花青素稳定性影响因素及改善方法研究进展

Influencing Factors and Improving Methods of Anthocyanin Stability

花青素作为一种天然食用色素,不仅资源丰富、安全无毒,而且具有较高的营养价值和药理作用,在食品、药品和化妆品等领域越来越受到人们的青睐。然而,天然的花青素是不稳定的,受本身结构和外界因素的影响易变质,使其应用受到了很大限制,这也成为近年来众多学者的研究热点。该文综述了花青素的结构特点,重点阐述影响花青素稳定性的因素,并从物理和化学两个方法角度探讨了花青素在加工和储存过程中提高其稳定性的技术手段,以期为花青素更深入地研究和产品开发提供参考。

As a kind of natural edible pigment,anthocyanin is not only rich in resource,safe and non-toxic,but also has high nutritional and pharmacological actions. It has been widely used in food,medicine,and cosmetics fields,and attracted a great deal of attention. However,due to its relative instability influenced by its own structure and external factors,the application of anthocyanin has been greatly limited. In order to improve anthocyanin stability,a large number of researchers have carried out extensive research. In this paper,the structural types of anthocyanins were briefly introduced,the factors affecting the stability of anthocyanins were emphatically described,and the technical means for improving the stability of anthocyanins in the preparation,storage and processing of anthocyanins were discussed from the physical and chemical perspectives. This work would provide a reference for further research and industrial utilization of anthocyanins.