杨梅色素稳定性研究进展  

A Review on the Composition Stability and Application of Myrica rubra Pigment

作　　者：王欣 万家静 潘靖怡 盛悦 任崇赟 黎珊珊 杨帆帆 惠源 白雪莲[1] WANG Xin;WAN Jiajing;PAN Jingyi;SHENG Yue;REN Chongyun;LI Shanshan;YANG Fanfan;HUI Yuan;BAI Xuelian(Collego of Life and Environmental Science,Hangzhou Normal University,Hangzhou,Zhejiang 311121,China;Youkang Food(Hangzhou)Co.,Ltd.,Hangzhou,Zhejiang 311166,China)

机构地区：[1]杭州师范大学生命与环境科学学院,浙江杭州311121 [2]祐康食品(杭州)有限公司,浙江杭州311166

出　　处：《农产品加工》2022年第22期85-88,共4页Farm Products Processing

基　　金：国家级大学生创新创业训练计划项目(202010346053);杭州师范大学本科生创新能力提升工程项目(CX2019204,EX2019205,CX2019198,EX2020121);杭州师范大学恒逸邱建林星光奖学科竞赛项目(X2019051517)。

摘　　要：杨梅色素稳定性对于杨梅汁的加工、运输、贮藏以及杨梅色素的应用有着非常重要的意义。影响杨梅色素稳定性的因素有很多,主要包括杨梅中花色苷的结构和各种环境因素。综合国内外文献资料,总结了杨梅中色素组成成分、环境因素如酶、温度、光照、pH值、辅色剂(单宁、多酚、有机酸、金属离子、氨基酸等)、表面活性剂、β-环状糊精、NaCl等对色素稳定性的影响,为杨梅色素资源的开发与利用提供参考。It is very important to study the stability of red bayberry pigment for the processing,transportation,storage and application of Bayberry pigment.There are many factors affecting the stability of Myrica rubra pigment,involving the structure of anthocyanins in Myrica rubra and various environmental factors.This paper summarized the influence of pigment composition,environmental factors such as enzyme,temperature,light,pH value,co-color agent(tannin,polyphenol,organic acid,metal ion,amino acid,etc.),surfactant,β-ring dextrin,NaCl and so on.It would provide reference for the development and utilization of Myrica rubra pigment resources.

关 键 词：杨梅 色素 花色苷 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]