花青素稳定性与功能研究进展.pdf

Hans Journal of Food and Nutrition Science 食品与营养科学, 2018, 7(1), 53-63 Published Online February 2018 in Hans. /journal/hjfns /10.12677/hjfns.2018.71007 Research Progress on the Stability and Function of Anthocyanins Changyuan Liu, Jing Tang, Liyan Zhao* College of Food Science and Technology, Nanjing Agricultural University, Nanjing Jiangsu th st th Received: Feb. 13 , 2018; accepted: Feb. 21 , 2018; published: Feb. 28 , 2018 Abstract Anthocyanins widely found in plants are one of the important natural edible pigments that deter- mine the color of the plant. Because of its higher safety, anthocyanins are often used in food, pharmaceutical and beauty care industries. This article provides an overview of anthocyanin structure, types, sources, properties, stability, health functions and its applications in the food, pharmaceutical and beauty care industries. The purpose is to provide a certain theoretical basis for the industrial application of anthocyanins. Keywords Anthocyanin, Stability, Health Function 花青素的稳定性与功能研究进展 刘常园，汤 静，赵立艳* 南京农业大学食品科技学院，江苏 南京 收稿日期：2018年2月13 日；录用日期：2018年2月21 日；发布日期：2018年2月28 日 摘 要 花青素广泛存在植物的一类物质中，是决定植物颜色的重要色素之一。由于其安全性较高的一类天然可 食用色素，常被使用于食品、药品和美容保健行业中。本文对花青素的结构、种类、来源、性质、稳定 性、保健功能及其在食品、药品及美容保健行业上的应用进行概述。为扩大花青素的应用提供一定的理 论基础。 *通讯作者。 文章引用: 刘常园, 汤静, 赵立艳. 花青素的稳定性与功能研究进展[J]. 食品与营养科学, 2018, 7(1): 53-63. DOI: 10.12677/hjfns.2018.71007 刘常园 等 关键词 花青素，稳定性，保健功能 Copyright © 2018 by authors and Hans Publishers Inc. This work is licensed under the Creative Commons Attribution International License (CC BY). /licenses/by/4.0/ Open Access 1. 花青素的主要结构、种类及来源 植源性食物是人类主食之一，除了从中获取