植物源天然食用色素及其开发利用研究进展  

Review on Development and Utilization of Natural Edible Pigments from Plant Sources

作　　者：缪少霞 王鹏 徐渊金 孙健[2,3] 李昌宝[2] 李丽[2] 

机构地区：[1]建德市质量计量监测中心,浙江建德311600 [2]广西农业科学院农产品加工研究所,广西南宁530007 [3]广西作物遗传改良重点开放实验室,广西南宁530007

出　　处：《食品研究与开发》2012年第7期211-216,共6页Food Research and Development

基　　金：广西科学研究与技术开发计划课题(桂科攻10100009-2)

摘　　要：植物源天然食用色素色调自然,安全性高,有些兼具营养和药理作用,目前已逐渐替代人工合成色素。结合近年来的研究,从植物源天然色素的发展历史、分类、性质特点及适用范围、提取与纯化方法、分析鉴定及筛选等几个方面进行系统的论述。以期为植物源天然食用色素的深入研究及其开发利用奠定理论基础。Natural edible pigments from plants exhibit inartificial color in appearance. They are safe for our health, and some of them possess nutritional and medicinal benefits. Therefore, at present, the natural plant pigments have gradually substituted for artificial ones. This paper systematically reviewed history, category, property and utilization, extraction and purification, as well as identification and selection of natural edible pigments from plants. This review would be a theoretical foundation for further research on their development and utilization.

关 键 词：植物源 食用色素 开发 利用 理论基础 

分 类 号：TS264.4[轻工技术与工程—发酵工程]