葡萄花色苷的合成及稳定性研究进展  

Research progress on synthesis and stability of grape anthocyanins

作　　者：王维茜 邓洁红[1] 魏一枝 刘永红[2] 

机构地区：[1]湖南农业大学食品科学技术学院食品科学与生物技术湖南省重点实验室,湖南长沙410128 [2]湖南生物机电职业技术学院,湖南长沙410127

出　　处：《中国酿造》2014年第5期10-14,共5页China Brewing

基　　金：国家自然科学基金(31271836);湖南省研究生创新课题(CX2012B290)

摘　　要：葡萄花色苷是一种优良的天然色素,但其性质不稳定,易降解,因而阻碍其广泛应用。通过查阅大量文献,总结了花色苷的合成途径,综述了光和热、pH值、氧化剂及过氧化剂、金属离子、酶、糖、SO2、亲核试剂及抗坏血酸对花色苷稳定性的影响和降解机制,并对提高花色苷稳定性的4种手段即分子内辅色、分子间辅色、化学改性和生物工程进行了概述。Grape anthocyanins is a good natural pigment, but the unstable property being degraded easily limites its wide application. Through consulting a large number of literatures, the way of anthocyanins synthesis was summarized. The effect of light, heat, pH, oxidant agent, peroxide agent, met al ion, enzyme, sugar, S02, nucleophilic reagent on the anthocyanin stability was discussed and the degradation mechanism was reviewed. Four means, namely intramolecular copigmentation, intermolecular copigmentation, chemical modification and biological engineering, to improve the anthocyanins stability were summarized as well.

关 键 词：花色苷 合成 稳定性 辅色 

分 类 号：S663.1[农业科学—果树学] Q946.83[农业科学—园艺学]