| 桑椹花色苷生理活性及加工稳定性研究进展 |
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| 引用本文： | 李兆路, 陈芹芹, 毕金峰, 吴昕烨, 段玉权, 司旭. 桑椹花色苷生理活性及加工稳定性研究进展[J]. 食品工业科技, 2015, (09): 395-399. DOI: 10.13386/j.issn1002-0306.2015.09.077 |
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| 作者姓名： | 李兆路 陈芹芹 毕金峰 吴昕烨 段玉权 司旭 |
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| 作者单位： | 1.中国农业科学院农产品加工研究所/农业部农产品加工重点实验室 |
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| 摘 要： | 花色苷是桑椹所含的重要生理活性物质之一,具有抗氧化、抗癌、神经保护、心脑血管保护和抑制体重增加等功效,但在桑椹加工与贮藏过程中,花色苷对热和光等因素较敏感,易发生不利降解,从而降低其生物活性。本文综述了近年来国内外桑椹花色苷的研究进展,主要涉及桑椹花色苷的生理活性和加工及贮藏过程中的稳定性,旨在为桑椹花色苷资源的高效利用提供理论支撑。
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| 关 键 词： | 桑椹 花色苷 生理活性 加工 稳定性 |
| 收稿时间： | 2014-07-11 |
Review on biological activity and processing stability of anthocyanin in mulberry fruit |
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| LI Zhao-lu, CHEN Qin-qin, BI Jin-feng, WU Xin-ye, DUAN Yu-quan, SI Xu. Review on biological activity and processing stability of anthocyanin in mulberry fruit[J]. Science and Technology of Food Industry, 2015, (09): 395-399. DOI: 10.13386/j.issn1002-0306.2015.09.077 |
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| Authors: | LI Zhao-lu CHEN Qin-qin BI Jin-feng WU Xin-ye DUAN Yu-quan SI Xu |
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| Affiliation: | 1.Institute of Agro-products Processing Science and Technology,Chinese Academy of Agricultural Sciences / Key Laboratory of Agro-products Processing,Ministry of Agriculture |
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| Abstract: | Anthocyanins are a kind of the most important bioactive compounds contained in mulberry fruit,which related to the functions of antioxidant,anticancer,neuroprotective,cardiovascular protection and anti- obesity effects,etc. However,the anthocyanins are unstable under the conditions of heat and light,which result in the degradation during processing and storage.This review presents an overview on biological activity,processing and storage stability of anthocyanins in mulberry fruit based on the researches in recent years,aiming to provide theoretical supports for the efficient utilization of anthocyanins in mulberry fruit. |
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| Keywords: | mulberry fruit anthocyanins biological activity process stability |
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