花色苷稳态化技术研究进展

Advances in the Techniques of Stabilizing Anthocyanin

花色苷是一种广泛存在于植物细胞液中的天然色素,具有良好的色泽和生理活性,可作为食品添加剂或药品原料应用于食品与药品领域中.但由于花色苷结构不稳定,许多外界条件如pH值、氧气和酶等均可影响花色苷的稳定性,因此通过理化、生物等多种手段提高花色苷的稳定性,对扩大其应用领域具有重要意义.本文综述了影响花色苷稳定性的主要因素以及利用辅色作用、结构修饰、封装技术(微胶囊、脂质体和纳米复合物)等提高花色苷稳定性的相关技术,以期为花色苷类食品、药品等的进一步开发和利用提供理论依据.

Anthocyanin is a group of natural pigments,widely exist in plant cell cytosol.It is treated a8 a kind of potential colorants and raw materials based on the attractive colors and health-promoting benefits,commonly applied in food and pharmaceutical industries.However,the stability of Anthocyanin is susceptible to multiple external factors,such as pH,oxygen and enzymes。leading to be easily degraded with limited application.Therefore,it is of great significance to discuss the stability and expand its application.through physical-chemical and biological means.The objective of this review is to systematically summarize the affecting factors and methods of Anthocyanins stabilization,including copigmentation,modification,and encapsulation.It also ilustrats the concrete contents and mechanisms to enhance stability.A theoretical basis for the development and utilization of Anthocyaning can be provided in the field of food.health products and pharmaceuticals.