黑枸杞中花青素的提取技术概述  

Review of Anthocyanins Extraction Techniques from Lycium Ruthenicun

作　　者：马久强 王晓泽 秦帅 宋维君[1] Ma Jiu-qiang;Wang Xiao-ze;Qin Shuai;Song Wei-jun*(School of Chemical Engineering,Qinghai University,Xining Qinghai 810000,China)

机构地区：[1]青海大学化工学院,青海西宁810000

出　　处：《江西化工》2023年第1期5-8,12,共5页Jiangxi Chemical Industry

基　　金：青海大学大学生创新创业训练项目计划17号(2021-QX-17);青海省科技厅应用基础项目(2020-ZJ-702)。

摘　　要：黑枸杞是我国一种耐高温、耐盐碱、耐寒抗旱、生命力顽强的沙漠戈壁地区药用植物品种,广泛分布于中国西北地区。花青素作为一种天然的食用色素,其安全无害、来源广泛,具有一定的营养和药理作用。现有实验已经表明黑枸杞是花青素含量最多的植物。本文结合近几年花青素提取研究,综述了花青素的提取技术和纯化方法的研究进展。lycium ruthenicum is a kind of salinity-tolerant, cold-tolerant and drought-resistant, tenacious desert medicinal plant varieties in China, widely distributed in northwest China. Anthocyanins as a natural food coloring, its safety and harmless, a wide range of sources, with a certain nutritional and pharmacological effects. Existing experiments have shown that lycium ruthenicum are the plants containing the most anthocyanins. This paper summarizes the progress of the study of anthocyanin extraction techniques and purification methods.

关 键 词：黑枸杞 花青素 提取技术 纯化技术 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ914.1[轻工技术与工程—食品科学与工程]