紫玉米花青素研究进展  

Research Progress on Anthocyanidin in Purple Corn

作　　者：李东阳 邹攀 白雪 刘翠翠 LI Dongyang;ZOU Pan;BAI Xue;LIU Cuicui(Institute of Ago-Product Safety and Nutrition,Tianjin Academy of Agricultural Sciences,Tianjin 300192,China;College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津市农业科学院农产品质量安全与营养研究所,天津300192 [2]天津农学院食品科学与生物工程学院,天津300384

出　　处：《食品科技》2024年第6期284-290,共7页Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(32202043);天津市农业科学院农产品质量安全与营养研究所科研创新基金项目(ZBS-2001)。

摘　　要：花青素是一种天然的黄酮类色素,常见于各种有色植物中,如水果、蔬菜等。相比于蓝莓、黑提等富含花青素的植物资源,紫玉米具有产量高、价格低、花青素含量高等优势,是提取花青素的优良来源,具有一定的研究价值。紫玉米花青素具有抗氧化、抗突变、抗肿瘤、预防肥胖等多种生物活性,因而广泛应用于食品、医药、化妆品等多个领域。文章对紫玉米花青素及其他花青素的提取方法、纯化、生物活性、稳定性进行综述,以期为紫玉米花青素的综合开发利用提供依据。Anthocyanidin is a natural flavonoid pigment commonly found in all kinds of colored plants,such as fruits,vegetables and so on.Compared with blueberry,black grape and other plant resources rich in anthocyanidin,purple corn has the advantages of high yield,low price and high content of anthocyanidin,making it a good source of anthocyanidin with certain research value.Purple corn anthocyanidin has many biological activities,such as anti-oxidation,anti-mutagenesis,anti-tumor,pre-prevention of obesity and so on,and is therefore widely used in food,medicine,cosmetics and other fields.In this paper,the extraction methods,purification,biological activity and stability of purple corn anthocyanidin and other anthocyanidin were reviewed in order to provide a basis for the comprehensive development and utilization of purple corn anthocyanidin.

关 键 词：紫玉米 花青素 提取分离 生物活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]