提高花色苷稳定性的研究进展  

Research advances of the stability of anthocyanins

作　　者：李颖畅[1] 齐凤元[1] 樊严 

机构地区：[1]渤海大学生物与食品科学学院,辽宁锦州121000 [2]锦州农业科学研究院生物技术所,辽宁锦州121000

出　　处：《中国调味品》2009年第11期88-90,111,共4页China Condiment

摘　　要：花色苷可作为食品添加剂、着色剂,且具有重要的生理功能,但其稳定性易受各种理化因素的影响而发生变化。几十年来,就如何提高花色苷的稳定性进行了大量研究,目前已经取得了一定成果。文章就影响花色苷稳定性的因素和通过辅色作用、结构修饰、微胶囊技术等提高花色苷的稳定性进行了阐述。Anthocyanins is foodstuff additive and colorant. Anthocyanins have important functional Characteristic, but its stability was influenced by various physical-chemical factors. How to improve the stability of anthocyanins is always important task. Now research harvest was obtained. Effects of on the stability of factors were discussed. Improving colour , microencapsulation and molecular modification of anthocyanins were discussed in this paper.

关 键 词：花色苷 稳定性 辅色作用 结构修饰 微胶囊技术 

分 类 号：TS202.3[轻工技术与工程—食品科学]