本試驗分析可食用紫色紫羅蘭花（臺南一號）及單瓣蝶豆花之花瓣的花青素含量及抗氧化特性。紫羅蘭及蝶豆花分別含花青素7.51 ±0.04 mg/g與1.63±0.04 mg/g （以cyanidin-3-glucoside計）。冷凍乾燥紫羅蘭及蝶豆花的花瓣水萃物相較於95%乙醇萃取物有較高之總酚類化合物、總類黃酮含量與抗氧化活性。紫羅蘭花及蝶豆花的花瓣水萃取物之DPPH自由基清除半效應濃度EC50分別為1.76及4.33 mg/mZ，鐡離子還原抗氧化力分別為1.76± 0.01及0.91 ±0.01 mM Fe(II)。兩種花辦的水萃取物對Salmonella typhimuriumTA98及TA100之細菌基因突變分析，在不論有無添加大鼠肝臟抽出物S9時均無明顯致突變性；而蝶豆花之95%乙醇萃取物則有細菌基因致突變性。本試驗結果顯示，紫羅蘭花及蝶豆花辦富含花青素，其水萃取物具有較高抗氧化活性；具有應用於改善食品顏色及作為機能性食品之潛力。

Two edible flowers of violet (Matthiola incana Tainan No.1) and butterfly pea (Clitoria ternatea, single) were evaluated for their total anthocyanin and antioxidant properties. The anthocyanin contain is 7.51 ± 0.04 mg/g and 1.63 ± 0.04 mg/g for violet and butterfly pea flower petals (calculated by cyanidin-3-glucoside) respectively, and their water extracts of freeze-dried flower showed higher total phenolic compounds, total flavonoid content and antioxidant activity than their 95% ethanol extract. The 50% effective concentrations (EC50) of the DPPH free radical scavenging concentration is 1.76 and 4.33 mg/mL, and the ferric reducing antioxidant power (FRAP) is 1.76 ± 0.01 and 0.91 ± 0.01 mM Fe (II), respectively. The Ames test against Salmonella typhimurium TA98 and TA100 of water extract shows no significant mutagenicity with or without rat S9, but alcoholic extract of C. ternatea. These results demonstrated the water extract of these two edible flower petals contain rich anthocyanins, and the shows more effective antioxidant activity, which could be a potential source for food color improving additives or as functional foods.