天然植物色素稳定性及其应用研究进展  

Research Progress on the Stability and Application of Natural Plant Pigments

作　　者：李泉岑 王佳奇 伍子涵 焦清波 王国相 张智涛 王莹 张雨晴 LI Quancen;WANG Jiaqi;WU Zihan;JIAO Qingbo;WANG Guoxiang;ZHANG Zhitao;WANG Ying;ZHANG Yuqing(College of Life Science,Tarim University,Alar 843300,China;Key Laboratory of the Deep Processing Corps of Characteristic Agricultural Products in Xinjiang,Alar 843300,China)

机构地区：[1]塔里木大学生命科学学院,新疆阿拉尔843300 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《现代食品》2020年第22期59-62,共4页Modern Food

摘　　要：近年来,天然植物色素的功能和重要性逐渐凸显,但维持其稳定性仍然是目前需要解决的重要问题。本文对天然色素稳定性的影响因素、结构鉴定进行综述,并对天然色素的未来发展方向进行展望,旨在为今后天然色素的开发和利用提供理论基础。In recent years,the function and importance of natural plant pigments have been gradually highlighted,but maintaining its stability is still an important problem to be solved.In this paper,the influencing factors and structure identification of natural pigment were reviewed,and the future development direction of natural pigment was prospected in order to provide theoretical basis for the development and utilization of natural pigment in the future.

关 键 词：天然植物色素 稳定性 结构分析 应用前景 

分 类 号：TS202.3[轻工技术与工程—食品科学]