黑米花色苷研究进展  

RESEARCH PROGRESS ON BLACK RICE ANTHOCYANINS

作　　者：郭红辉[1] 凌文华[2] 

机构地区：[1]韶关学院英东生物工程学院,广东韶关512005 [2]中山大学公共卫生学院,广东广州510080

出　　处：《食品研究与开发》2008年第3期133-136,共4页Food Research and Development

基　　金：国家自然科学基金项目(30371215)

摘　　要：对黑米中花色苷色素的存在形式及构成、提取纯化和定性定量分析方法以及生理功能进行了概述,并提出了今后黑米花色苷的研究方向。This paper reviews the research progress on black rice anthocyanins, including their occurrence, the extraction and purification methods, quantitative and qualitative analysis, as well as the psychological activities. In addition, the research prospects are also presented.

关 键 词：黑米 花色苷 色素 生理功能 

分 类 号：TS202.3[轻工技术与工程—食品科学]