| 花色苷的结构稳定性与降解机制研究进展 |
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| 引用本文： | 孙建霞,张燕,胡小松,吴继红,廖小军. 花色苷的结构稳定性与降解机制研究进展[J]. 中国农业科学, 2009, 42(3): 996-1008. DOI: 10.3864./j.issn.0578-1752.2009.03.031 |
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| 作者姓名： | 孙建霞 张燕 胡小松 吴继红 廖小军 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院/农业部果蔬加工重点开放实验室/教育部果蔬加工工程研究中心,北京,100083 |
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| 基金项目： | 国家自然科学基金，国家科技支撑计划，国家高技术研究发展计划(863计划) |
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| 摘 要： | 花色苷是一种广泛存在于植物中的水溶性天然色素，具有重要的生物活性，可应用于食品、药品和化妆品中，但花色苷结构不稳定。由于花色苷稳定性影响因子多、降解机制复杂，深入开展花色苷的降解机制和提高花色苷稳定性的研究是非常重要的。本文分析了影响花色苷稳定的主要因子、花色苷的不同降解机制以及提高花色苷稳定性的方法，为进一步开展花色苷研究提供有益的参考。
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| 关 键 词： | 花色苷 结构稳定性 降解机制 |
| 收稿时间： | 2008-06-24 |
Structural Stability and Degradation Mechanisms of Anthocyanins |
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| SUN Jian-xia,ZHANG Yan,HU Xiao-song,WU Ji-hong,LIAO Xiao-jun. Structural Stability and Degradation Mechanisms of Anthocyanins[J]. Scientia Agricultura Sinica, 2009, 42(3): 996-1008. DOI: 10.3864./j.issn.0578-1752.2009.03.031 |
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| Authors: | SUN Jian-xia ZHANG Yan HU Xiao-song WU Ji-hong LIAO Xiao-jun |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University/Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture/ Research Center of Fruit and Vegetable Processing Engineering, Ministry of Education |
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| Abstract: | Anthocyanins in plants are water-soluble pigments exhibiting bioactive functions, which can be used in food, pharmacy and cosmetics, but they are not stable. Main factors having impacting anthocyanins, degradation mechanisms and stabilizing methods of anthocyanins are reviewed in this article, it is of significance to enhance investigations on the anthocyanins degradation and stability. |
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| Keywords: | anthocyanins structure stability degradation mechanism |
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