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中国农学通报 ›› 2015, Vol. 31 ›› Issue (5): 127-131.doi: 10.11924/j.issn.1000-6850.casb14110063

所属专题: 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

蓝莓花色苷的稳定性及微胶囊化研究进展

贺 博,梁 进,吴林生,高学玲   

  1. 安徽农业大学茶与食品科技学院,安徽农业大学茶与食品科技学院,安徽徽王食品有限公司,安徽农业大学茶与食品科技学院
  • 收稿日期:2014-11-11 修回日期:2015-02-05 接受日期:2014-12-26 出版日期:2015-03-20 发布日期:2015-03-20
  • 通讯作者: 高学玲
  • 基金资助:
    安徽省国际科技合作计划项目 (10080703030),安徽省科技攻关计划项目(1201032075)。

Research Progress On Stability and Microencapsulation Of Anthocyanins in Blueberry

  • Received:2014-11-11 Revised:2015-02-05 Accepted:2014-12-26 Online:2015-03-20 Published:2015-03-20

摘要: 花色苷广泛存在于植物的花、果实、种子和叶片中,是一种水溶性天然色素,具有延缓衰老、抗氧化和预防癌症等多种生理功效,花色苷易受外界环境因素的影响而使其稳定性下降。蓝莓花色苷是蓝莓果实中主要的功效成分之一,文章主要对蓝莓花色苷的结构特征及其稳定性的影响因素和花色苷微胶囊化技术研究进展方面进行概述,提出当前研究尚存在的问题及今后需要加强研究的重点,并对未来发展方向进行了展望。

关键词: 区域土地, 区域土地, 生态安全, 中国

Abstract: Anthocyanins exist in the blade of the flowers, fruits, seeds of plants widely. It is a kind of water-soluble natural pigment, and it has some physiological efficacy, including anti-aging, anti-oxidation nad anting cancer properties, and so on. Anthocyanins are vulnerable to external environmental factors in terms of its stability. Blueberry anthocyanins are one of main functional components in the fruit, the structure of anthocyanins and research progress on stability and microencapsulation of anthocyanins were summarized in this paper. Meanwhile,existing problems in current study and research emphasis and application prospect in the future were discussed.