花青素稳定性影响因素及改善方法研究进展  

Influencing Factors and Improving Methods of Anthocyanin Stability

作　　者：徐青[1] 王代波 刘国华 李冰晶 周元敬[2] XU Qing;WANG Dai-bo;LIU Guo-hua;LI Bing-jing;ZHOU Yuan-jing(Institute of Biology,Guizhou Academy of Sciences,Guizhou 550009,Guiyang,China;Center for Physico-chemical Test and Analysis,Guizhou Academy of Sciences,Guizhou 550000,Guiyang,China)

机构地区：[1]贵州科学院生物研究所,贵州贵阳550009 [2]贵州科学院分析测试研究院,贵州贵阳550000

出　　处：《食品研究与开发》2020年第7期218-224,共7页Food Research and Development

基　　金：贵州省重大专项子课题项目(黔科合重大专项字[2015]6013-4);贵州省省级科研专项项目(黔科院专合字[2017]01号);贵州省自然科学基金重点项目(黔科合JZ字[2015]2006号);贵州科学院青年基金项目(黔科院J合字[2016]20号)。

摘　　要：花青素作为一种天然食用色素,不仅资源丰富、安全无毒,而且具有较高的营养价值和药理作用,在食品、药品和化妆品等领域越来越受到人们的青睐。然而,天然的花青素是不稳定的,受本身结构和外界因素的影响易变质,使其应用受到了很大限制,这也成为近年来众多学者的研究热点。该文综述了花青素的结构特点,重点阐述影响花青素稳定性的因素,并从物理和化学两个方法角度探讨了花青素在加工和储存过程中提高其稳定性的技术手段,以期为花青素更深入地研究和产品开发提供参考。As a kind of natural edible pigment,anthocyanin is not only rich in resource,safe and non-toxic,but also has high nutritional and pharmacological actions. It has been widely used in food,medicine,and cosmetics fields,and attracted a great deal of attention. However,due to its relative instability influenced by its own structure and external factors,the application of anthocyanin has been greatly limited. In order to improve anthocyanin stability,a large number of researchers have carried out extensive research. In this paper,the structural types of anthocyanins were briefly introduced,the factors affecting the stability of anthocyanins were emphatically described,and the technical means for improving the stability of anthocyanins in the preparation,storage and processing of anthocyanins were discussed from the physical and chemical perspectives. This work would provide a reference for further research and industrial utilization of anthocyanins.

关 键 词：花青素 稳定性 提高 影响因素 物理方法 化学方法 

分 类 号：TS264.4[轻工技术与工程—发酵工程]