紫薯花色苷研究现况

Research Status of Anthocyanin of Purple Potato

紫薯花色苷提取及其食品创新广受关注。介绍影响紫薯花色苷稳定性、提取方法和紫薯创新食品的研究进展,分析光照、加热温度、pH、食品添加剂、金属离子对紫薯花色苷稳定性的影响,列举紫薯花色苷在饼干、蛋糕、面包等食品加工中的应用实例。

The extraction of anthocyanins from purple potato and its food innovation have attracted wide attention.This paper introduces the research progress affecting the stabilitye,extraction method and innovative food of purple potato anthocyanins,analyzes the effect of light,heating temperature,pH,food additives and metal ions on the stability of purple potato side,and lists the application examples of purple potato anthocyanins in the processing of biscuits,cakes,bread and other foods.