提高天然色素稳定性方法的研究进展  

Research Progress on Improving the Stability of Natural Pigment

作　　者：徐馨 丁金龙[1] 

机构地区：[1]广东工业大学轻工化工学院,广州510006

出　　处：《中国调味品》2018年第1期175-179,共5页China Condiment

基　　金：国家公益性行业(农业)科研专项(201303077)

摘　　要：天然色素安全性高,很多还具有营养价值和保健功能,已成为色素产品研究开发的热点;但天然色素总体稳定性较差,很大程度限制了天然色素的产品化开发与应用。文章综述了影响天然色素稳定性的主要因素,并归纳分析出添加稳定剂、微胶囊化、色素分子结构修饰、改善天然色素加工储存条件等提高天然色素稳定性的方法,拟为提高天然色素稳定性研究提供方法学参考。With the properties of high safety, nutritional value and health iunctlon, extensive researcu~ l,uw been reported in the field of natural pigment. However, the application of most natural pigments is limited to the structural stability. In this review, summarize the main factors that affect the stability of natural pigments and systematically analyze the methods for improving the stability of natural pigments by adding stabilizer, preparing microcapsule, molecular structure modification and improvement of natural pigment processing and storage conditions, etc.. This work would provide methodological reference for improving the stability of natural pigmems.

关 键 词：天然色素 稳定性 提高 

分 类 号：TS202.3[轻工技术与工程—食品科学]