玫瑰茄红色素研究进展  

Research Progress on Roselle Red Pigment

作　　者：周振 李杰 韩惠娟 黄建香 林泽斌 ZHOU Zhen;LI Jie;HAN Hui-juan;HUANG Jian-xiang;LIN Ze-bin(Guangdong Geeching Biomedical Technology Co.,Ltd.,Huizhou 516081,China)

机构地区：[1]广东暨晴生物医药科技有限公司,广东惠州516081

出　　处：《中国调味品》2021年第1期196-200,共5页China Condiment

摘　　要：玫瑰茄红色素是一类天然的花色苷类色素,具有抗氧化、降血压、抑菌和抗肿瘤等重要生物活性,常被作为食品添加剂。目前溶剂提取法、微波辅助提取法、超声波辅助提取法等是玫瑰茄红色素的主要提取方法,进一步利用膜分离法、大孔树脂分离法和高速逆流色谱法等技术纯化色素。通过微胶囊化、添加稳定剂、花色苷结构修饰等提高玫瑰茄红色素的稳定性。综述了玫瑰茄红色素的理化性质、提取方法、纯化手段、提高稳定性方法、活性及应用等方面的最新研究进展,并对玫瑰茄红色素未来的研究趋势做了简要分析,对该色素在食品和调味品领域的研究和开发有一定参考价值。Roselle red pigment is a kind of natural anthocyanin pigment,it has important biological activities such as anti-oxidation,lowering blood pressure,anti-bacteria and anti-tumor and so on,and it is often used as food additive.At present,the main methods for extracting red pigments from roselle are solvent extraction,microwave-assisted extraction,ultrasonic-assisted extraction and so on.The membrane separation method,macroporous resin method and high-speed countercurrent chromatography are used to purify the pigments.The stability of roselle red pigments is improved by microencapsulation,stabilizer addition,anthocyanin structure modification.The latest research progress on physicochemical properties,extraction methods,purification methods,stability improvement methods,activity and application of roselle red pigments are reviewed.The research trend of roselle red pigments in the future is briefly analyzed,which has a certain reference value for the research and development of the pigments in the field of food and condiment.

关 键 词：玫瑰茄红色素 理化性质 提取纯化 稳定性 活性和应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]