摘要
花青素是一类属于黄酮类的水溶性天然色素,广泛存在于橙色、红色、紫色和蓝色的食品中。探索花青素的提取方式、功能性及其在食品中的应用潜力,其中重点探讨了花青素的微胶囊化工艺,为花青素的进一步深入研究提供参考依据。
Anthocyanins are water-soluble natural pigments belonging to flavonoids, widely found in orange, red,purple and blue foods. The ex-traction method ,function and application potential of anthocyanin in food were explored. The microencapsulation process of anthocyanin was main-ly discussed. Thii study provides a reference for further research on anthocyanin.
作者
郭亚琳
刘瑞祥
曹有福
赵庆亮
杨炳南
霍仲杰
GUO Ya-lin;LIU Rui-xiang;CAO You-fu(China National Food Maehinery Quality Supervision and Testing Center,Chinese Academy of Agrieuhural Meehanization Seienees,Beijing 100083)
出处
《安徽农业科学》
CAS
2018年第25期19-21,共3页
Journal of Anhui Agricultural Sciences
基金
国家自然科学基金项目(31401582)
国家重点研发计划资助项目(2016YFD0401300)
国家马铃薯产业技术体系项目(CARS-10-P28)
关键词
花青素
提取方式
功能性
食品
应用潜力
Anthocyanin
Extraction methods
Functionality
Food
Application potential
