫瑰色素理化性質的研究,食品科學Vol.28, No.06
王星臣,一種冷凍保鮮蔬菜及保鮮方法,中華人民共和國專利CN 1105814A
朱廣廉,鐘誨文,張愛琴,1994,植物生理學實驗,淑馨出版社
沈仲剛,1998,玫瑰花栽培,園藝世界雜誌社, 97-101
林國筆,1990國內專利 159041
原著者:William G. Hopkins、Norman P. A. Huner, 編譯者:徐善德,廖玉琬,2006, 植物生理學, 第三版,偉明圖書有限公司, 55-63
郭建華,2005,植物綠色固定保色AB液的實驗研究,廣西中醫學院
湯法銀,2006,綠色藥用植物水浸標本的製作探討,鄭州牧業工程高等專科學校
黃肇宇,2006,植物標本原色澤的保色技術研究,玉林師範學院學報
寧淑香,鄒俠,陳靜,劉焰,2000,朝鮮野菊花色素的提取及其穩定性研究,Journal of Liaoning Teachers University. Vol.23 No.1, 77-80
劉坤,1994,水果浸漬標本的製作與保存,Beifang Guoshu
藍偉,蔡健,胡慶菊,2007,玫瑰花瓣乾燥保色技術與機理研究,Anhui Agri. Sci. Bull, 13( 4):67-68