天然食用色素在食品中应用及稳定性研究

Research Progress of Natural Food Coloring in Food

天然食用色素除了能够补充食物在加工过程中损失的色泽,还兼具安全性、抗氧化能力等生物活性优势。本文分析了目前市面上不同来源的天然食用色素的分离和纯化方式以及不同来源的天然色素在食品应用中的特点,探讨了各种天然食用色素在食品加工领域的应用现状,针对天然色素的不稳定性,归纳总结了增强其稳定性的方法,为天然色素在食品加工领域的应用和发展提供了一定的参考和借鉴价值。

This paper summarises the different sources of natural food colours available on the market,the ways of separation and purification of natural colours,the characteristics of different sources of natural colours in food applications and the current situation of the application of various natural food colours.The unstable nature of natural colours is summarised,and the methods to enhance the stability of natural colours are summarised to provide more reference information for the application of natural colours in food.