桑椹花色苷生理活性及加工稳定性研究进展  

Review on biological activity and processing stability of anthocyanin in mulberry fruit

作　　者：李兆路 陈芹芹[1] 毕金峰[1] 吴昕烨[1] 段玉权[1] 司旭[1] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工重点实验室,北京100193

出　　处：《食品工业科技》2015年第9期395-399,共5页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项经费资助(201303073);新疆生产建设兵团科技支疆计划(2013AB020)资助

摘　　要：花色苷是桑椹所含的重要生理活性物质之一,具有抗氧化、抗癌、神经保护、心脑血管保护和抑制体重增加等功效,但在桑椹加工与贮藏过程中,花色苷对热和光等因素较敏感,易发生不利降解,从而降低其生物活性。本文综述了近年来国内外桑椹花色苷的研究进展,主要涉及桑椹花色苷的生理活性和加工及贮藏过程中的稳定性,旨在为桑椹花色苷资源的高效利用提供理论支撑。Anthocyanins are a kind of the most important bioactive compounds contained in mulberry fruit,which related to the functions of antioxidant,anticancer,neuroprotective,cardiovascular protection and anti- obesity effects,etc. However,the anthocyanins are unstable under the conditions of heat and light,which result in the degradation during processing and storage.This review presents an overview on biological activity,processing and storage stability of anthocyanins in mulberry fruit based on the researches in recent years,aiming to provide theoretical supports for the efficient utilization of anthocyanins in mulberry fruit.

关 键 词：桑椹 花色苷 生理活性 加工 稳定性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]