花青素稳定性研究进展

The direction of research and development of the stability of anthocyanins

花青素作为天然色素,由于其无毒、广泛的颜色具有保健功效,已经引起越来越多学者的兴趣。尽管花青素在食品、制药和化妆品行业有着巨大潜力,但由于其相对不稳定性,使其使用受到了很大限制。该文主要综述了近年来对花青素的化学研究概况,重点论述了pH、辅色作用、金属离子络合和抗氧化活性对其稳定性的影响,同时也简要介绍了一种更加稳定的新型花青素——吡喃花青素。

Anthocyanins are natural colorants which have raised a growing interest due to their innocuous,extensive range of colours and beneficial health effects. Despite the great potential of application that anthocyanins represent for food,pharmaceutical and cosmetic industries,their use has been limited because of their relative instability. In this paper,the most recent advances in the chemical investigation of the anthocyanins are summarised,emphasising the effects of pH,co-pigmentation, metal ion complexation and antioxidant activity on their stability,also briefly introduced a new type of stable anthocyanins-pyrananthocyanins.