| 花色苷稳定化途径及自聚合效应研究进展 |
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| 引用本文： | 位佳静,邓洁红,田小燕,敬小波.花色苷稳定化途径及自聚合效应研究进展[J].包装与食品机械,2012,30(4):44-49. |
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| 作者姓名： | 位佳静 邓洁红 田小燕 敬小波 |
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| 作者单位： | 湖南农业大学食品科技学院,长沙,410128;湖南农业大学食品科技学院,长沙410128;食品科学与生物技术湖南省重点实验室,长沙410128 |
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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： | 花色苷作为一种天然食用色素,安全无毒,被认为是替代合成食用红色素的最理想的天然色素。但花色苷稳定性差,限制了其在食品领域中的应用。主要介绍了花色苷的种类、结构及变化和改善花色苷稳定性的方法,同时重点阐述了花色苷自聚合作用的发生机制、检测指标及利用现状等,并对花色苷的应用前景进行了展望。
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| 关 键 词： | 花色苷 稳定化 自聚合 进展 |
Advances in Research of Anthocyanin Stabilization Approach and Self-association Effect |
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| WEI Jia-jing,DENG Jie-hong,TIAN Xiao-yan,JING Xiao-bo.Advances in Research of Anthocyanin Stabilization Approach and Self-association Effect[J].Packaging and Food Machinery,2012,30(4):44-49. |
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| Authors: | WEI Jia-jing DENG Jie-hong TIAN Xiao-yan JING Xiao-bo |
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| Affiliation: | 1(1.College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China; 2.Hunan Provincial Key Laboratory of Food Science and Biological Technology,Changsha 410128,China) |
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| Abstract: | As a kind of natural pigments,Anthocyanins is non-toxic and is believed to be the most ideal natural pigment of the replacement of the synthetic red pigment.However,due to the poor stability,it’s application in the food industry was limited.This article mainly introduced the type,structure and change of anthocyanins and the method to improve the stability of anthocyanins.At the same time,this paper emphatically expounded the mechanism,detection index and utilization status of self-association of anthocyanins,and looked to the prospects for the application prospect of anthocyanins. |
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| Keywords: | anthocyanins stabilization self-association progress |
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