摘要
花色苷作为一种天然食用色素,安全无毒,被认为是替代合成食用红色素的最理想的天然色素。但花色苷稳定性差,限制了其在食品领域中的应用。主要介绍了花色苷的种类、结构及变化和改善花色苷稳定性的方法,同时重点阐述了花色苷自聚合作用的发生机制、检测指标及利用现状等,并对花色苷的应用前景进行了展望。
As a kind of natural pigments, Anthocyanins is non-toxic and is believed to be the most ideal natural pigment of the replacement of the synthetic red pigment. However, due to the poor stability,it＇ s appli- cation in the food industry was limited. This article mainly introduced the type, structure and change of antho- cyanins and the method to improve the stability of anthocyanins. At the same time, this paper emphatically ex- pounded the mechanism, detection index and utilization status of self-association of anthocyanins, and looked to the prospects for the application prospect of anthocyanins.
出处
《包装与食品机械》
CAS
2012年第4期44-49,共6页
Packaging and Food Machinery
基金
湖南农业大学稳定人才基金(09WD35)
关键词
花色苷
稳定化
自聚合
进展
anthocyanins
stabilization
self-association
progress
