原花青素的生物活性及在食品中的应用  

Proanthocyanidins:Bioactivities and Applications in Food

作　　者：田艳杰 陈志强 姜华 TIAN Yanjie;CHEN Zhiqiang;JIANG Hua(School of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,Shandong,China;Shandong Quality Good Food Co.,Ltd.,Dezhou 253000,Shandong,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,山东济南250353 [2]山东每日良食食品有限公司,山东德州253000

出　　处：《食品研究与开发》2025年第4期187-191,199,共6页Food Research and Development

基　　金：山东省重点研发计划(重大科技创新工程)项目(2023CXGC010414)。

摘　　要：原花青素广泛存在于葡萄籽、蓝莓、花生红衣等植物中,具有抗氧化、抗菌、抗肿瘤等多种生物活性。由于其较好的抗氧化性、抗菌性,原花青素作为天然的抗氧化剂、防腐剂应用于食品领域,用于延长食品货架期,增加色泽。该文总结原花青素的提取、纯化工艺以及其生物活性,并对近年来在食品中的应用进行综述,以期为原花青素在食品领域扩大应用提供参考。Proanthocyanidins are ubiquitous in grape seeds,blueberries,peanut red coats and other plants and have antioxidant,antimicrobial,and antitumor activities.Due to the antioxidant and antimicrobial properties,proanthocyanidins have been used as natural antioxidants and preservatives for prolonging the shelf-life and im-proving the color of food.The research progress in proanthocyanidins was reviewed in terms of the extraction and purification processes,bioactivities,and applications in food,with a view to providing reference for expand-ing the applications of proanthocyanidins in food.

关 键 词：原花青素 生物活性 抗氧化作用 抗菌作用 食品应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]