蓝莓花色苷生理活性、提取纯化及稳态化研究进展  

Research Progress on Physiological Activity,Extraction and Purification,and Stabilization of Anthocyanins in Blueberry

作　　者：李梓旋 郭佳婧[2] 苏东林 单杨[1] Li Zixuan;Guo Jiajing;Su Donglin;Shan Yang(Longping Branch,College of Biology,Hunan University,Changsha 410125;Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety,Hunan Agricultural Product Processing Institute,Hunan Academy of Agricultural Sciences,Changsha 410125)

机构地区：[1]湖南大学生物学院隆平分院,长沙410125 [2]湖南省农业科学院农产品加工研究所、果蔬贮藏加工与质量安全湖南省重点实验室,长沙410125

出　　处：《中国食品学报》2024年第2期407-417,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十四五”国家重点研发计划项目(2022YFD 2100804);中国工程院战略研究与咨询项目(2023-XY-25);农业农村部果品加工及综合利用技术集成科研基地建设项目(2022CX133)。

摘　　要：花色苷是蓝莓中的主要酚类活性成分,因其良好的抗氧化、抗炎、抗肿瘤、护眼等活性而备受关注,然而花色苷容易受到光照、氧气、pH值、金属离子等因素的影响,且人体吸收利用率低,限制了其应用。本文综述了蓝莓花色苷的功能活性、提取纯化方法及稳态化技术,为蓝莓花色苷在食品领域的应用提供参考。Anthocyanins are the main phenolic active components in blueberry,which have attracted much attention due to their excellent antioxidant,anti-inflammatory,anti-tumor and eye protection functions.However,anthocyanins in blueberry are easily affected by light,oxygen,pH value,metal ions and other factors,and their absorption and utilization rate are low in the human body,which limits their application.This review summarized the functional activities,extraction and purification methods,and stabilization technology of anthocyanins in blueberry,and hope to provide reference for the application of anthocyanins in food industry.

关 键 词：蓝莓花色苷 功能活性 提取纯化 稳态化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]