花青素提取、纯化及稳态化技术研究进展  

Progress on methods of extraction,purification and stability of anthocyanins

作　　者：闫秋丽[1] 朱诗优[1] 杨鑫鑫[1] 侯占群[1] 袁芳[1] 高彦祥[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2011年第10期219-222,共4页Food Science and Technology

基　　金："十一五"国家科技支撑计划项目(2006BAD27B00)

摘　　要：作为一种天然色素,花青素在食品、化妆品及医药方面具有巨大的应用潜力,但因加工过程中稳定性较差使其应用受到限制。对近年来花青素的提取、纯化及稳态化技术进展进行了综述。As a natural pigment,the anthocyanins have great potential in food,cosmetic,and medicine,which application is limited due to its property of instability.The methods of extraction,purification and stability of anthocyanins were reviewed in this paper.

关 键 词：花青素 提取 纯化 辅色 微胶囊 

分 类 号：TS202.3[轻工技术与工程—食品科学]