듀럼밀(Triticum durum var. hordeiforme 2n=28 AABB)에서 trisomics(2n=28＋1)을 육성하여 외부형태적 형질에 발현되는 양적효과를 조사하였다. Trisomics은 각각의 잉여염색체에 존재하는 유전자의 상호작용에 의해서 외부형태적 형질에 정상식물과 명백히 상이한 양적효과를 나타내었다. 그러나 A및 B의 양 genome에 속하는 동조염색체간에는 서로 유사한 특성을 나타내어 상호 구별짓기가 매우 어려웠다. 이와 같은 현상으로 부터 몇몇의 외부형질에 관여하는 주동유전자의 염색체위치는 동조염색체상에 존재하고 있음이 시사되었으며, 이들은 같은 역할을 하는 동조유전자인 것으로 밝혀졌다. 따라서 듀럼밀의 동조성 및 연관군이 동시에 해명된 것으로 보여지며, 본 trisomics은 밀속의 A및 B genome의 각각의 염색체에 관한 유전분석 및 유전자지도 작성을 위한 연구재료로서 유익할 것이다. 또한 빵밀(Triticum aesitivum AABBDD)의 선조종인 듀럼밀(T. durum AABB)과 타루호밀(T. squarrosa DD)의 진화과정 및 비교유전분석상 매우 중요한 소재로서 이용될 것이다.

The edible natural pigments extracted from plant organs become steadly popular to consumer because of those physiological functions desirable for food preservation and human health in recent years. There are a number of colored rice genotypes from light brown to blackish purple via reddish brown and purple. Some researchers reported their results on extraction recipes and identification of chemical structure of the pigments from the colored rice. The pigments extracted from colored rices can be largely divided into two types of anthocyanin and tannin pigments. Anthocyanin pigments are mainly contained in purple or blackish purple rice while tannin pigments are mainly contained in brown or reddish brown rice. Some brownish purple rices showed two peaks of tannin and anthocyanin pigments simultaneously. Purple rices showed better extraction of pigments in 0.1~% HCl-contained 80~% methanol or 0.5~% malic-acid-contained 80~% ethanol, while red rices revealed better extraction of pigments in 0.01~% citric-acid-contained 80~% ethanol. The anthocyanin pigments are generally unstable to heat, light and acidity of solution. The pigments extracted from colored rice can be preserved stably under the dark and cool(<5~circC ) condition and at pH 2.0~~4.0 . The anthocyanin pigments of purple rice are mainly composed by cyanidin-3-glucoside (chrysanthemin). The other pigment fractions in purple rice were identified to peonidin-3-gluco-side, malvidin-3-galactoside(uliginosin) and cyanidin-3-ramnoglucoside(keracyanin). The pericarp coloration of purple rices is controlled by three complimentary genes C (anthocyanin), A(activator) and Plw (purple leaf) genes, while the red rices are expressed by complimentary interaction between Rc(basic substance of pigment) and Rd(distribution of pigment) genes or C and Plw genes. Recently, the antioxidation and antimutagenic activity in main component of anthocyanin pigments extracted from colored rice were identified. The natural pigments from colored rice can be useful for beverages, cakes, ice scream, cosmetic and so on.