天然花色苷色素稳定化研究进展
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  • 英文篇名:Research progress on stabilization of natural anthocyanin pigments
  • 作者:江玉婷 ; 秦昉 ; 陈洁 ; 何志勇
  • 英文作者:JIANG Yu-ting;QIN Fang;CHEN Jie;HE Zhi-yong;State Key Lab of Food Science and Technology,Jiangnan University;
  • 关键词:花色苷 ; 色素 ; 保护技术 ; 稳定 ; 辅色作用 ; 包埋技术
  • 英文关键词:anthocyanins;;pigment;;protection technology;;stability;;copigment;;encapsulation
  • 中文刊名:SPJX
  • 英文刊名:Food & Machinery
  • 机构:江南大学食品科学与技术国家重点实验室;
  • 出版日期:2019-05-15
  • 出版单位:食品与机械
  • 年:2019
  • 期:v.35;No.211
  • 基金:国家自然科学基金项目(编号:31771978);; 江南大学食品科学与技术国家重点实验室自由探索项目(编号:SKLF-ZZB-201801);; 中央高校基本科研业务费专项资金项目(编号:JUSRP21802);; 食品科学与工程国家一流学科建设项目(编号:JUFSTR20180201)
  • 语种:中文;
  • 页:SPJX201905046
  • 页数:7
  • CN:05
  • ISSN:43-1183/TS
  • 分类号:219-224+242
摘要
文章综述了近些年花色苷的保护技术,包括添加大分子物质、小分子辅色、金属离子螯合和包埋技术等,指出未来需要进一步加强新技术、新材料在花色苷保护方面的应用,以及针对不同种类食品体系专属定制稳定化方法的研究开发。
        The use of natural pigments of anthocyanins in the food industry to replace synthetic pigments has become a development trend.Compared to synthetic pigments,however,natural anthocyanin pigments show low stability and easy to lose,during the processing and storage,and reducing the color loss during industrial applications is challenging.This study reviewed the stabilization techniques of anthocyanins in recent years,including the addition of polymeric compounds,copigments,metal ion,and encapsulation techniques,in order to provide guidance for the stabilization application of anthocyanin pigments in the food industry.
引文
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