蓝莓花青素的研究进展

被引：48

作者：

李金星

胡志和

机构：

[1] 天津市食品生物技术重点实验室/天津商业大学生物技术与食品科学学院

来源：

核农学报 | 2013年 / 27卷 / 06期

关键词：

蓝莓; 花青素; 提取; 纯化; 稳定性; 生理功能;

D O I：

暂无

中图分类号：

S663.9 [其他];

学科分类号：

090201 ;

摘要：

花青素作为一种天然食用色素,与合成色素相比,具有安全性高,资源丰富,且具有一定的营养和药理作用等优点,已在食品、医药、化妆品等领域得到了广泛的应用。近年来,由于蓝莓富含花青素,逐渐成为国内外研究的热点。本文综述了蓝莓的概况、蓝莓花青素的基本结构及种类、提取纯化技术、稳定性及其生理功能的最新研究进展,以期为蓝莓产业化发展中的技术问题提供一定的参考。

引用

页码：817 / 822

页数：6

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