蓝莓花色苷抗氧化功能及稳定性研究进展  

Research progress in antioxidant function and stability of blueberry anthocyanins

作　　者：罗晓玲[1] 徐嘉红[1] 杨武斌[1] 樵星芳[1] 陈建康[1] 

机构地区：[1]重庆市中药研究院,重庆400065

出　　处：《食品工业科技》2018年第4期312-317,共6页Science and Technology of Food Industry

基　　金：重庆市社会民生科技创新专项(cstc2015shmszx10010)

摘　　要：蓝莓花色苷具有清除自由基、提高抗氧化酶活性、抑制脂质过氧化的抗氧化活性,可用于防止体内氧化应激损伤。蓝莓作为天然抗氧化剂开发受到的极大限制就是花色苷的结构极不稳定,在提取、纯化、生产、贮藏过程中花色苷极容易受到破坏。本文从蓝莓花色苷的结构分类、其抗氧化功能的构效关系和提取花色苷的稳定性影响因素等方面的研究内容做出综述,以期为蓝莓花色苷的进一步研究和开发利用提供参考。Blueberry anthocyanin,which is available to prevent oxidative stress injury,possesses the functions of eliminating redical,improving the activity of antioxidant enzymes and inhibiting the antioxidant activity of lipid peroxidation. The exceedingly unstable structure of anthocyanins restricts the development of blueberry as natural antioxidants which are extremely vulnerable to destruction during the process of extraction,purification,production and storage. This thesis comprehensively elaborates the research content from the aspects of blueberry anthocyanin structure categories,the structureactivity relationship of antioxidant function and the stability of anthocyanin extraction,etc.,which was expected to provide reference for further research and utilization of the blueberry anthocyanins.

关 键 词：蓝莓花色苷 抗氧化活性 稳定性 

分 类 号：TS202.1[轻工技术与工程—食品科学]