天然食用色素——花青素的研究现状及发展趋势  

Research Status and Development Tendency of Natural Edible Pigment——Anthocyanidin

作　　者：乌日罕[1,2] 付艳茹[1] 张烨[1] Wu Rihan;Fu Yanru;Zhang　Ye(Hohhot Vocational College,Hohhot　010058, China;School of Food Science and Engineering, Inner Mongolia Agricultural University,Hohhot　010018, China)

机构地区：[1]呼和浩特职业学院,内蒙古呼和浩特010058 [2]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《现代食品》2016年第16期35-36,共2页Modern Food

摘　　要：花青素是自然界中广泛存在于植物中的天然水溶性色素,属于黄酮类化合物的一种,也是植物花瓣中的主要呈色物质之一。基于此,对花青素的来源、特性进行综述,同时对花青素的提取工艺及研究现状进行总结与分析。Anthocyanins are natural water soluble pigments which are widely existed in plants,it belongs to a kind of flavonoid compound,and is also one of the main color substances in plant petals.Based on this,the origin and characteristics of anthocyanins were reviewed,and the extraction technology and research status of anthocyanins were summarized and analyzed.

关 键 词：花青素 分离提取 食品工业 

分 类 号：TS202.3[轻工技术与工程—食品科学]