天然棕色素研究概况  

Research progress on natural brown pigment

作　　者：成焕波 王磊 魏朝丹 熊瑜 刘源才 CHENG Huan-bo WANG Lei WEI Chao-dan XIONG Yu LIU Yuan-cai

机构地区：[1]劲牌有限公司,黄石435100

出　　处：《中国食品添加剂》2016年第12期205-209,共5页China Food Additives

基　　金：湖北省重大科技专项(2013ACC003)

摘　　要：棕色是间于黄色和红色之间的一种复合颜色,棕色素则为色素中的黄色物质与红色物质混合而成的复合色素。天然棕色素常提取于植物成熟的果实、种子、果壳或果核中,用于着色棕色食品,如可可色素用于巧克力着色、板栗壳色素用于配制酒调色等。本文综述了国内外常见天然棕色素的研究概况,包括来源、提取方法、主要化学成分类型、药理活性、稳定性、应用情况等方面。Brown is a compound color between yellow and red,and brown pigment is a compound pigment by yellow pigment and red pigment. Natural brown pigment is usually extracted from fruits,seeds,nut shells or stones of plants which are used for coloring brown food. Such as Cocoa pigment is used for coloring chocolate and chestnut shells pigment is used for coloring liqueur. This article presents an overview about domestic and oversea researches on natural brown pigment,such as origin,extraction method,major chemical constituents type,pharmacological activities,stability,current situation and so on.

关 键 词：天然棕色素 提取方法 化学成分 药理活性 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]