蓝靛果忍冬花色苷的研究进展  

Research Progress on Anthocyanins of Lonicera caerulea L.

作　　者：唐敬思 王红梅[1] 佟锰 钱镭[1] 张岚[1] 那治国[1] TANG Jing-si;WANG Hong-mei;TONG Meng;QIAN Lei;ZHANG Lan;NA Zhi-guo(Department of Food and Environmental Engineering,East University of Heilongjiang College,Harbin 150066,Heilongjiang,China)

机构地区：[1]黑龙江东方学院食品与环境工程学部,黑龙江哈尔滨150066

出　　处：《食品研究与开发》2020年第16期220-224,共5页Food Research and Development

基　　金：黑龙江东方学院科研/横向课题(HDFHX160102);黑龙江东方学院-国家乳业工程技术研究中心联合乳品学院研究生导师开放基金(LHXYDS201801)。

摘　　要：蓝靛果忍冬果实中含有大量的花色苷,具有诸多的生理功能,是继草莓、树莓、蓝莓之后的又一小型浆果。近年来,国内外学者对蓝靛果花色苷进行了大量研究,该文对蓝靛果忍冬花色苷的提取与纯化、结构鉴定、稳定性、生理活性等方面进行综述,以期为蓝靛果忍冬花色苷的开发与利用提供理论依据。Lonicera caerulea L. fruit contains a lot of anthocyanins and has many physiological functions. It is a small berry after strawberry,raspberry and blueberry. In recent years,there have been a lot of researches on anthocyanins of Lonicera caerulea L.,in this paper,the extraction,purification,structure identification,stability,physiological activity of Lonicera caerulea L. anthocyanins were introduced,the aim was to provide theoretical basis for the development and utilization of Lonicera caerulea L. anthocyanins.

关 键 词：蓝靛果忍冬 花色苷 稳定性 生理活性 抑菌作用 

分 类 号：TS264.4[轻工技术与工程—发酵工程]