花青素加工稳定性及其研究进展

Stability of anthocyanins during processing and research progress

花青素是许多植物果实中的重要次级代谢物质,是一种良好的天然色素,具有很强的生物功能活性。然而,花青素易受环境因素和加工因素的影响,导致其贮藏及加工稳定性较差。因此,深入研究花青素的加工稳定性,拓宽其应用领域,已成为国内外关注的热点问题。该文阐述了花青素的组成和结构,对其在食品中的稳定性研究进行归纳,并对国内外关于提高其稳定性的研究进展进行综述,旨在为花青素的开发与应用提供理论依据。

Anthocyanins are important secondary metabolites in many plant fruits and are excellent natural pigments with strong biological activities.However,anthocyanins are easily influenced by environmental and processing factors,leading to poor storage and processing stability.Therefore,in-depth research on the processing stability of anthocyanins and expanding their application areas has become a hot topic of concern both domestically and internationally.This article elaborated on the composition and structure of anthocyanins,investigated their stability in food,and provided a comprehensive review of domestic and international research progress on improving their stability.The aim is to provide a theoretical basis for the development and application of anthocyanins.