天然花青素稳定性研究现状

被引：41

作者：

吴敏

张杰

曾凡骏

机构：

[1] 四川大学食品科学与工程系

来源：

中国食品添加剂 | 2008年 / 05期

关键词：

花青素; 稳定性; 辅色素;

D O I：

暂无

中图分类号：

TS202.3 [食品添加剂];

学科分类号：

083201 ;

摘要：

花青素是天然色素的一种,赋予了自然界许多植物明亮而鲜艳的颜色。然而,由于花青素的高活性,温度、光照、pH等多种因素都可以影响其稳定性,从而使其降解。在天然色素应用越来越广泛的当今,对花青素稳定性方面的研究也越来越多。本文简述了国内外天然花青素稳定性的研究现状,分析了影响花青素稳定性的各个因素,论述了提高色素稳定性的措施,特别论述了国内外使用辅色素改善色素稳定性的方法,希望对花青素的扩大应用起到一定的促进作用。

引用

页码：50 / 53

页数：4

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