关于天然色素稳定性的综述  

A Review on the Stability of Natural Pigments

作　　者：尹鹤婷 YIN Heting(Shanghai Totole Food Ltd.,Shanghai 202308)

机构地区：[1]上海太太乐食品有限公司,上海202308

出　　处：《食品工业》2024年第1期178-183,共6页The Food Industry

摘　　要：天然色素是一类广泛应用于食品、药品和化妆品等领域的重要成分。然而,天然色素的稳定性一直是制约其应用的一个关键问题。文章综述了天然色素稳定性的研究进展。首先,介绍了天然色素的来源和分类。然后,讨论了影响天然色素稳定性的因素,包括温度、pH、金属离子等。接着,总结了常用的提高天然色素稳定性的方法,如微胶囊化、复合包埋和辐照等。最后,展望了未来天然色素稳定性研究的发展方向,包括探索其使用的多样性,以实现新的创新和工业解决方案。研究结果对于识别目前天然色素稳定性的问题、推动天然色素在食品等领域的应用具有意义。Natural pigments are a class of important ingredients widely used in food,pharmaceutical and cosmetic applications.However,the stability of natural pigments has been a key issue restricting their applications.This paper reviews the research progress on the stability of natural pigments.First,the sources and classifications of natural pigments are introduced.Then,the factors affecting the stability of natural pigments,including temperature,pH,and metal ions,are discussed.Following that,the commonly used methods to improve the stability of natural pigments,such as microencapsulation,composite embedding and irradiation,are summarized.Finally,future directions for natural pigment stability research are envisioned,including exploring the diversity of their use for innovative and industrial solutions.The findings of this paper are relevant for identifying current problems in natural pigment stability and promoting the use in food and other applications.

关 键 词：天然色素 稳定性 影响因素 提高方法 现状 

分 类 号：TS264.4[轻工技术与工程—发酵工程]