葡萄皮色素研究进展  

Progress in Research on Pigments from Grapeskins

作　　者：王彦阳[1] 蔡小玉 陈梓轩 吴远东 Wang Yanyang;Cai Xiaoyu;Chen Zixuan;Wu Yuandong(Jiangmen Polytechnic,Jiangmen 529090,China)

机构地区：[1]江门职业技术学院,广东江门529090

出　　处：《现代食品》2020年第13期16-18,共3页Modern Food

基　　金：广东省农村科技特派员,农产品食品加工技术培训项目(编号:KTP20190179)。

摘　　要：葡萄皮色素具有消除自由基、改善脂质、抗变异原以及抗肝疡、防御身体过氧化、防止动脉硬化等许多生理功能。本文介绍了葡萄皮色素的结构、葡萄皮色素提取工艺、葡萄皮色素的稳定性、部分添加剂对葡萄皮色素的影响以及葡萄皮色素在非食品领域的应用。Pigments from Grapeskin has many physiological functions such as eliminating free radicals, improving lipids, resisting allergens, resisting liver ulcers, defending the body from peroxidation, and preventing arteriosclerosis. This paper introduces the structure of grape skin pigment, the progress of grape skin pigment extraction process, the influence of some additives of grape skin pigment stability on grape skin pigment and the application of grape skin pigment in nonfood field.

关 键 词：葡萄皮 色素 组成 生理功能 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]