火龙果来源甜菜红素的研究及应用进展  

Review on progress of research and application of betacyanins from pitaya

作　　者：吕亚文 朱文娴 廖红梅[1] LYU Yawen;ZHU Wenxian;LIAO Hongmei(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：《食品与发酵工业》2024年第4期356-364,共9页Food and Fermentation Industries

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)。

摘　　要：火龙果尤其是红皮红肉火龙果是甜菜红素的重要来源之一。作为一种水溶性可食用色素,甜菜红素具有较好的抗氧化活性与自由基清除能力,在食品、药品及化妆品等多个领域具有广泛应用;但其稳定性较差,因此应用潜能受到限制。该文首先概述火龙果源甜菜红素的含量、结构、提取方法,然后阐述温度、光照、pH和金属离子等因素对其稳定性的影响以及提高稳定性的方法,最后综述了甜菜红素作为天然抗氧化剂、抑菌剂和酸碱指示剂等方面的应用进展,为深入研究甜菜红素及其应用提供参考。Pitaya,especially red pitaya,is a major resource of betacyanins.As a water-soluble edible pigment,betacyanin has good antioxidant activity and free radical scavenging ability,wherein it has been widely used in food,medicine,cosmetics,and other fields.However,the poor stability of betacyanins limits their application potential.In this review,the general content,structure,and extraction methods of betacyanins from pitaya were summarized.Then,the influence of temperature,light,pH,and metal ions on its stability,and the methods to improve its stability were summarized.Finally,the application progress of betacyanins as a natural antioxidant,antibacterial agent,and acid-base indicator was reviewed.This review would provide a reference for further research on betacyanins and the expansion of their application range.

关 键 词：甜菜红素 火龙果 提取 稳定性 应用 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]