花色苷的特性及其在可食膜中的应用  

Properties of Anthocyanins and its Application in Edible Films

作　　者：岳华岭 廖红梅[1] YUE Hua-ling;LIAO Hong-mei(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国果菜》2022年第5期18-25,共8页China Fruit & Vegetable

基　　金：贵州省教育厅金刺梨研究与开发工程研究中心(黔教合KY字[2018]008);国家重点研发计划项目(2017YFD0400703-3)。

摘　　要：花色苷是一类水溶性的天然色素,具有良好的抗氧化性和抑菌性,且其颜色对环境pH值的变化很敏感。近年来,利用花色苷的抗氧化性、抗菌性及pH敏感性来制备活性包装膜已成为食品领域的研究热点。因此,本文主要基于花色苷的结构和稳定性,概述了其在可食膜中的应用进展,并讨论了花色苷未来的发展方向,以期为缓解大量使用塑料包材而引发的环境污染问题和开发含花色苷的环保型可食膜提供思路。Anthocyanins are water-soluble natural pigments with antioxidant and bacteriostatic properties,and their colors are very sensitive to changes in environmental pH.In recent years,the preparation of active packaging films by using the antioxidant properties,antibacterial properties and pH sensitivity of anthocyanins has become a research hotspot in the food field.Therefore,the structural properties and stability of anthocyanins were summarized in this paper,and the progress of their application in edible films were reviewed,in order to provide new ideas for alleviating the environmental pollution caused by the large-scale use of plastic packaging and developing environmentally friendly edible films containing anthocyanins.

关 键 词：花色苷 可食膜 智能包装 抗氧化 指示新鲜度 抑菌性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]