花青素降解机制与稳态化研究进展

Research progress of anthocyanin degradation mechanism and methods to improve anthocyanin stability

中文关键词:  花青素  化学结构  降解因素  稳态化技术

英文关键词:anthocyanins  chemical structure  degradation factors  steady-state technology

中文摘要:

      花青素(anthocyanin, ACN)作为天然食用色素, 主要存在于水果蔬菜中无毒无害, 随着人们健康意识的增强, 天然食用色素逐渐取代人工合成色素并广泛应用于食品、医药等领域。大量研究表明, 由于ACN化学结构的特殊性, 容易在添加剂(抗坏血酸)、不同的pH、热处理、金属离子、酶、氧气、温度、光照等条件下发生降解, 本文总结了影响ACN不稳定因素和提高其稳定性方法的优缺点, 以及近年来在前人研究的基础上更新的一些ACN稳态化方法, 以期为ACN更好地应用于食品和医药领域提供参考。

英文摘要:

      Anthocyanin (ACN) as a natural food pigment found mainly in fruits and vegetables, is non-toxic and harmless. With the increasing awareness of health awareness, natural food color are gradually replacing artificial pigments and are widely used in the food, medicine and other industries. Numerous studies have demonstrated that the unique chemical structure of ACN makes it susceptible to degradation under various conditions such as additives (ascorbic acid), different pH levels, heat treatment, metal ions, enzymes, oxygen, temperature and light. This paper summarized the factors affecting the stability of ACN and discussed the advantages and disadvantages of methods to improve their stability. It also explored recent advancements in of ACN stabilization methods based on previous research, with the aim of offering improved ACN for applications in the food and medicine industries.