| 紫甘薯色素抗菌与抗氧化作用研究进展 |
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| 引用本文： | 胡林子,马永全,于新.紫甘薯色素抗菌与抗氧化作用研究进展[J].食品工业科技,2011,32(2):389-392. |
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| 作者姓名： | 胡林子 马永全 于新 |
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| 作者单位： | 1. 沈阳农业大学食品学院,辽宁,沈阳,110161;仲恺农业工程学院轻工食品学院,广东,广州,510225
2. 仲恺农业工程学院轻工食品学院,广东,广州,510225 |
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| 摘 要： | 主要就紫甘薯色素的抗菌与抗氧化活性研究进展进行了综述,涵盖紫甘薯色素的成分与特性、提取与纯化方法、抗菌与抗氧化机理及研究现状,以期为紫甘薯的综合利用拓展方向。
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| 关 键 词： | 紫甘薯 色素 抗氧化 抑菌 |
Research development of antioxidant and antimicrobial effect of purple sweet potato pigment |
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| HU Lin-zi,MA Yong-quan,YU Xin.Research development of antioxidant and antimicrobial effect of purple sweet potato pigment[J].Science and Technology of Food Industry,2011,32(2):389-392. |
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| Authors: | HU Lin-zi MA Yong-quan YU Xin |
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| Affiliation: | HU Lin-zi1,2,MA Yong-quan2,YU Xin2 (1. College of Food Science,Shenyang Agricultural Unversity,Shenyang 110161,China,2. College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China) |
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| Abstract: | The research progress in antioxidant and antimicrobial activity of purple sweet potato pigment was synthetically discussed,including composition and properties of the pigment,the extraction and purification methods,the antioxidant and antimicrobial mechanism and research status. The purpose was to promote the development of comprehensive utilization of purple sweet potato. |
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| Keywords: | Ipomoea batatas L cv pigment antioxidant antimicrobial |
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