“食品色彩化学”的建立及其学科框架构建
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摘要
为了充分发挥食品色彩研究在高品质食品开发中的作用,迫切需要将"食品色彩化学"按照一个独立的学科进行其学科体系建设,系统研究与食品色彩相关的共性基础问题。"食品色彩化学"可被定义为研究食品呈色物质的化学结构、自然合成机制、人工调控技术、营养功能特性、检测评价方法的一门学科,主要研究内容包括:食品原料色彩的自然形成,食品色彩的分子特征与营养功能,食品加工中色彩的保护与形成,食用天然色素的提取,天然色素修饰改性与食用色素人工合成,食品色彩的检测评价等6个部分。通过食品色彩化学的学科体系建设,引领食品色彩的基础理论研究,支撑食品色彩开发中关键技术的突破,推进食品产业的快速健康发展。
In order to give full play to the role of food color research in the development of high-quality food,it is urgent to build the discipline system of Food Color Chemistry according to an independent discipline,and systematically study the common basic problems related to food color.Food Color Chemistry can be defined as a subject to study the chemical structure,natural synthesis mechanism,artificial regulation technology,nutritional function characteristics and detection and evaluation methods of food colored substances.Its main contents should include six parts:natural formation of color of food raw materials,molecular characteristics and nutritional functions of food color,protection and formation of color in food processing,extraction of natural pigment,artificial synthesis of edible pigments and modification of natural pigment,and detection and evaluation of food color.The discipline system construction of Food Color Chemistry can lead the basic theory research of food color,support the breakthrough of the key technology in the development and utilization of food color,and promote the fast and healthy development of the food industry.
In order to give full play to the role of food color research in the development of high-quality food,it is urgent to build the discipline system of Food Color Chemistry according to an independent discipline,and systematically study the common basic problems related to food color.Food Color Chemistry can be defined as a subject to study the chemical structure,natural synthesis mechanism,artificial regulation technology,nutritional function characteristics and detection and evaluation methods of food colored substances.Its main contents should include six parts:natural formation of color of food raw materials,molecular characteristics and nutritional functions of food color,protection and formation of color in food processing,extraction of natural pigment,artificial synthesis of edible pigments and modification of natural pigment,and detection and evaluation of food color.The discipline system construction of Food Color Chemistry can lead the basic theory research of food color,support the breakthrough of the key technology in the development and utilization of food color,and promote the fast and healthy development of the food industry.
引文
[1]VOLTAIRE SANT'ANNA,POLIANA DEYSE GU-RAK,LIGIA DAMASCENO FERREIRA MAR-CZAK,et al.Tracking bioactive compounds with colour changes in foods-A review[J].Dyes and Pigments,2013,98(3):601-608.
[2]夏延斌.食品风味化学[M].北京:化学工业出版社,2008:1-20.
[3]MACDOUGALL D.Colour in food[M].Sawston,Cambridge:Woodhead Publishing,2002:145-178.
[4]Maria Bastaki.Comment on Amchova et al.2015review of food color safety[J].Regulatory Toxicology and Pharmacology,2016,81:532-533.
[5]NAGATA N,TANAKA R,TANAKA A.The Major route for chlorophyll synthesis includes[3,8-divinyl]chlorophyllide a reduction in Arabidopsis thaliana[J].Plant Cell Physiol,2007,48(12):1803-1808.
[6]BOLLIVAR D W.Recent advances in chlorophyll biosynthesis[J].Photosynth Res,2006,90(2):173-194.
[7]HEDERSTEDT L.Heme A biosynthesis[J].Biochim Biophys Acta,2012,1817(6):920-927.
[8]GANDIA-HERRERO F,GARCIA-CARMONA FBiosynthesis of betalains:yellow and violet plant pigments[J].Trends in Plant Science,2013,18(6):334-343.
[9]SHI M Z XIE D Y.Biosynthesis and metabolic engineering of anthocyanins in Arabidopsis thaliana[J].Recent Pat Biotechnol,2014,8(1):47-60.
[10]FENG Y L,SHAO Y C,CHEN F S.Monascus pigments[J].Applied Microbiology and Biotechnology,2012,96(6):1421-1440.
[11]SCOTTER M.Colour additives for foods and beverages[M].Sawston,Cambridge:Woodhead Publishing,2015:3-34.
[12]FERNANDEZ-GARCIA ELISABET,CARVAJAL-LERIDA IRENE,JAREN-GALAN MANUEL.Carotenoids bioavailability from foods:From plant pigments to efficient biological activities[J].Food Research Nternational,2012,46(2)SI:438-450.
[13]LI D T,WANG P P,LUO Y H.Health benefits of anthocyanins and molecular mechanisms:Update from recent decade[J].Critical Reviws in Food Science and Nutrition,2017,57(8):1729-1741.
[14]NILE S H,PARK S W.Edible berries:Bioactive components and their effect on human health[J].Nutrition,2014,30(2):134-144.
[15]AWASTHI MANIKA,SINGH SWATI,PANDEYVEDA P.Curcumin:structure-activity relationship towards its role as a versatile multi-targeted therapeutics[J].Mini-Reviews in Organic Chemistry,2017,14(4):311-332.
[16]DELIA B RODRIGUEZ-AMAYA.Natural food pigments and colorants[J].Current Opinion in Food Science,2016,7:20-26.
[17]GANDIA-HERRERO FERNANDO,ESCRIBANOJOSEFA,GARCIA-CARMONA FRANCISCO.Biological activities of plant pigments betalains[J].Ritical Reviews in Food Science and Nutrition,2016,56(6):937-945.
[18]DOROTA KONOPACKA.The effect of enzymatic treatment on dried vegetable color[J].Drying Technology,2006,24(9):1173-1178.
[19]PURCELL A E,JR W M W,THOMPKINS W TRelation of vegetable color to physical state of the carotenes[J].Marine Chemistry,2010,119(1/2/3/4):44-51.
[20]ANDR魪S-BELLO A,BARRETO-PALACIOS V,GARC魱A-SEGOVIA P,et al.Effect of pH on color and texture of food products[J].Food Engineering Reviews,2013,5(3):158-170.
[21]OEY I,LILLE M,LOEY A V,et al.Effect of high-pressure processing on colour,texture and flavour of fruit-and vegetable-based food products:a review[J].Trends in Food Science&Technology,2008,19(6):320-328.
[22]MARTINS S I F S,JONGEN W M F,BOEKEL MA J S V.A review of Maillard reaction in food and implications to kinetic modelling[J].Trends in Food Science&Technology,2000,11(9/10):364-373.
[23]RAM魱REZ-JIM魪NEZ A,GUERRA-HERN魣NDEZE,GARC魱A-VILLANOVA B.Browning indicators in bread[J].Journal of Agricultural&Food Chemistry,2000,48(9):4176-4181.
[24]PURLIS E,SALVADORI V O.Modelling the browning of bread during baking[J].Food Research International,2009,42(7):865-870.
[25]KIM J S,KANG O J,GWEON O C.Comparison of phenolic acids and flavonoids in black garlic at different thermal processing step[J].Journal of Functional Foods,2013,5(1):80-86.
[26]VENDRUSCOLO F,M譈LLER B L,MORITZ D E,et al.Thermal stability of natural pigments produced by Monascus ruber,in submerged fermentation[J].Biocatalysis&Agricultural Biotechnology,2013,2(3):278-284.
[27]OLIVEIRA V S,RODRIGUES S,FERNANDES FA.Effect of high power low frequency ultrasound processing on the stability of lycopene[J].Ultrasonics Sonochemistry,2015,27:586-591.
[28]MARKH Z,NIK NORULAINI N A,MOHD OMARA K.Supercritical carbon dioxide extraction of lycopene:A review[J].Journal of Food Engineering,2012,112(4):253-262.
[29]CHATTERJEE D,JADHAV N T,BHATTACHAR-JEE P.Solvent and supercritical carbon dioxide extraction of color from eggplants:Characterization and food applications[J].LWT-Food Science and Technology,2013,51(1):319-324.
[30]DONG X,LI X,DING L,et al.Stage extraction of capsaicinoids and red pigments from fresh red pepper(Capsicum)fruits with ethanol as solvent[J].LWT-Food Science and Technology,2014,59(1):396-402.
[31]AMIRI-RIGI A,ABBASI S,SCANLON M G.Enhanced lycopene extraction from tomato industrial waste using microemulsion technique:Optimization of enzymatic and ultrasound pre-treatments[J].Innovative Food Science&Emerging Technologies,2016,35:160-167.
[32]DU Y,CHU H,CHU I K,et al.CYP93G2 is a flavanone 2-hydroxylase required for C-glyco sylflavone biosynthesis in rice[J].Plant Physiology,2010,154(1):324-333.
[33]TURNER C,TURNER P,JACOBSON G,et al Subcritical water extraction andβ-glucosidase-catalyzed hydrolysis of quercetin glycosides in onion waste[J].Green Chemistry,2006,8(11):949-959.
[34]韩刚,崔静静,毕瑞,等.姜黄素、去甲氧基姜黄素和双去甲氧基姜黄素稳定性研究[J].中国中药杂志,2008,33(22):2611-2633.
[35]SONIA C,ANGEL R,JUAN F,et al.Charac terization of an hyper-pigmenting mutant of Monascus purpureus IB1:identification of two novel pigment chemical structures[J].Applied Microbiology and Biotechnology,2006,70:488-496.
[36]TSUDA S,MURAKAMI M,MATSUSAKA N,et al DNA damage induced by red food dyes orally administered to pregnant and male mice[J].Toxicological Sciences,2001,61(1):92-99.
[37]SASAKI Y F,KAWAGUCHI S,KAMAYA A,et al.The comet assay with 8 mouse organs:results with 39 currently used food additives[J].Mutation Research,2002,519(1/2):103-119.
[38]MACDOUGALL D B.Colour measurement of food:principles and practice,in Colour Measurement edited by M.L.Gulrajan[M].Cambridge,UK:Woodhead Publishing,2010:312-342.
[39]SCOTTER M.Colour additives for foods and beverages[M].Sawston,Cambridge:Woodhead Publishing,2015:61-74.
[40]GUO Z,HUANG W,PENG Y,et al.Color compensation and comparison of shortwave near infrared and long wave near infrared spectroscopy for determination of soluble solids content of‘Fuji’apple[J]Postharvest Biology and Technology,2016,115:81-90.
[41]BARRETT D M,BEAULIEU J C,SHEWFELT RColor,flavor,texture,and nutritional quality of fresh-cut fruits and vegetables:desirable levels,instrumental and sensory measurement,and the effects of processing[J].Critical Reviews in Food Science and Nutrition,2010,50(5):369-389.
[42]GARC魱A-MARINO M,ESCUDERO-GILETE M L,HEREDIA F J,et al.Color-copigmentation study by tristimulus colorimetry(CIELAB)in red wines obtained from Tempranillo and Graciano varieties[J].Food Research International,2013,51(1):123-131.
[43]WU D,SUN D W.Colour measurements by computer vision for food quality control-A review[J].Trends in Food Science&Technology,2013,29(1):5-20.
[44]BETINA PIQUERAS-FISZMAN,CHARLES SPENCEMultisensory flavor perception from fundamental neuroscience through to the marketplace[M].Sawston,Cambridge:Woodhead Publishing,2016:107-132.
[2]夏延斌.食品风味化学[M].北京:化学工业出版社,2008:1-20.
[3]MACDOUGALL D.Colour in food[M].Sawston,Cambridge:Woodhead Publishing,2002:145-178.
[4]Maria Bastaki.Comment on Amchova et al.2015review of food color safety[J].Regulatory Toxicology and Pharmacology,2016,81:532-533.
[5]NAGATA N,TANAKA R,TANAKA A.The Major route for chlorophyll synthesis includes[3,8-divinyl]chlorophyllide a reduction in Arabidopsis thaliana[J].Plant Cell Physiol,2007,48(12):1803-1808.
[6]BOLLIVAR D W.Recent advances in chlorophyll biosynthesis[J].Photosynth Res,2006,90(2):173-194.
[7]HEDERSTEDT L.Heme A biosynthesis[J].Biochim Biophys Acta,2012,1817(6):920-927.
[8]GANDIA-HERRERO F,GARCIA-CARMONA FBiosynthesis of betalains:yellow and violet plant pigments[J].Trends in Plant Science,2013,18(6):334-343.
[9]SHI M Z XIE D Y.Biosynthesis and metabolic engineering of anthocyanins in Arabidopsis thaliana[J].Recent Pat Biotechnol,2014,8(1):47-60.
[10]FENG Y L,SHAO Y C,CHEN F S.Monascus pigments[J].Applied Microbiology and Biotechnology,2012,96(6):1421-1440.
[11]SCOTTER M.Colour additives for foods and beverages[M].Sawston,Cambridge:Woodhead Publishing,2015:3-34.
[12]FERNANDEZ-GARCIA ELISABET,CARVAJAL-LERIDA IRENE,JAREN-GALAN MANUEL.Carotenoids bioavailability from foods:From plant pigments to efficient biological activities[J].Food Research Nternational,2012,46(2)SI:438-450.
[13]LI D T,WANG P P,LUO Y H.Health benefits of anthocyanins and molecular mechanisms:Update from recent decade[J].Critical Reviws in Food Science and Nutrition,2017,57(8):1729-1741.
[14]NILE S H,PARK S W.Edible berries:Bioactive components and their effect on human health[J].Nutrition,2014,30(2):134-144.
[15]AWASTHI MANIKA,SINGH SWATI,PANDEYVEDA P.Curcumin:structure-activity relationship towards its role as a versatile multi-targeted therapeutics[J].Mini-Reviews in Organic Chemistry,2017,14(4):311-332.
[16]DELIA B RODRIGUEZ-AMAYA.Natural food pigments and colorants[J].Current Opinion in Food Science,2016,7:20-26.
[17]GANDIA-HERRERO FERNANDO,ESCRIBANOJOSEFA,GARCIA-CARMONA FRANCISCO.Biological activities of plant pigments betalains[J].Ritical Reviews in Food Science and Nutrition,2016,56(6):937-945.
[18]DOROTA KONOPACKA.The effect of enzymatic treatment on dried vegetable color[J].Drying Technology,2006,24(9):1173-1178.
[19]PURCELL A E,JR W M W,THOMPKINS W TRelation of vegetable color to physical state of the carotenes[J].Marine Chemistry,2010,119(1/2/3/4):44-51.
[20]ANDR魪S-BELLO A,BARRETO-PALACIOS V,GARC魱A-SEGOVIA P,et al.Effect of pH on color and texture of food products[J].Food Engineering Reviews,2013,5(3):158-170.
[21]OEY I,LILLE M,LOEY A V,et al.Effect of high-pressure processing on colour,texture and flavour of fruit-and vegetable-based food products:a review[J].Trends in Food Science&Technology,2008,19(6):320-328.
[22]MARTINS S I F S,JONGEN W M F,BOEKEL MA J S V.A review of Maillard reaction in food and implications to kinetic modelling[J].Trends in Food Science&Technology,2000,11(9/10):364-373.
[23]RAM魱REZ-JIM魪NEZ A,GUERRA-HERN魣NDEZE,GARC魱A-VILLANOVA B.Browning indicators in bread[J].Journal of Agricultural&Food Chemistry,2000,48(9):4176-4181.
[24]PURLIS E,SALVADORI V O.Modelling the browning of bread during baking[J].Food Research International,2009,42(7):865-870.
[25]KIM J S,KANG O J,GWEON O C.Comparison of phenolic acids and flavonoids in black garlic at different thermal processing step[J].Journal of Functional Foods,2013,5(1):80-86.
[26]VENDRUSCOLO F,M譈LLER B L,MORITZ D E,et al.Thermal stability of natural pigments produced by Monascus ruber,in submerged fermentation[J].Biocatalysis&Agricultural Biotechnology,2013,2(3):278-284.
[27]OLIVEIRA V S,RODRIGUES S,FERNANDES FA.Effect of high power low frequency ultrasound processing on the stability of lycopene[J].Ultrasonics Sonochemistry,2015,27:586-591.
[28]MARKH Z,NIK NORULAINI N A,MOHD OMARA K.Supercritical carbon dioxide extraction of lycopene:A review[J].Journal of Food Engineering,2012,112(4):253-262.
[29]CHATTERJEE D,JADHAV N T,BHATTACHAR-JEE P.Solvent and supercritical carbon dioxide extraction of color from eggplants:Characterization and food applications[J].LWT-Food Science and Technology,2013,51(1):319-324.
[30]DONG X,LI X,DING L,et al.Stage extraction of capsaicinoids and red pigments from fresh red pepper(Capsicum)fruits with ethanol as solvent[J].LWT-Food Science and Technology,2014,59(1):396-402.
[31]AMIRI-RIGI A,ABBASI S,SCANLON M G.Enhanced lycopene extraction from tomato industrial waste using microemulsion technique:Optimization of enzymatic and ultrasound pre-treatments[J].Innovative Food Science&Emerging Technologies,2016,35:160-167.
[32]DU Y,CHU H,CHU I K,et al.CYP93G2 is a flavanone 2-hydroxylase required for C-glyco sylflavone biosynthesis in rice[J].Plant Physiology,2010,154(1):324-333.
[33]TURNER C,TURNER P,JACOBSON G,et al Subcritical water extraction andβ-glucosidase-catalyzed hydrolysis of quercetin glycosides in onion waste[J].Green Chemistry,2006,8(11):949-959.
[34]韩刚,崔静静,毕瑞,等.姜黄素、去甲氧基姜黄素和双去甲氧基姜黄素稳定性研究[J].中国中药杂志,2008,33(22):2611-2633.
[35]SONIA C,ANGEL R,JUAN F,et al.Charac terization of an hyper-pigmenting mutant of Monascus purpureus IB1:identification of two novel pigment chemical structures[J].Applied Microbiology and Biotechnology,2006,70:488-496.
[36]TSUDA S,MURAKAMI M,MATSUSAKA N,et al DNA damage induced by red food dyes orally administered to pregnant and male mice[J].Toxicological Sciences,2001,61(1):92-99.
[37]SASAKI Y F,KAWAGUCHI S,KAMAYA A,et al.The comet assay with 8 mouse organs:results with 39 currently used food additives[J].Mutation Research,2002,519(1/2):103-119.
[38]MACDOUGALL D B.Colour measurement of food:principles and practice,in Colour Measurement edited by M.L.Gulrajan[M].Cambridge,UK:Woodhead Publishing,2010:312-342.
[39]SCOTTER M.Colour additives for foods and beverages[M].Sawston,Cambridge:Woodhead Publishing,2015:61-74.
[40]GUO Z,HUANG W,PENG Y,et al.Color compensation and comparison of shortwave near infrared and long wave near infrared spectroscopy for determination of soluble solids content of‘Fuji’apple[J]Postharvest Biology and Technology,2016,115:81-90.
[41]BARRETT D M,BEAULIEU J C,SHEWFELT RColor,flavor,texture,and nutritional quality of fresh-cut fruits and vegetables:desirable levels,instrumental and sensory measurement,and the effects of processing[J].Critical Reviews in Food Science and Nutrition,2010,50(5):369-389.
[42]GARC魱A-MARINO M,ESCUDERO-GILETE M L,HEREDIA F J,et al.Color-copigmentation study by tristimulus colorimetry(CIELAB)in red wines obtained from Tempranillo and Graciano varieties[J].Food Research International,2013,51(1):123-131.
[43]WU D,SUN D W.Colour measurements by computer vision for food quality control-A review[J].Trends in Food Science&Technology,2013,29(1):5-20.
[44]BETINA PIQUERAS-FISZMAN,CHARLES SPENCEMultisensory flavor perception from fundamental neuroscience through to the marketplace[M].Sawston,Cambridge:Woodhead Publishing,2016:107-132.