蓝莓花青素的研究进展  

Advances in Research on Anthocyanins of Blueberry

作　　者：李金星[1] 胡志和[1] 

机构地区：[1]天津市食品生物技术重点实验室/天津商业大学生物技术与食品科学学院,天津300134

出　　处：《核农学报》2013年第6期817-822,共6页Journal of Nuclear Agricultural Sciences

基　　金：贵州省果品加工工程技术研究中心建设项目[黔科合农G字(2011)4001]

摘　　要：花青素作为一种天然食用色素,与合成色素相比,具有安全性高,资源丰富,且具有一定的营养和药理作用等优点,已在食品、医药、化妆品等领域得到了广泛的应用。近年来,由于蓝莓富含花青素,逐渐成为国内外研究的热点。本文综述了蓝莓的概况、蓝莓花青素的基本结构及种类、提取纯化技术、稳定性及其生理功能的最新研究进展,以期为蓝莓产业化发展中的技术问题提供一定的参考。Anthocyanins（a kind of natural food colorants）,which have higher edible safety,more abundant resources than man-made ones,have been extensively used in the food,drug,cosmetics industries and so on because of their apparent nutrient and pharmacological functions.In recent years,researches on blueberry have increased rapidly due to their abundant content of anthocyanins.In order to provide certain guideline for the technical problems in the blueberry industry development,overview of blueberry anthocyanins have been done in this paper,such as their basic structures and types,isolation and purification technologies,stability and physiological functions.

关 键 词：蓝莓 花青素 提取 纯化 稳定性 生理功能 

分 类 号：S663.9[农业科学—果树学]