花青素稳定性影响因素与提高其稳定性途径  

Influential Factor of Anthocyanin Stability and the Potential Pathways Improving Their Stability

作　　者：杨蕾玉[1] 柳雅馨 樊梓鸾[1] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨

出　　处：《食品与营养科学》2017年第3期137-142,共6页Hans Journal of Food and Nutrition Science

基　　金：东北林业大学国家级大学生创新训练项目(201610225017);中国博士后科学基金(2016M600239);黑龙江省科学自然基金(QC2016021);国家自然科学基金(31170510);中央高校基本科研业务费专项资金项目(2572014EA02-4)。

摘　　要：花青素作为天然无毒色素,由于其广泛的颜色且具有保健功效,已经引起越来越多学者的兴趣。尽管花青素在食品、制药和化妆品行业有着巨大潜力,但由于其相对不稳定性,使其使用受到了很大限制。本文简述了花青素稳定性研究现状,分析了影响花青素稳定性的因素,总结了提高花青素稳定性的途径,以期为应用花青素营养价值提供参考。本文从pH,温度,光照,氧和氧化剂,VC、蔗糖和苯甲酸钠,金属离子,高压技术几个方面总结了一些花青素的适宜环境。另外,还提出了三种有效的提高花青素稳定性的途径,分别是微胶囊技术,花青素酰基化以及添加辅色剂。随着更多种类花青素的发现与应用,需要更深入的研究,以适应食品工业快速发展的需要。Anthocyanins are natural innocuous colorants which have aroused the interests of scholar due to their extensive range of colors and beneficial health effects. Despite the great application potential of anthocyanins in food, pharmaceutical and cosmetic industries, their uses are still very limited because of their instability. This article reviewed the current progress of researches on anthocyanin stability, involving multi influential factors and potential pathways improving the stability of an-thocyanins products. This work was expected providing a reference about application of anthocya-nins nutrition. This article summarized responses of anthocyanins to the proper environmental conditions, including pH, temperature, illumination, oxidizing agent, VC, sucrose, sodium benzoate, metal ions, high-pressure technology. This article also concluded three ways (micro encapsulation, anthocyanins acylations and adding co-pigments) improving the stability of anthocyanins. More studies would be needed for the rapid development of the food industry.

关 键 词：花青素(Anthocyanins) 稳定性 影响因子 微胶囊 酰基化 

分 类 号：G6[文化科学—教育学]