食用天然红色素的研究进展  

Research and Progress on Edible Natural Red Pigments

作　　者：陈毅怡 刘晓静[1] 曾晓房[1] 于立梅[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《广州化工》2017年第23期6-8,共3页GuangZhou Chemical Industry

基　　金：广州市科技计划项目(201704020028);广州市科技计划项目(201704020029)

摘　　要：居于人工合成色素的缺点和天然色素的优点,开发具有营养保健功效的天然色素是食品添加剂行业的必然趋势。红色素作为一类重要的食品色素,具有广阔的开发前景。本文主要以红曲红、胭脂虫红、红枣红和南极红这四种天然红色素为例,对它们的来源、活性功能、应用状况及发展前景等方面作了概括介绍,以期为天然红色素的开发提供一定的参考。Due to the harm of synthetic pigments and the safety of natural pigments, the development of natural pigments with nutritional and health effects is the inevitable trend in the food additive industry. Red pigment is a class of important food pigments, with a broad development strength and prospects. In this paper, four kinds of natural red pigment, such as red yeast red, cochineal red, red dates and Antarctic red, were introduced, and their origin, active function, application status and development prospect were summarized in order to provide some reference to the development of natural red pigment.

关 键 词：天然红色素 红曲红 胭脂虫红 红枣红 南极红 

分 类 号：TS202.3[轻工技术与工程—食品科学]