黑豆皮色素提取工艺及功能活性研究进展  

Research Progress on Extraction Process and Functional Activity of Pigment from Black Bean Peel

作　　者：肖秀婵 李强林 周筝 赵二劳[2] 杨洁[2] XIAO Xiu-chan;LI Qiang-lin;ZHOU Zheng;ZHAO Er-lao;YANG Jie(College of Architectural and Environmental Engineering,Chengdu Technological University,Chengdu 611730,China;Department of Chemistry,Xinzhou Teachers University,Xinzhou 034000,China)

机构地区：[1]成都工业学院建筑与环境工程学院,成都611730 [2]忻州师范学院化学系,山西忻州034000

出　　处：《中国调味品》2020年第11期185-188,共4页China Condiment

基　　金：国家自然科学基金青年基金资助项目(21705011)。

摘　　要：黑豆皮是黑豆加工生产中的副产品,含有多种功能成分,色素是其中的重要功能成分之一,在食品、医药、饮料和化妆品等领域有广阔的应用前景。文章综述了近10年来国内黑豆皮色素提取工艺及功能活性的研究进展,展望了其研究方向,为黑豆皮的合理开发及黑豆皮色素的深入研究和应用提供了参考和借鉴。Black bean peel is a by-product in the production of black bean.It contains many functional ingredients,and pigment is one of the important functional components,which has broad application prospects in the fields of food,medicine,beverages and cosmetics.In this paper,the research progress on the domestic extraction process and functional activity of pigment from black bean peel in the past 10 years is reviewed,and the research directions are prospected,which has provided references for the rational development of black bean and the further research and application of black bean peel pigment.

关 键 词：黑豆皮 色素 提取工艺 功能活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]