蓝莓花青素的提取及分离研究进展  

Extraction and Separation of Blueberry Anthocyanins

作　　者：徐青[1] 周元敬[2] 黄筑 聂飞[1] 高贵龙[1] 

机构地区：[1]贵州科学院贵州省生物研究所,贵州贵阳550009 [2]贵州科学院贵州省分析测试研究院,贵州贵阳550002

出　　处：《食品与生物技术学报》2016年第9期897-906,共10页Journal of Food Science and Biotechnology

基　　金：贵州省自然科学基金重点项目(黔科合JZ字[2015]2006号);贵州省科技计划项目(黔科农G字[2013]4006号);贵州科学院青年基金重点项目(黔科院J合字[2014]01号)

摘　　要：蓝莓花青素是蓝莓的主要活性成分,具有多种生物活性,在食品、医药、化妆品、保健品等方面有着广阔的应用前景。近年来,有关蓝莓花青素的提取分离已获得深入广泛的研究。作者总结了目前蓝莓花青素提取和分离的技术方法,展望了其发展的趋势,旨在为蓝莓花青素的进一步开发利用和工业化生产提供参考。Blueberry anthocyanins are the major active ingredients of blueberry with a variety of biological activities and widely used in the fields of food, medicine, cosmetics, and so on. The deep investigation of their extraction, separation, and purification has been made in recent years and this article reviewed the advance. The research status of blueberry anthocyanins was summerized and prospected. This work would provide reference for further application and industrial production of blueberry anthocyanins.

关 键 词：蓝莓花青素 提取 分离 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]