花青素的生物合成和成色机理及提高其稳定性的途径  

作　　者：顾林[1] 朱洪梅[2] 顾振新[2] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225001 [2]南京农业大学农业部农畜产品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品工业科技》2007年第11期240-244,共5页Science and Technology of Food Industry

基　　金：江苏省科技厅高新技术项目(BG2004323)

摘　　要：花青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。长期以来,花青素一直是人们研究和开发的重要天然色素。本文综述了花青素的化学结构、生物合成、成色机理和提高其稳定性的途径。Anthocyanidins are natural colorants which widely exist in plants. They are not only excellent natural food additive, but also good for human health. Anthocyanidins are the most important natural colorants that have been studied and explored for a long time. The chemical structure of anthocyanidins, biological synthesis pathway, mechanism of forming color and the ways of improving their stability were reviewed in this article.

关 键 词：花青素 花色苷 辅色作用 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]