花青素加工贮藏稳定性的改善及应用研究进展.PDF

2017-06-28 花青素加工贮藏稳定性的改善及应用研究 进展 1 1 1, 3 1,2,3, 曾茜茜 ，雷 琳 ，赵国华 ，叶发银 * (1.西南大学食品学院，重庆 400715 ；2.西南大学国家食品科学与工程实验教学中心，重庆 400715 ； 3.重庆市特色食品工程技术研究中心，重庆 400715 ） 摘要：花青素是一类广泛存在于果品蔬菜等植物性食品中的水溶性类黄酮色素，不仅为食品提供丰富的颜色，而且 花青素呈现的抗氧化、抗炎、抗肿瘤等生理活性使其成为功能性食品研究开发的热点。由于花青素不稳定，其在食 品饮料和膳食补充剂中的应用受到限制。本文在广泛查阅文献的基础上，综述了近年来改善花青素加工贮藏稳定性 的方法和技术，重点论述了共色作用、复合作用及载体包埋等技术方法在提升花青素加工贮藏稳定性方面的进展， 以期为花青素的深入研究和工业化利用提供参考。 关键词：花青素；稳定性；影响因素；加工；储藏 Studies for Improving the Stability of Anthocyanins during Processing and Storage: A Review 1 1 1, 3 1, 2, 3, ZENG Xixi , LEI Lin , ZHAO Guohua , YE Fayin * (1. College of Food Science, Southwest University, Chongqing 400715, China; 2. National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing 400715, China; 3. Chongqing Engineering Research Centre of Regional Foods, Chongqing 400715, China) Abstract: Anthocyanins are a kind of water-soluble flavonoid colorants，which are widely distributed in plant foods such as fruits and vegetables. They confer various colors for food. Additionally, anthocyanins are the research focus of functional foods due to the biological activities including antioxidant, anti-inflammatory and anti-tumor. Because of their instability, the application in food, beverages and