蓝莓花色苷的提取研究进展  

Research Progress on Extraction ofAnthocyanins from Blueberry

作　　者：刘嘉欣 魏微 马密霞 

机构地区：[1]北京联合大学生物化学工程学院,北京

出　　处：《有机化学研究》2024年第2期318-325,共8页Journal of Organic Chemistry Research

摘　　要：蓝莓,又名越橘,是一种营养丰富的水果,富含丰富的多酚、花色苷、花青素等活性成分,花青素与花色苷都是黄酮类化合物,花青素凭借糖苷键与糖类相结合产生花色苷。蓝莓花色苷具有抗氧化、抑菌、增强视力、预防心脑血管疾病等功效。本文综述了近十几年来蓝莓花色苷的提取方法和工艺,并对其提取方法和提取效率进行分析,以期为优化蓝莓花色苷的提取工艺提供依据。Blueberry, also known as Vaccinium vitis-idaea, is a nutrient-rich fruit, rich in polyphenols, anthocyanins, anthocyanins and other active ingredients. Anthocyanins and anthocyanins are both flavonoids, and anthocyanins combine with sugars by glucoside bonds to produce anthocyanins. Anthocyanins in blueberries possess the benefits of antioxidation, antibacterial effects, vision enhancement, and prevention of cardiovascular and cerebrovascular diseases. In this paper, the extraction technology of blueberry anthocyanins in recent decades was reviewed, and the extraction methods and extraction efficiency were analyzed in order to provide the basis for optimizing the extraction technology of blueberry anthocyanins.

关 键 词：花色苷 提取 蓝莓 

分 类 号：S66[农业科学—果树学]