玉米黄色素提取工艺及其稳定性研究进展  

Research Progress on Extraction Process and Stability of Corn Yellow Pigment

作　　者：王明华 肖秀婵 范建凤[3] 王桂林[3] 赵二劳[3] WANG Ming-hua;XIAO Xiu-chan;FAN Jian-feng;WANG Gui-lin;ZHAO Er-lao(Department of Biology,Xinzhou Teachers University,Xinzhou 034000,China;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]忻州师范学院生物系,山西忻州034000 [2]成都工业学院建筑与环境工程学院,成都611730 [3]忻州师范学院化学系,山西忻州034000

出　　处：《中国调味品》2022年第12期205-208,共4页China Condiment

基　　金：国家自然科学基金青年基金资助项目(21705011);山西省高等学校科技创新项目(2020L0549)。

摘　　要：玉米黄色素是一种天然食用色素,安全性高,色泽自然,且兼具营养功能,在食品、调味品、医药及化妆品等领域有广阔的应用前景,具有替代合成食用色素的潜在价值。文章以近10年来国内发表的文献为依据,梳理综述了玉米黄色素的提取工艺及稳定性研究进展,为玉米黄色素的进一步研究及开发应用提供了参考。Corn yellow pigment is a natural edible pigment with high safety,natural color and nutritional function.It has broad application prospects in food,condiment,medicine and cosmetics,and has potential value to replace synthetic edible pigment.Based on the domestic literatures published in recent 10 years,the research progress on extraction process and stability of corn yellow pigment is reviewed in this paper,which has provided references for further research,development and application of corn yellow pigment.

关 键 词：玉米黄色素 提取工艺 稳定性 研究进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]