植物天然食用色素的功能及其制备工艺  

Review on Physiological Functions and Preparation Technologies of Natural Edible Pigments from Plants

作　　者：刘丽娅[1] 陈山[2] 王军[1] 韩忠[1] 袁竹连[1] 

机构地区：[1]广西大学轻工与食品工程学院 [2]广西大学糖业工程技术研究中心,南宁530004

出　　处：《食品与发酵工业》2006年第9期96-100,共5页Food and Fermentation Industries

基　　金：国家"科技型中小企业技术创新基金"资助项目(No.06C26224500457)

摘　　要：开发和利用天然色素是世界食用色素发展的总趋势,本文对近年来国内外植物性天然食用色素的功能、提取精制工艺及其结构鉴定技术进行了综述,并指出天然色素具有良好的市场开发潜力,新型分离纯化技术将对推进天然色素产业化应用起到重大的作用。Several kinds of natural edible pigments and their physiological functions as well as the extracting and purifying technologies and structure identification are summarized. It is obviously to see that the synthetic organic pigments will be replaced by the natural edible pigments, and new types of extracting and purifying technologies will promote the development of natural pigment industry.

关 键 词：天然食用色素 提取精制 结构鉴定 

分 类 号：TS202.3[轻工技术与工程—食品科学]