摘要
花色苷因具有天然的着色力、抗氧化能力和生物潜力而被广泛应用于食品开发。本文对提取花色苷的方法进行全面阐述,总结这些方法的原理、优缺点和适用范围,从而为实际生产植物花色苷提供参考。
Anthocyanin are widely used in food development because of their natural coloring power,antioxidant capacity and biological potential.In this paper,the extraction methods of anthocyanin were comprehensively described,and the principles,advantages and disadvantages and application scope of these methods were summarized,so as to provide reference for the actual production of plant anthocyanins.
作者
巩僖
马丁
崔娜
GONG Xi;MA Ding;CUI Na(School of Food and Chemical,Liuzhou Institute of Technology,Liuzhou 545000,China)
出处
《现代食品》
2020年第22期55-58,共4页
Modern Food
关键词
花色苷
提取技术
研究进展
anthocyanoside
extraction technique
research progress
