红甘蓝色素及其稳定性研究进展  

ADVANCED RESEARCH ON PROPERTIES AND STABILITY OF THE PIGMENTS FROM RED CABBAGE

作　　者：程雪源[1] 徐雷[1] 范龚健[1] 顾振新[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品研究与开发》2007年第4期188-192,共5页Food Research and Development

基　　金：江苏省科技厅高新技术项目(BG2004323)

摘　　要：红甘蓝色素是花色素的一种。花色素是植物组织中广泛存在的一类物质,它不仅是良好的天然食品添加剂,而且有益于人体健康。对红甘蓝色素的主要结构、理化性质、提取工艺及其稳定性等方面的研究现状进行综述,并提出了提高其稳定性的途径。Red cabbage pigment is a kind of anthocyanidina which widely exist in plants. They are not only natural food colorant, but also benefit for human health. The pigment＇s structures, physic-chemical properties, extraction and purification methods, stability and the ways of improving its stability were reviewed in this paper.

关 键 词：红甘蓝 色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]