摘要
花青素是一类非常重要的天然食用色素,酰基化花青素因其具有较高的稳定性而成为各国食品科学家的研究热点,本文介绍了酰基化花青素的植物来源、稳定机制以及花青素发展趋势。
Anthocyanins is a very important series of nature food colourant. For its extra stability acylated anthocyanins has become a very flourish study area in the world. In this article the source, the future of this kind pigment and the possible mechanisms of its stability has been reviewed.
