花青素稳定性影响因素与提高其稳定性途径.pdfVIP

Hans Journal of Food and Nutrition Science 食品与营养科学, 2017, 6(3), 137-142 Published Online August 2017 in Hans. /journal/hjfns /10.12677/hjfns.2017.63016 Influential Factor of Anthocyanin Stability and the Potential Pathways Improving Their Stability Leiyu Yang, Yaxin Liu, Ziluan Fan* College of Forestry, Northeast Forestry University, Harbin Heilongjiang st th st Received: May 31 , 2017; accepted: Jun. 19 , 2017; published: Jun. 21 , 2017 Abstract 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 anthocya- nin stability, involving multi influential factors and potential pathways improving the stability of anthocyanins products. This work was expected providing a reference about application of an- thocyanins nutrition. This article summarized responses of anthocyanins to the proper environ- mental conditions, including pH, temperature, illumination, oxidizing agent, VC, sucrose, sodium benzoate, metal ions, high-pressure technology. This article also concluded three ways (micro en- capsulation, anthocyanins acylations and adding co-pigments) improving the stability of antho- cyanins. More studies would be needed for the rapid development of the food industry. Keywords Anthocyanins, Stability, Factor, Micro Encapsulation, Acylations 花青素稳定性影响因素与提高其稳定性途径 杨蕾玉，柳雅馨，樊梓鸾* 东北林业大学林学院，黑龙江 哈尔滨 收稿日期：2017年5月31 日；录用日期：2017年6月19 日；发布日期：2017年6月21 日