摘要
花色苷可作为食品添加剂、着色剂,且具有重要的生理功能,但其稳定性易受各种理化因素的影响而发生变化。几十年来,就如何提高花色苷的稳定性进行了大量研究,目前已经取得了一定成果。文章就影响花色苷稳定性的因素和通过辅色作用、结构修饰、微胶囊技术等提高花色苷的稳定性进行了阐述。
Anthocyanins is foodstuff additive and colorant. Anthocyanins have important functional Characteristic, but its stability was influenced by various physical-chemical factors. How to improve the stability of anthocyanins is always important task. Now research harvest was obtained. Effects of on the stability of factors were discussed. Improving colour , microencapsulation and molecular modification of anthocyanins were discussed in this paper.
出处
《中国调味品》
CAS
北大核心
2009年第11期88-90,111,共4页
China Condiment
关键词
花色苷
稳定性
辅色作用
结构修饰
微胶囊技术
anthocyanins
stability
copigment
microencapsulation
molecular modification
