紫甘薯花色苷应用的研究进展  

Research Progress on the Application of Purple Sweet Potato Anthocyanin

作　　者：尹浩哲 贺西西 李舒 李雪姣 YIN Haozhe;HE Xixi;LI Shu;LI Xuejiao(Sanquan College of Xinxiang Medical College,Xinxiang 453003,China;Department of Pathogenic Biology and Immunology,School of Basic Medicine Sanquan College of Xinxiang Medical University,Xinxiang 453003,China)

机构地区：[1]新乡医学院三全学院,河南新乡453003 [2]新乡医学院三全学院基础医学院病原生物学与免疫学教研室,河南新乡453003

出　　处：《现代食品》2021年第21期18-21,25,共5页Modern Food

基　　金：青年教师培养项目(SQ2021YQJH02)。

摘　　要：紫甘薯花色苷(Purple Sweet Potato Anthocyanin,PSPA)是一种纯天然、安全、无毒且具有抗氧化、抑制细菌生长等独特优点的色素,在食品、医药行业皆有一定的应用价值。本文就紫甘薯花色苷的提纯工艺、抑制细菌生长、调节肠道紊乱菌群、抗氧化和抗癌作用进行综述,为紫甘薯花色苷研究的进一步开展提供参考依据。Purple sweet potato anthocyanin(PSPA)is a natural,safe and non-toxic pigment with unique advantages such as oxidation resistance and inhibition of bacterial growth.It has certain application value in food and pharmaceutical industries.This paper reviews the purification process,inhibition of bacterial growth,regulation of intestinal disturbance flora,antioxidant and anticancer effects of purple sweet potato anthocyanins,so as to provide reference basis for further research of purple sweet potato anthocyanins.

关 键 词：紫甘薯花色苷 提取工艺 抗氧化 抗癌 

分 类 号：TS202.1[轻工技术与工程—食品科学]