| 桑葚花色苷提取、纯化和生理活性研究进展 |
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| 引用本文： | 周成伟,万青毅,郭政铭,孙月娥,王卫东.桑葚花色苷提取、纯化和生理活性研究进展[J].食品工业,2020(3):250-253. |
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| 作者姓名： | 周成伟 万青毅 郭政铭 孙月娥 王卫东 |
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| 作者单位： | 徐州工程学院食品与生物工程学院 |
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| 基金项目： | 江苏省六大人才高峰项目(NY-167)。 |
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| 摘 要： | 桑葚花色苷是一种存在于桑葚中的水溶性色素,属类黄酮化合物,不但可以用于食品着色,而且对人体有多种生理保健功能。对桑葚花色苷的提取、分离纯化、分子结构、稳定性、生理活性的最新研究成果进行综述,为桑葚花色苷的开发利用提供参考和依据。
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| 关 键 词： | 桑葚 花色苷 稳定性 生理功能 |
Research Progresses on Extraction,Purification and Physiological Function of Mulberry Anthocyanins |
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| Affiliation: | (College of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221018) |
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| Abstract: | Mulberry anthocyanins are water-soluble pigment existing in mulberry which belong to flavonoids. It could not only be used for food coloring, but also has many physiological and health functions. In this paper, the latest research results of extraction, separation and purification, molecular structure, stability and physiological activity of anthocyanins from mulberry were reviewed, which provided reference for the utilization of anthocyanins from mulberry. |
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| Keywords: | mulberry anthocyanins stability physiological functions |
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