摘要
植物源天然食用色素色调自然,安全性高,有些兼具营养和药理作用,目前已逐渐替代人工合成色素。结合近年来的研究,从植物源天然色素的发展历史、分类、性质特点及适用范围、提取与纯化方法、分析鉴定及筛选等几个方面进行系统的论述。以期为植物源天然食用色素的深入研究及其开发利用奠定理论基础。
Natural edible pigments from plants exhibit inartificial color in appearance. They are safe for our health, and some of them possess nutritional and medicinal benefits. Therefore, at present, the natural plant pigments have gradually substituted for artificial ones. This paper systematically reviewed history, category, property and utilization, extraction and purification, as well as identification and selection of natural edible pigments from plants. This review would be a theoretical foundation for further research on their development and utilization.
出处
《食品研究与开发》
CAS
北大核心
2012年第7期211-216,共6页
Food Research and Development
基金
广西科学研究与技术开发计划课题(桂科攻10100009-2)
关键词
植物源
食用色素
开发
利用
理论基础
plant sources
edible pigments
development
utilization
theoretical foundation
