摘要
甜菜红素是一类含氮的水溶性色素,由于其有独特的色泽、高安全性和多种生物活性成为近年来研究的热点。甜菜红素作为天然色素已经被批准在食品工业中使用。该文对甜菜红素的合成途径、生物活性进行简要的总结,着重分析不同加工方式对甜菜红素稳定性的影响。同时,简要综述目前研究中的局限性,旨在为未来农产品加工过程中甜菜红素的保护提供参考。
Betalains are water-soluble and nitrogen-containing pigments,and have become a research hotspot in recent years because of their unique color,high safety,and a variety of biological activities.Betalains have been approved for application in the food industry as natural pigments.The present study briefly summarized the synthetic pathway and biological activities of betalains,emphatically analyzed the effects of different processing methods on the stability of betalains,and reviewed the limitations of the current research to provide references for the protection of betalains in future processing of agricultural products.
作者
李国林
林平
何扬波
李咏富
LI Guo-lin;LIN Ping;HE Yang-bo;LI Yong-fu(Integrated Agricultural Development Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550006,Guizhou,China;Guizhou Jinnong Irradiation Technology Co.,Ltd.,Guiyang 550006,Guizhou,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第18期219-224,共6页
Food Research and Development
基金
贵州省科技计划项目(黔科合支撑[2020]1Y141)。
关键词
甜菜红素
合成途径
生物活性
加工方式
稳定性
betalains
biosynthetic pathway
bioactivity
processing method
stability