| 花色苷有机酸酰化及黄酮辅色研究进展 |
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| 引用本文： | 田小燕,邓洁红,位佳静,刘帅.花色苷有机酸酰化及黄酮辅色研究进展[J].农产品加工．学刊,2012(11):126-131. |
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| 作者姓名： | 田小燕 邓洁红 位佳静 刘帅 |
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| 作者单位： | 湖南农业大学食品科技学院;食品科学与生物技术湖南省重点实验室 |
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| 基金项目： | 湖南农业大学稳定人才基金(09WD35) |
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| 摘 要： | 花色苷是常见的水溶性天然食用色素,具有多种对人体健康有利的生物功效。但花色苷的稳定性较差,易受外界因素影响。简述了分子结构、pH值、温度、光照等因素对花色苷稳定性的影响,并进一步综述了花色苷有机酸酰化和黄酮辅色研究进展,为深入探究花色苷稳定化方法和扩大花色苷在食品加工中的应用提供借鉴。
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| 关 键 词： | 花色苷 稳定性 酰化 黄酮 辅色 |
Research Progress on Organic Acid Acylation and Flavonoids Copigment of Anthocyanins |
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| TIAN Xiao-yan,DENG Jie-hong,WEI Jia-jing,LIU Shuai.Research Progress on Organic Acid Acylation and Flavonoids Copigment of Anthocyanins[J].Nongchanpin Jlagong.Xuekan,2012(11):126-131. |
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| Authors: | TIAN Xiao-yan DENG Jie-hong WEI Jia-jing LIU Shuai |
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| Institution: | 1(1.College of Food Science and Technology,Hu’nan Agricultural University,Changsha,Hu’nan 410128,China;2.Key Laboratory of Food Science and Biological Technology of Hu’nan Province,Changsha,Hu’nan 410128,China) |
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| Abstract: | The anthocyanins is known as water-soluble natural pigments,it has a variety of biological effect helping to our human health.But the stability of anthocyanins is poor and vulnerable to external factor.This paper will give an overview of the influence under its own molecular structure,pH,temperature,light and other factors on anthocyanins,and make a further study of organic acid acylation and flavonoids complementary color about anthocyanins on the base of pre-existing researching,for thorough research of stabilization about anthocyanins,and expanding the application of anthocyanins in food processing. |
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| Keywords: | anthocyanins stability acylation flavonoids copigmentation |
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